Potato pizza with feta and olives

Ingredients for 6 servings:

• 300 g floury potatoes
• 200 g flour
• 50 g potato flour
• 140 ml milk
• 1 bag(s) of yeast (dry yeast)
• 1 tsp sugar
• 1 tsp, leveled salt
• 250 ml sauce (pizzaiola)
• 200 g feta cheese
• 12 black olives, pitted
• rosemary
• Pepper, ground black

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Wash the potatoes, boil them in salted water, peel them, and press them through a potato ricer. Mix in the flour and milk. Make a well in the center of the dough. Mix the yeast with 3 tablespoons of warm milk and a pinch of sugar, then add everything to the well. Cover and let rise in a warm place for 30 minutes. Then, add salt and a little flour if the dough is too wet/sticky, until smooth. Cover and let rise for another 30 minutes. Press the potatoes onto an oiled baking sheet, pull up a small edge, and spread with the pizzaiola. Distribute the diced feta and diced olives evenly, sprinkle with fresh rosemary, and season with coarsely ground black pepper. Bake at 175°C on the middle rack for about 30-40 minutes. Serve lukewarm from the hand with a hearty red, great!