Homemade Vegetable Crispy Potato Pizza Snack Recipe

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

Cooking Directions

    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.

    Cool for about 10 mutes before serving.