Vegetable Pizza with Potato Crust

[Guest guest]

I pulled this recipe out of this week's Chicago Jewish News. It sounds really

good and I plan to try it next week.

 

Potato Crust

2 firmly packed cups grated raw potatoes (3-4 large)

1 tsp salt

1 medium onion, chopped

1/2 cup matzah meal or cake meal

2 eggs beaten

1 tsp olive oil

 

Preheat oven to 425. Grease a 15x10 inch baking dish. Place raw potatoes in a

colander. Salt potatoes and let sit for 10 minutes. Squeeze out excess water.

In a large bowl, combine potatoes, onion, meal and eggs. Pat potato mixture

into baking dish. Bake 15 minutes. Brush top with 1 tsp olive oil and bake

another 10 minutes. Place under broiler, broil 2-3 minutes or until golden

crip. Remove from oven; leave oven on.

 

1 medium zucchini, thinly sliced

1 medium yellow summer squash, thinly sliced

1 medium yellow sweet pepper, chopped

1 medium red sweet pepper, chopped

1 small red onion, halved and thinly sliced

2-3 cloves garlic, minced

1 jalapeno pepper, deseeded and finely minced

2 tbl olive oil

1 5.3 oz package herb cheese, soft goat cheese or cream cheese

16 cherry tomatos, quartered

8-10 fresh basil leaves, snipped

1 cup shredded mozzarella

 

In a large bowl combine zucchini, squash, peppers, onion, garlic and 1 tbl

olive oil. In a large frying pan or wok, heat the remaining olive oil. Saute'

vegetables until crisp/tender, stirring often. Remove pan from heat. Spread

goat cheese over baked potato crust; tope with cooked vegetables and tomatoes.

Sprinke with basil and mozzarella. Bake 5-7 minutes, unitl cheese is melted.

Serve immediately; serves 4.