Potato Crust Vegetable Pizza

By DebCooks

A gourmet pizza with a crust of shredded potatoes and topped with vegetables.

Ingredients

• 1 bag shredded hash brown potatoes, thawed about 3/4 of the bag
• 1 small onion
• 1 egg yolk, beaten
• 2 teas flour
• dash salt
• 6 teas olive oil
• 1 c thinly sliced zucchini
• 1 c thinly sliced yellow summer squash
• 1/2 c chopped yellow sweet pepper
• 1 small red onion, halved and thinly sliced
• 1 clove garlic, minced
• 8 cherry tomatoes, quartered
• 1/2 of a 5.3 oz pkg soft goat cheese (chevre)
• 3/4 c shredded mozzarella cheese
• 1 T shredded fresh basil

Preparation

Step 1

In a 13 x 9 pan heat 2 teas olive oil in a 500 oven for 1 to 2 minutes. Remove from oven. In a medium bowl combine potatoes, egg yolk, flour and salt, mix well. Carefully press this mixture into bottom and up sides of the pan. Brush top of potato mixture with 2 teas of olive oil. Bake in 500 oven for 30 minutes until golden brown and crisp. Meanwhile in a medium bowl toss together zucchini, summer squash, sweet pepper, red onion, and garlic. In a large skillet heat the remaining 2 teas olive oil. Cook zucchini mixture in hot oil until vegetables are crisp-tender stirring often.
Carefully spread goat cheese over potato crust. Top cheese with hot zucchini mixture and cherry tomatoes. Sprinkle with mozzarella cheese. Bake for 1 minute more to melt cheese. Sprinkle with shredded basil if desired.

Note if you can't find chevre cheese just crumble goat cheese over the crust.