Gourmet Mediterranean Pizza |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I found this recipe today among some newspaper cuttings. I've not tried it yet but it sure sounds yummy - and flexible. You could vary the topping ingredients with whatever takes your fancy or have on-hand, for example, pesto, fresh tomato sauce, capers, pine-nuts, anchovies, artichokes, smoked chicken, Italian sausage, ham, bacon, pepperoni, jalapenos, pineapple......the list is endless. Have fun! Ingredients:
3 medium potatoes, peeled and grated |
1/2 cup plain flour |
3 eggs, beaten |
1 tablespoon grated parmesan cheese |
2 tablespoons freshly chopped parsley |
fresh ground pepper |
1 tablespoon olive oil |
1 cup sliced portabella mushroom |
1 italian eggplant, sliced thinly |
1 zucchini, sliced thinly |
1 red bell pepper, sliced thinly |
1 vidalia onion, sliced finely |
1/4 cup semi sun-dried tomato, chopped |
1 cup shredded mozzarella cheese or 1 cup monterey jack cheese or 1 cup pizza cheese |
1/2 cup feta cheese, crumbled |
1/3 cup sliced kalamata olive |
1/4 cup freshly chopped basil |
Directions:
1. Heat oven to 375 deg.
2. F.
3. Lightly oil a flan or quiche dish.
4. Squeeze excess juice from grated potatoes and combine with flour in a bowl.
5. Add eggs, Parmesan cheese, parsley, and pepper to taste, and mix in well.
6. Press potato mixture into prepared dish, and bake in pre-heated oven for 15 to 20 minutes, until egg has started to set.
7. Meanwhile, heat olive oil in a pan and lightly saute mushrooms, eggplant, zucchini, red pepper and onion.
8. Remove pizza base from oven, and top with eggplant mixture, followed by remaining ingredients.
9. Place in oven for a further 15 to 20 minutes, or until potato base is set and the topping is golden.
10. Serve with a freshly tossed, green salad.
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