Zutaten für Potato Crust Vegetable Pizza
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Zubereitung von Potato Crust Vegetable Pizza
- Preheat oven to 425°F (220°C).
- Finely shred 2 lbs potatoes and 1/2 medium onion. Place in a bowl of cold water for 10 minutes.
- Drain potatoes and onion thoroughly, pressing out excess moisture with a clean kitchen towel.
- In a large bowl, combine the drained potato mixture, 3 large eggs, 1/4 cup all-purpose flour, and 1 teaspoon salt. Mix well.
- Press the potato mixture into a well-greased 15 x 10 x 1 inch baking pan.
- Bake for 15 minutes.
- Brush the crust with 1 tablespoon olive oil.
- Bake for another 10 minutes.
- Place under the broiler for 2-3 minutes, or until golden brown and crisp.
- Meanwhile, in a large bowl, combine 2 medium zucchini (diced), 1 medium yellow squash (diced), 1 bell pepper (diced), 1/2 red onion (diced), and 2 cloves garlic (minced).
- In a large skillet, heat 2 tablespoons olive oil over medium heat.
- Cook the vegetables in batches (about 2 cups at a time), until crisp-tender. This will take about 8-10 minutes total.
- Spread 4 ounces of goat cheese evenly over the golden potato crust.
- Top with the cooked vegetables and 1 cup of sliced tomatoes.
- Sprinkle with 1/2 cup fresh basil leaves and 1 cup shredded mozzarella cheese.
- Bake for 5-7 minutes, or until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
21g
Fat
33g
Carbs
8g
