Vegetarian Potato Pizza
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 topped with deliciously sauteed and grilled vegetables, this vegetarian potato pizza is filling, and a complete one-dish meal.
Servings: 6-8
Cooking Time: 40 minutes
Ingredients
For the pizza crust
- 4 medium potatoes, peeled
- 1 medium onion
- 1/4 cup all-purpose flour
- 1 tsp salt
- 2 tbsp vegetable oil (olive oil if you like)
For the toppings
- 2 small eggplants, sliced into thin rounds
- 2 medium bell peppers, cut into small pieces
- 1 small red onion, halved and thinly sliced
- 2 yellow summer squash, thinly sliced
- 10-15 cherry tomatoes, thinly sliced (or regular tomatoes)
- 2 cloves garlic, minced (optional)
- 1 cup grated paneer (optional) – Indian or any other cottage 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
Preparation
- 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 pan (15x10x1 inches), and bake this in a 425° oven for 15 minutes to form the potato pizza 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 separately with 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).
- Cool for about 10 minutes before serving.
Category: Eggless Baking - Members, Fusion Cooking - Members, Vegan Eggless Baking - Members, Vegan Fusion Cooking - Members