Potato Pizza Asgabad

Ingredients for 12 servings:

• 1 kg jacket potatoes
• ½ tsp caraway seeds
• 2 tbsp oregano, dried
• Salt
• 1 tsp salt (seasoning salt)
• 6 grains of pepper, ground
• 3 egg yolks
• 60 g potato flour, up to 100 g
• ¼ tube(s) Tomato paste
• 1 kg tomatoes
• 1 jar olives (140 g), green olives stuffed with peppers, small weighed
• 150 g feta cheese, goat feta
• 3 eggs
• 3 egg whites
• 250 g cheese, goat cheese (roll)
• Milk
• 1 tsp salt (seasoning salt)
• 1 tbsp potato flour, heaped
• 300 g cheese (medium-aged Gouda), plenty, or more

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

gluten-free / own recipe

Preheat oven to 200°C. Dough: Rinse the boiled potatoes with caraway seeds in cold water, peel, and immediately press through a ricer. Mix with spices, egg yolk, and potato flour; this should form a smooth dough. The amount of potato flour depends on the type of potato; I usually get by with about 70g for mostly waxy potatoes. Place the dough on a baking sheet lined with baking paper and smooth it out, usually using wet hands, then a spatula. Place the baking sheet in the oven preheated to 200°C on the middle rack for about 20-25 minutes. Topping: Using a spatula, spread about 0.25 of a tube of tomato paste onto the pre-baked potato dough. Top with the sliced ​​tomatoes. Scatter the chopped olives on top. Cover with plenty of coarsely grated Gouda cheese. Place eggs and egg whites in a liter measuring cup. Purée the roughly chopped feta cheese and goat cheese with an electric hand blender. Top up with milk to about 1 liter, stir in another tablespoon of potato flour, pour over the mixture, and sprinkle with paprika granules. Place in the still-hot oven. Bake at 160°C (convection oven) for about 40-50 minutes. Preheat to about 190-200°C (top and bottom heat) and bake for about 30-35 minutes. It tastes just as good warm/hot as cold.