Vegetable Pizza with Potato Crust Recipe

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Favorite Pizza Recipes    Fresh Mozzarella Cheese    Gluten free    Goat Cheese, Chevre Cheese- Feta Cheese & Ricotta Cheese    Potatoes    Vegetarian Recipe Index    Zucchini Squash/ Crookneck/ Misc. Summer Squash   

 

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Vegetable pizza with potato crust is a wonderfully light meal, not to mention the delightful.

This vegetarian pizza is a great meal and you can be creative with the vegetable choices.  It is a great way to use the fresh produce from your garden or from your local Farmer’s Market.   Imagine, a pizza crust made from potatoes and the delightful smells coming from your kitchen while it bakes!

More great Pizza and Pizza Dough Recipes and Bread Recipes for your bread making.

 

Vegetable pizza with Potato Crust

 

Shop What’s Cooking America – Easy on-line shopping for all your pizza baking needs such as Pizza Stones, Pizza Peels, Dough Dockers, Pizza Cutters or Pizza Wheels, rolling pins, and Linda’s favorite Super-Fast Thermapen Thermometer.

 

Vegetable Pizza With Potato Crust Recipe:

Vegetable Pizza with Potato Crust Recipe

Prep Time: 30 minutes

Cook Time: 0

Total Time: 60 minutes

Yield: 4 servings

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
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*

 

 

Instructions:

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
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.

 

https://whatscookingamerica.net/VegPizza.htm

Sources:  I adapted this Vegetable Pizza with Potato Crust Recipe from the Better Homes and Garden magazine, November 2009.  Photo also from Better Homes and Garden.

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