Potato Crust Vegetable Pizza

• 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)

1. Preheat oven to 425u0b0F.
2. Finely shred potatoes and onion into a bowl of water; drain well, squeezing out excess moisture.
3. In a large bowl, combine potatoes mixture, eggs, flour and salt; mix well.
4. 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.
5. 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.
6. Spread goat cheese over golden potato crust; top with cooked veggies and tomatoes.
7. Sprinkle with fresh basil and mozzarella.
8. Bake for 5-7 minutes or until cheese is melted.

baking potatoes, onion, eggs, flour, salt, olive oil, red onion, zucchini, summer, garlic, goat cheese, tomatoes, fresh basil, mozzarella cheese

Taken from www.food.com/recipe/potato-crust-vegetable-pizza-208772 (may not work)