Potato Pizza

Name: Potato Pizza
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 2 eggs, beaten; 59 milliliters all-purpose flour; 2 Tbsps chopped fresh basil; 2 cloves garlic, minced; 1 green bell pepper, chopped; 2 Tbsps olive oil; 1 medium onion, grated; 1 onion, thinly sliced; 4 potatoes, shredded; 237 milliliters shredded fat-free mozzarella cheese; 170 grams firm tofu, crumbled; 118 milliliters tomato sauce; 2 tomatoes, sliced; 1 yellow squash, thinly sliced; 1 zucchini, thinly sliced

You can never have too many Mediterranean recipes, so give Potato Pizzan a try. This main course has 1639 calories, 84g of protein, and 69g of fat per serving. This recipe serves 2. Head to the store and pick up bell pepper, basil, olive oil, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes roughly 50 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Preheat oven to 425 degrees F (220 degrees C). Coat a 12 inch pizza or baking dish with nonstick cooking spray.

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Cooking Spray

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Baking Pan

Oven

In a large bowl, combine the potatoes, shredded onion, eggs and flour.

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Potato

All Purpose Flour

Onion

Egg

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Bowl

Mix well and press into the prepared pan.

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Frying Pan

Bake for 15 minutes. Spray top of shell with cooking oil and bake for 10 more minutes.

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Cooking Oil

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Oven

Place under broil and broil for 3 minutes, until golden and crisp.

Remove crust from oven but leave oven on.

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Crust

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Oven

In a large bowl combine the zucchini, yellow squash, green pepper, thinly sliced onion, garlic and tofu. Toss to combine.

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Yellow Squash

Green Pepper

Zucchini

Garlic

Onion

Tofu

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Bowl

In a large nonstick skillet, saute vegetable/tofu mixture until vegetables are just tender crisp.

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Vegetable

Tofu

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Frying Pan

Combine the tomato sauce and basil.

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Tomato Sauce

Basil

Spread half of the sauce over the top to the potato crust. Top with the sauteed vegetables and sliced tomatoes.

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Vegetable

Tomato

Potato

Sauce

Pour the remaining sauce evenly over all. Top with the cheese.

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Cheese

Sauce

Bake at 425 degrees F (220 degrees C) for 7 minutes or until cheese is melted. Slice into wedges to serve.

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Cheese

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Oven

Equipment

Ingredients

Servings:

eggs, beaten 59milliliters

all-purpose flour 2Tbsps

chopped fresh basil 2cloves

garlic, minced 1

green bell pepper, chopped 2Tbsps

olive oil 1medium

onion, grated 1

onion, thinly sliced 4

potatoes, shredded 237milliliters

shredded fat-free mozzarella cheese 170grams

firm tofu, crumbled 118milliliters

tomato sauce 2

tomatoes, sliced 1

yellow squash, thinly sliced 1

zucchini, thinly sliced

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castello di Monsanto Il Poggio Chianti Classico Riserva. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 40 dollars per bottle.

Castello di Monsanto Il Poggio Chianti Classico Riserva

Born in the vineyard “Il Poggio” (5.5 Ha, 310 metres a.s.l.) from which in 1962, it took its name: it is the first Chianti Classico Cru. Made of 90% Sangiovese and from 7% Canaiolo and 3% Colorino, it ages for 20 months in French oak barrels. Today it represents the most prestigious product of the company, appreciated all over the world. It is produced only in the best vintages. The company has chosen to keep a considerable quantity of bottles of this wine in the cellar being the permanent archives, able to tell the history of Castello di Monsanto