1 (5.3-ounce) package soft goat cheese (seasoned or unseasoned
16 cherry tomatoes, quartered
8 to 10 fresh basil leaves, snipped
1 cup shredded mozzarella cheese
2 (3 to 4 large potatoes) firmly packed cups grated raw potatoes
1 teaspoon salt
1 medium onion, chopped
1/4 cup flour
2 eggs, beaten
1 tablespoons extra-virgin olive oil
In a large bowl, combine zucchini, summer squash, yellow pepper, red pepper, onion, garlic, jalapeno pepper, and 1 tablespoon olive oil.
In a large frying pan or wok, heat the remaining tablespoon of olive oil. Saute the vegetables mixture until they are crisp tender, stirring often. Remove pan from heat.
Spread goat cheese over baked potato crust; top with cooked vegetables and tomatoes. Sprinkle with basil and mozzarella cheese. Bake approximately 5 to 7 minutes or until cheese is melted. Remove from heat and serve immediately
Preheat oven to 425 degrees. Butter a 15x10-inch baking dish. Place raw potatoes in a colander. Salt potatoes and let set for 10 minutes. Squeeze out the excess water.
In a large bowl, combine potatoes, onion, flour, and eggs. Pat potato mixture into prepared baking dish. Bake 15 minutes. Brush with 1 tablespoon olive oil and bake another 10 minutes. Place under broiler; broil 2 to 3 minutes or until golden crisp. Remove from oven and maintain oven temperature.
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