Potato pizza Puglia

Ingredients for 4 servings:

• 150 g potatoes, floury, corresponds to approx. 3 medium-sized
• 60 g wheat flour type 405
• 1 tbsp oil, from the anchovy fillets
• 8 m.-large tomato(s)
• 2 medium-sized garlic cloves
• Salt
• 1 tbsp Italian herbs
• 1 tsp rosemary, shredded
• 1 tsp sage leaves, shredded
• 100 g mozzarella, coarsely grated
• 12 black olives, pitted
• ½ bell pepper(s), red or green
• 12 anchovy fillets in vegetable oil
• 1 small tomato(s)
• 1 tbsp oregano, shredded
• 1 tsp black pepper, freshly ground
• 1 tbsp olive oil, cold squeezed
• e.g. margarine for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Topped with tomatoes, strips of peppers and anchovies, this pizza brings the aroma of southern Italy to the table.

The recipe is designed for a 28 cm springform pan. Grease the pan with a little margarine. Wash the potatoes, boil them with the skin on, drain, let cool, peel, and trim. Using a potato ricer, press the cooked potatoes into a bowl and knead into a dough with the flour and oil. Do not use salt! Cover and let the dough rest in the refrigerator until ready to use. Wash the tomatoes, peel them, quarter them lengthwise, and remove the green stems and seeds. Halve the quarters lengthwise and crosswise. Mix the salt into the tomato pieces and let stand for 10 minutes, then strain and discard the salty fruit water. Finely chop the garlic cloves and mix them into the tomatoes along with the herb mix, rosemary, and sage. Wash the bell peppers, halve them, remove the seeds, and cut the fruit lengthwise into 12 thin strips. Transfer the dough to the pan and, with lightly oiled hands, shape it into a pizza base. The potato dough should be as thin as possible, about 5-6 mm thick, both on the base and around the edges. Bake the dough at 200 degrees Celsius (400 degrees Fahrenheit) until it develops light brown spots, then remove from the oven and let cool slightly. Brush the base very thinly with a little olive oil. Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit). Spread the tomato mixture on the base and sprinkle the mozzarella over it. Arrange the olives around the edge, placing the pepper strips in between and the anchovy fillets between the pepper strips. Cut a cross into the top of the small, washed tomato and place it in the center. Mix the oregano and pepper and sprinkle over the pizza. Drizzle with the olive oil. Bake the pizza at medium heat until the cheese has melted. Remove the pizza from the oven, open the springform pan, and slide the pizza onto a wooden board. Slice the potato pizza, serve warm, and enjoy. Note: When I opened the can of anchovies, I didn’t have fillets, as stated on the package, but rather anchovy, which I distributed in heaps. If you get fillets, place the olives closer to the edge and place the fillets between the pepper strips. The anchovies are quite salty, and no additional salt is needed. If you only get them in brine, they must be soaked in water before topping.