Remove the peel from the potatoes, grate, mix with the juice of one lemon and squeeze well. Mix in the eggs with a little oregano, salt, whipped cream and Parmesan and bake in a springform cake tin (diameter 26 cm) at 200 °C (gas: level 3) for about half an hour.
Cut the zucchini into slices, the melanzani and the peppers into large cubes and fry them in oil one by one. Squeeze the garlic through the press and add with chopped herbs, salt and pepper.
Put the vegetables on the potato base form. Cut the mozzarella into cubes, spread evenly over the top and bake the pizza for another 20 minutes.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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