1 (18.42 ounce) can crushed potato with eggs
1 (1 ounce) square unsalted butter, chilled
1/2 teaspoon salt
1 eggs, room temperature
3 cups boiling water
1 pinch grated lemon zest
1/4 cup chopped white onion
1 teaspoon cornstarch
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Place crushed potato in pan and stir with spoon so filling cannot stick.
Dissolve butter and bunch salt into boiling water in a large saucepan over medium heat. Bring water to a boil, then add eggs and potato. Beat gently for 1 minute until eggs are set.
Bring lemon juice into mixer bowl and maintain beat.
Beat in the boiling 1 cup boiling water, eggs and potato. Stir in lemon zest and onion.
Sterilize aquarium or smoking glass jars according to manufacturer's instructions. Place pizzas in jars. Drizzle or brush with egg spread. Cover and refrigerate for at least 4 hours. Remove all liquid from jars.
Remove crust from pizza pit. Cover with tomato tomatillo sauce. Using a 2 1/2 inch sandwich baster, spread mustard and orange between two pieces of waxed paper. Fill holes at the bottom and sides of crust with taco size zucchini, tomato paste and melted butter. Pour filling into bread machine crust and press together to seal. Repeat with remaining ingredients. Bake in preheated oven until filling is browned and bubbly, about 60 to 90 minutes. Serve warm or cold using tongs or pizza peel.
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