------------------------------------DOUGH-----------------------------------
8 oz Potatoes
1 1/4 ts Dried yeast
1 1/2 c Water; warm
3 3/4 c Durum flour
2 ts Salt
----------------------------------TOPPING-----------------------------------
3 tb Olive oil
1 lg Ripe tomato; cut into small
- pieces
2 ts Capers; rinsed
1/2 ts Salt
1/2 ts Oregano
About 20 minutes before making the dough, peel the potatoes & boil
them until they are tender. Drain & mash them. Use the potatoes
while they are still warm.
Stir the yeast into the warm water in a large mixing bowl. Add the
flour, potatoes & salt in two additions. Mix together. Knead for
10 minutes. Place the dough in a lightly oiled bowl, cover & let
rise until doubled.
Divide the dough in half & shape into a ball. Place each ball into
a well oiled 9" roind baking pan & stretch the dough towards the
edges. Cover, let sit for 10 minutes & then stretch a little more.
Cover again & leave until it has doubled.
Preheat the oven to 400°F. Dimple the dough with your finger.
Sprinkle with olive oil & spread with tomatoes, capers, salt &
oregano. Bake for 25 to 30 minutes until golden. Cool on wire racks
& eat at room temperature.
