Ingredients
-
4
-
1
-
2
-
1/4
-
1
-
2
-
1
-
2
-
2
-
2
-
1
-
16
-
2
-
1
-
Directions
Potato Crust Vegetable Pizza, I lost this recipe in a recent move I thought it was from SL, went to the SL message board and someone said it sounded like a BHG recipe, so checked there YEAH! Posting here for safe keeping This is NOT a quiche–the eggs are just to hold the crust together The full flavor of this pizza comes from the chevre, fresh basil and veggies I have successfully used the refrigerated shredded hash browns to save some time Get out the food processor for the other veggies–your taste buds will NOT be disappointed! Serves 8-10 as a main dish, 18-20 appetizers From BH&G, Yum, this is great! So colorful and flavorful This would be especially perfect when the garden is full of squash and tomatoes I didn’t have any rosemary oil, so used garlic oil, which was great I made a half batch in a 9 circular pan and added the basil after the final bake Thanks for sharing! PAC Fall ’12
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Steps
|
1
Done
|
Preheat Oven to 425f. |
|
2
Done
|
Finely Shred Potatoes and Onion Into a Bowl of Water; Drain Well, Squeezing Out Excess Moisture. |
|
3
Done
|
in a Large Bowl, Combine Potatoes Mixture, Eggs, Flour and Salt; Mix Well. |
|
4
Done
|
Press Into a Well Greased 15 X 10 X 1 Baking Pan. Bake For 15 Minutes. Brush With 1 Tablespoon of the Olive Oil; Bake 10 Minutes More. Place Under Broiler For 2-3 Minutes or Until Golden and Crisp. |
|
5
Done
|
Meanwhile, in a Large Bowl, Combine Zucchini, Squash, Pepper, Red Onion and Garlic. in a Large Skillet, Heat the Remaining Oil; Cook the Veggies About 2 Cups at a Time Until Crisp Tender. |
|
6
Done
|
Spread Goat Cheese Over Golden Potato Crust; Top With Cooked Veggies and Tomatoes. |
|
7
Done
|
Sprinkle With Fresh Basil and Mozzarella. |
|
8
Done
|
Bake For 5-7 Minutes or Until Cheese Is Melted. |
