This vegetarian potato pizza is an interesting option if you're looking
for an alternative to the regular pizza. With a crispy potato crust and
with deliciously sauteed and grilled vegetables, this vegetarian potato
pizza is filling,
complete one-dish meal.
1 cup grated paneer (optional) - Indian or any other
cheese or mozzarella cheese)
1 1/2 tsp red chilli powder
1/2 tsp black pepper powder
1/4 cup coriander (cilantro) leaves, finely chopped
Grate potatoes and onion into a bowl of water (to
prevent the mixture from oxidizing and to remove excess starch); drain
well, lightly pressing out excess moisture.
In a large bowl, combine the grated potato, onion,
flour, some red chilli powder and salt; mix well.
Press this mixture onto a greased baking pan or pizza
inches), and bake this in a 425° oven for 15 minutes to form the potato
crust. Brush with 1 tbsp oil, ad bake for 10 more minutes. Place this
in the broiler close to the heat, and broil for 2-3 minutes or until
the potato mixture turns golden and crisp.
For the toppings, add 2 tsp vegetable oil in a wide
skillet and saute the onion, bell pepper, and garlic with a little salt
and red chilli powder.
Saute the eggplant and then the yellow squash
a little salt and red chilli powder, until the vegetables are tender.
Spread the grated cottage cheese over the potato
pizza crust, top it with sauteed vegetables, tomatoes, and coriander
leaves. Sprinkle some black pepper and more cheese.
Bake the vegetarian potato pizza in a 425° oven for
5-7 minutes or until the tomatoes are grilled and cheese melted (if
you're using mozzarella, parmesan, or goat cheese).