The musings of ME:
SAH mother of 3 kids, spouse of a doctor-in-residency, caretaker and teacher of random children.

Friday, September 10, 2010

Vegetable Pizza

Some of you may already have this recipe because I got it when we had a RS activity a few years ago in the Saginaw ward and I was asked to make it (along with several other people). It was the first time I had ever had it and I loved it! It's crazy because I hate most of the ingredients. (Squash? UGH. I remember that being a hill I was ready to die on as a youth.) But you have got to try it!! Even my kids will eat it (with a little ranch dressing to spice it up.) Okay, correction, Jackson ate it, but Sam didn't, but Sam doesn't count because he doesn't eat anything but bread and macaroni unless I trick him!!

Here's the yummy recipe and it is even good reheated, I think.

4 medium baking potatoes, shredded (I cheated and defrosted a bag of hash browns)
1 md onion
2 eggs, beaten
1/4 c of flour
1 tsp salt
1 T olive oil
1 md zucchini, sliced thin
1 md yellow squash, sliced thin
1 md yellow or red bell pepper (all I had on hand was green and that worked just fine)
1 sm red onion, sliced thin
2 cloves garlic (I used a few small spoons of pre-minced garlic - I don't do garlic - too messy)
goat cheese (Alouette -I think- is my favorite brand - I use it alot with different recipes)
cherry tomatoes, sliced thin
2 T. basil
1 c shredded mozzerella

If you used potatoes instead of hash browns, shred potatoes and onion. Add eggs, flour, and salt and press onto a pizza pan (I sprayed mine first with Pam to prevent sticking, and it still stuck a little.) Bake at 425 for 15 minutes. Take crust out of oven, brush with 1T of olive oil and put back in oven for 10 more minutes at 425. Then turn up heat and broil for 2-3 minutes or until golden and crisp. While crust is in oven, combine zucchini, yellow squash, pepper, onion, and garlic in a skillet with remaining olive oil and cook until crisp and tender, stirring often. Spread goat cheese on crispy potato crust and top with veggies and tomatoes. Sprinkle with mozzerella and basil. Bake for 5-7 minutes more at 425. Yum-Yum-YUMMO! I wish I had taken a picture to show you the finished product, but alas, we dug in too quickly!!

No comments: