potato pizza

Ingredients for 4 servings:

• 200 g spelt flour
• 150 g wholemeal spelt flour
• 1 packet of dry yeast
• 1 tsp salt
• 1 tbsp olive oil
• 1 pinch(s) of sugar
• 250 ml water, lukewarm
• 800 g potatoes
• 2 tbsp olive oil
• 1 large onion(s)
• 2 bell peppers
• 1 tbsp tomato paste
• 50 g tomatoes, dried
• 1 chili
• 2 tomatoes
• 10 Pepper, pickled, green
• 1 handful of olives, black
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 30 minutes

vegan

For the pizza dough, mix the flour, dried yeast, salt, olive oil, sugar, and about 250 ml of water and knead into a smooth dough. Form the dough into a ball, cover, and let rise for about 1 hour. For the topping, boil the potatoes in plenty of salted water for about 20 minutes. Pour boiling water over the sun-dried tomatoes in a separate bowl and let them stand. This is not necessary for sun-dried tomatoes in oil. Finely dice the onions and sauté them in the olive oil until translucent. Cut the bell peppers into 1 cm cubes and sauté with the onions over medium heat until soft. Add chili, if desired. Add the tomato paste and fry briefly. Drain the potatoes, peel them, and press them through a potato ricer. Mix with the onion and bell pepper mixture and the sun-dried tomatoes. Season with salt and pepper. Roll out the pizza dough and place it on a baking sheet lined with baking paper. Spread the potato mixture on top and top with sliced ​​tomatoes, olives, and peppers. Bake in the oven on the lowest rack at 200°C with fan/bottom heat for about 25 minutes. Serve with a green salad.