Potato Pizza
Posted: Sat Apr 16, 2011 9:36 am
A specialty from Apulia in Southern Italy, this is an interesting alternative to ordinary pizza. The topping is optional, but fish goes very well with the potato bottom. There is also a famous variety with sheep's cheese.
Boil 750 g potatoes, skin on, until soft. Peel when still hot and mash. Mix with 1 tsp salt and 2 tbsp olive oil. Let cool.
Add 150-250 ml wheat flour and mix (the amount depends on the potatoes; the dough should be quite firm).
Spread the dough onto a well greased baking tray.
Add a simple tomato sauce (we use 1 can plum tomatoes, mashed with 2 tbsp tomato purée, 3 cloves garlic, sugar, salt, pepper, basil and 1 tbsp olive oil). Crumble two bags of mozzarella (250 g total) over the pizza.
Add topping. This time we used tuna, onion, anchovies (home-pickled in olive oil) and olives. Sprinkle olive oil on top.
Bake in a 200 C/400 F oven for 20-25 minutes. Sprinkle parsley on top and serve either hot or room tempered.
Boil 750 g potatoes, skin on, until soft. Peel when still hot and mash. Mix with 1 tsp salt and 2 tbsp olive oil. Let cool.
Add 150-250 ml wheat flour and mix (the amount depends on the potatoes; the dough should be quite firm).
Spread the dough onto a well greased baking tray.
Add a simple tomato sauce (we use 1 can plum tomatoes, mashed with 2 tbsp tomato purée, 3 cloves garlic, sugar, salt, pepper, basil and 1 tbsp olive oil). Crumble two bags of mozzarella (250 g total) over the pizza.
Add topping. This time we used tuna, onion, anchovies (home-pickled in olive oil) and olives. Sprinkle olive oil on top.
Bake in a 200 C/400 F oven for 20-25 minutes. Sprinkle parsley on top and serve either hot or room tempered.