Pagash - Polish Pizza

• CRUST
• 1/4 cup warm water
• 1 (1/4 ounce) package active dry yeast
• 1 teaspoon sugar
• 2 1/2 - 3 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 egg, slightly beaten
• 1/2 cup milk
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons cooking oil
• MASHED POTATO AND CHEESE TOPPING
• 3 medium potatoes, peeled and cut up
• 1 cup sharp cheddar cheese, shredded (or use Colby or Provolone cheese)
• 2 tablespoons butter or 2 tablespoons margarine
• 1/4 teaspoon salt
• 1 tablespoon butter or 1 tablespoon margarine

1. For dough, combine warm water, yeast, and the 1 teaspoon sugar; stir to dissolve yeast; set aside.
2. In a large bowl, mix 1-1/2 cups of the flour, 2 tablespoons sugar, and the 1/2 teaspoon salt.
3. Make a well in the center; stir in egg.
4. Heat milk to 100F and stir into flour mixture.
5. Stir in 2 tablespoons melted margarine and the oil.
6. Stir in yeast mixture.
7. Using a spoon, stir in as much of the remaining flour as you can.
8. Turn out onto a floured surface.
9. Knead in enough remaining flour to make a oderately stiff dough that is smooth and elastic (6 to 8 minutes total).
10. Shape into a ball and place in a greased bowl.
11. Turn dough once and cover.
12. Let rise in a warm place until double (about 1 hour).
13. Meanwhile for filling, place potatoes in a medium saucepan; add water to cover.
14. Sprinkle with a little salt.
15. Bring to boiling.
16. Reduce heat and simmer, covered, for 20 to 25 minutes or until tender and drain.
17. Add cheese, 2 tablespoons margarine or butter, and the 1/4 teaspoon
18. Punch dough down.
19. Turn out onto a lightly floured surface.
20. Divide dough in half.
21. Cover and let rest 10 minutes.
22. On a lightly floured surface, roll one portion of dough into a 15x12-inch rectangle.
23. Transfer rectangle to a lightly greased baking sheet.
24. Spread filling over dough to within 1 inch of edges.
25. Roll remaining dough to a 15x12-inch rectangle; place over filling.
26. Pinch edges to seal.
27. Prick dough every 2 inches to allow steam to escape.
28. Bake in a 400u0b0F. oven about 20 minutes or until golden brown, covering with foil the last 5 minutes.
29. Brush with 1 tablespoon melted margarine.
30. Serve warm or cool.
31. NOTE: you can also add sautee sliced onions and garlic to the mashed potatoes for more flavor, if you like.

water, active dry yeast, sugar, flour, sugar, salt, egg, milk, butter, cooking oil, and cheese, potatoes, cheddar cheese, butter, salt, butter

Taken from www.food.com/recipe/pagash-polish-pizza-420704 (may not work)