Gourmet Mushroom and Eggplant Pizza

Preparation: 15 minutes

Cooking: 40 minutes

Serves: 4

Base

3 Royal Blue potatoes, peeled and grated

1/2 cup plain flour

3 eggs, lightly beaten

Topping

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.