Potato pizza with vegetables

Ingredients for 4 servings:

• 1 kg potatoes
• 6 tbsp extra virgin olive oil
• 4 eggs
• 2 eggs, including the yolk
• 200g mozzarella
• 3 onions
• 3 cloves garlic
• 1 celery
• 1 tbsp tomato paste
• 4 beefsteak tomatoes
• 1 pack of Italian herbs
• 600 g chopped vegetables of your choice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Apulian pizza

For the tomato sauce: Halve the tomatoes, remove the green parts and seeds, and cut into large pieces. Finely chop one onion and finely slice the celery. Sauté both in 3 tablespoons of olive oil until translucent. Then add the tomatoes, crushed garlic cloves, and tomato paste. Add a pinch of sugar and Italian herbs (to taste), and simmer for about 15 minutes. Season to taste with salt and pepper. For the potato dough: Boil the potatoes, then peel and mash them. Mix with the remaining olive oil and the eggs to form a smooth dough. Place half of the dough on a baking sheet lined with baking paper. Spread the tomato sauce evenly over the dough, leaving about 1/2 cm around the edges. Then add the vegetables (e.g. peppers, zucchini, blanched broccoli florets; briefly blanched frozen Kaisergemüse will also work). Top with shredded mozzarella, then the remaining thinly sliced ​​onions. Add capers and olives to taste. Cover the filling with the remaining potato dough and brush the top with egg yolk. Then bake for approximately 40-50 minutes at 180°C on the middle rack.