Potato crust pizza

Ingredients:

4 medium baking potatoes, peeled 
1 medium onions
2 beaten eggs
1/4 cup all-purpose flour 
1 teaspoon salt
2 tablespoons olive oil 1 medium yellow sweet pepper 

chopped 

1 small red onion, halved and thinly sliced 

2 cloves garlic, minced 
16 cherry tomatoes, quartered 
2 tablespoons snipped fresh basil 
1 cup shredded mozzarella cheese (4 ounces)
Fresh basil sprigs (optional) 
2 medium yellow summer squash, thinly sliced

Preparation:

Shred potatoes and onion into a bowl of water; drain well, squeezing out excess moisture. In a large bowl combine potato mixture, eggs, flour, and salt; mix well. Press into a well-greased 15x10x1-inchbaking pan. Bake in a 425 degree. oven for 15 minutes. Brush with 1 tablespoon of the olive oil; bake 10 minutes more. Place under the broiler; broil 4 to 5 inches from the heat for 2 to 3 minutes or until golden and crisp.

Meanwhile, in a large bowl combine the yellow squash, yellow pepper, red onion, and garlic. In a large skillet heat the remaining oil; cook the vegetable mixture, 2 cups at a time, until vegetables are crisp-tender, stirring often. Top with cooked tomatoes. Sprinkle with basil and mozzarella. Bake in a 425 degree oven for 5 to 7 minutes more or until cheese is melted. If desired, garnish with basil sprigs. Recipe makes 8 to 10 main-dish servings Potato Crust Pizza. Ready to eat.