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 Fresh Mozzarella Cheese*
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. 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 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 Recipe:
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. queeze 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.