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Potato-Crusted Mushroom Pizza

4 cups frozen hash brown potatoes, loosely packed
12 cup sliced green onions or 12 cup diced cooking onion
2 tablespoons each grated parmesan cheese and flour
14 teaspoon black pepper
2 large eggs, beaten
1 tablespoon olive oil
1.5 (227 g) packageswhite fresh mushrooms
12 cup diced red pepper
2 large garlic cloves, minced
1 14 teaspoons dried Italian seasoning
34 cup crumbled feta cheese
1 cup finely shredded mozzarella cheese


Preheat oven to 475 degrees F (240 degrees C). Coat a 12(30 cm) pizza pan with non-stick cooking spray. If potatoes are clumped together break apart with a fork. In a large bowl mix potatoes, onion, Parmesan cheese, flour, pepper and eggs until well blended. Spread and press the mixture evenly in and up sides of pizza pan. Bake 15 minutes or until golden brown on the edges. Remove from oven and reduce temperature to 375 degrees F (190 degrees C). Meanwhile in large non-stick skillet heat oil over mediumhigh heat; saute mushrooms, and red pepper for 5-7 minutes or until mushrooms liquid is evaporated. Add garlic and seasoning, saute 1 minute and remove from heat and stir in feta. Sprinkle one half of mozzarella cheese over crust and spoon mushroom mixture over potato crust; press into crust. Sprinkle with remaining mozzarella cheese. Bake 10 minutes. Let stand 5-10 minutes before cutting. Makes 4 main course servings. Tips: Substitute equal parts dried basil and oregano for Italian seasoning OR 1/2 tsp (7 mL) dried thyme. Fresh hash browns may replace frozen and are found in a refrigerated area of supermarkets. For more recipe ideas visit Mushrooms Canada at www.mushrooms.ca.

Source: www.food.com