Gourmet Mushroom and Eggplant Pizza
Preparation: 15 minutes
Cooking: 40 minutes
3 Royal Blue potatoes, peeled and grated
1/2 cup plain flour
3 eggs, lightly beaten
1 tblspn olive oil
1 zucchini, thinly sliced
2 gourmet eggplants, thinly sliced
1 cup button mushrooms
¼ cup semi-sundried tomatoes, chopped
1 onion, finely chopped
½ cup grated cheddar cheese
½ cup crumbled fetta cheese
1/3 cup black pitted olives, chopped
¼ cup freshly chopped basil
Combine grated potato and flour in a bowl. Add eggs. Mix well. Place mixture into a
lightly greased quiche or flan dish. Bake in a moderate-hot oven (190°C) for about
15 minutes or until egg has started to set. Remove potato pizza base from oven.
In a saucepan, heat oil and lightly sauté zucchini and eggplant. Remove from pan and
place on top of pizza base. Top pizza base with all other remaining ingredients.
Place in oven for a further 15 - 20 minutes or until base has set and topping is
golden. Cut into bite-sized pieces whilst warm and serve immediately with a garden salad.