Pizza alle Patate - Potato Pizza

No need for using yeast in this pizza, where the potatoes give softness to the dough.

For a gluten-free dish, replace the wheat flour either with rice or chickpea flour.

I like to add cherry tomatoes to the potato pizza,  so fresh and juicy.

Pizza alle Patate - Potato Pizza 

For the dough:
250 g baking potatoes
70-80 g plain white flour
2 tablespoons olive oil
A pinch of salt

For he topping:
300 g cherry tomatoes, quartered
2 tablespoons black olives, pitted
1 tablespoon capers in salt, rinsed
2 tablespoons oregano
1 mozzarella (125 g), diced

Serves 2

Preparation time: 15 minutes

Cooking time: 60 minutes

1. Cook the potatoes, skin on, in plenty of boiling water until tender, approx 40 minutes. Drain, peel and mash with a potato racer. Leave to cool for 5 minutes. 
2. Preheat the oven to 220° C.
3. Add the flour, the oil and the salt to the potatoes and mix well. Knead for 5 minutes. You should get elastic dough.
4. Grease a pizza pan with oil and arrange the potato dough over. Flatten it with the tip of your fingers.
5. Bake the potato dough blind for 15 minutes, until golden on the edges. Remove from the oven.
6. Arrange the tomatoes, the mozzarella, the olives, the capers and the oregano on top and bake for another 5 minutes.
7. Serve at once.