potato pizza

Ingredients for 4 servings:

• 600 g potatoes, floury
• salt water
• some salt and pepper, black
• 150 g flour
• 1 tsp baking powder
• 2 egg yolks
• 100 g Parmesan, grated
• 1 can of tomatoes (850 ml)
• 40 g anchovy fillet(s)
• 4 onions
• 2 cloves garlic
• 200 g mushrooms
• 250g mozzarella
• salt and pepper
• some oregano, dried
• 150 g olives, pitted
• some flour for the work surface
• Grease for the trays

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 35 minutes

Cook the potatoes in boiling salted water for 25 minutes. Drain, allow to cool, peel, and press through a potato ricer. Knead with the remaining ingredients to form a dough. Drain and chop the tomatoes. Chop the anchovy fillets. Peel the onions and garlic. Slice the onions and chop the garlic. Clean the mushrooms. Slice the mushrooms and mozzarella. Preheat the oven to 225°C. Divide the dough in half, roll out two circles about 30 cm in diameter on a floured surface, and place them on two greased baking sheets. Distribute the tomatoes on the dough bases. Season with salt, pepper, and oregano. Then add the remaining ingredients to the bases. Bake in the oven, one after the other, on the lowest rack for about 20 minutes until golden brown and crispy. Serve with a green salad.