Potato Crust Vegetable Pizza - cooking recipe

Ingredients

4 medium baking potatoes, peeled
1 medium onion
2 eggs, beaten
1/4 cup all-purpose flour
1 teaspoon salt
2 tablespoons olive oil (prefer rosemary flavor)
1 small red onion, halved and thinly sliced
2 medium zucchini, thinly sliced
2 medium summer squash, yellow-thinly sliced
2 garlic cloves, minced
1 (5 1/3 ounce) package goat cheese
16 cherry tomatoes, quartered
2 tablespoons fresh basil, snipped
1 cup mozzarella cheese, shredded (4 oz)

Preparation

Preheat oven to 425\u00b0F.
Finely shred potatoes and onion into a bowl of water; drain well, squeezing out excess moisture.
In a large bowl, combine potatoes mixture, eggs, flour and salt; mix well.
Press into a well greased 15 X 10 X 1 baking pan. Bake for 15 minutes. Brush with 1 Tablespoon of the olive oil; bake 10 minutes more. Place under broiler for 2-3 minutes or until golden and crisp.
Meanwhile, in a large bowl, combine zucchini, squash, pepper, red onion and garlic. In a large skillet, heat the remaining oil; cook the veggies about 2 cups at a time until crisp tender.
Spread goat cheese over golden potato crust; top with cooked veggies and tomatoes.
Sprinkle with fresh basil and mozzarella.
Bake for 5-7 minutes or until cheese is melted.