Potato Pizza
- 7 ounces potatoes cooked weight
- 3/4 cup flour
- 2 tablespoons pesto dried tomato
- 1 inch olive oil
- 1 can anchovies
- 2 tomatoes large, ripe, thinly sliced
- capers
- fresh oregano
- pepper
- salt
- Peel and dice the potatoes, and boil until soft and tender.
- Drain and mash the potatoes.
- Place the mashed potatoes on a floured work surface.
- Add a little flour and a pinch of salt.
- Work in the flour, adding a little at a time, until it forms a smooth, elastic dough that does not stick to the hands.
- Line a pizza pan with baking paper.
- Roll out the dough until very thin.
- Pre-heat the oven to 180C.
- Spread the pesto over the base. Cover with tomatoes, anchovy, capers, black pepper, and a little oil from the anchovy (optional).
- Cook for 15-20 minutes or until the edges appear crispy and golden.
- Sprinkle with fresh oregano and serve.
potatoes, flour, tomato, olive oil, anchovies, tomatoes, capers, fresh oregano, pepper, salt
Taken from www.yummly.com/recipe/Potato-Pizza-561425 (may not work)