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.
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.
Vegetable Pizza with Potato Crust Recipe: https://whatscookingamerica.net/VegPizza.htm