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A wonderful light meal. Great way to use the fresh produce from your garden or from your local Farmer's Market.
I adapted this recipe from the
Better Homes and Garden
magazine, November 2009. Photo also from Better Homes and Garden.
More great
Pizza and Pizza Dough Recipes
and
Bread Recipes for your bread making.
For all your pizza making
needs such as
Pizza Stones,
Pizza Peels,
dough dockers,
Pizza Cutters or Pizza Wheels, and more, visit
What's Cooking America's Kitchen Store.
Vegetable Pizza With Potato Crust
Recipe
Recipe Type:
Pizza,
Pizza Dough,
Potatoes,
Vegetables,
Vegetarian
Yields: 4 servings
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: Potato Crust (see recipe below)
1 medium-sized
zucchini squash, thinly sliced
1 medium-sized yellow summer
squash, thinly sliced
1 medium-sized yellow sweet pepper, chopped
1 medium-sized red sweet pepper, chopped
1 small red onion, halved and thinly sliced
2 to 3 cloves garlic, minced
1
jalapeno chile pepper, finely minced
2 tablespoons extra-virgin
olive oil, divided
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
Preparation:
Preheat oven to 425 degrees F.
Prepare Potato Crust; set aside.
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 over medium-high
heat, heat the remaining 1 tablespoon of olive oil.
Sauté 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
quartered cherry tomatoes. Sprinkle with basil and mozzarella cheese.
Bake approximately 5 to 7 minutes or until cheese is melted. Remove from heat and serve immediately.
Makes 4 servings.
Potato Crust:
2 (3 to 4 large potatoes) firmly-packed cups grated raw
potatoes
1 teaspoon salt
1 medium
onion, chopped
1/4 cup all-purpose flour
2
eggs, beaten
1 tablespoons extra-virgin
olive oil Preheat oven to 425 degrees F. Butter a 15x10-inch baking dish
or pan.
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/pan. 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
return oven temperature 425 degrees F.
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