How to make potato pizza following the original Apulian recipe that does not include the presence of eggs among the ingredients, description of the preparation procedure and how to cook in the oven.
Ingredients for 4 people
- 200 g potatoes
- 100 g flour
- 250 g perini tomatoes
- 2 desalted anchovies
- 100 g pitted black olives
- 1 tablespoon of desalted capers
- 1 tablespoon of oregano
- 2 tablespoons of olive oil
- a little oil to grease the pan
- salt and pepper
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Preparation of the Apulian potato pizza
Wash the potatoes and boil them in abundant lightly salted water, then cut the tomatoes into strips, wash the capers and squeeze them well, then break up the anchovies and olives.
Once cooked, peel the potatoes and pass them in the potato masher, collecting the puree in the pastry board.
Add the flour and a pinch of salt, then knead the mixture until a soft and homogeneous paste is obtained.
Grease the pan and spread the potato dough with your hands, which should be about half a centimeter thick.
Form a cord around it to prevent the sauce from escaping.
Spread the tomato fillets, anchovies, capers and olives on top, then sprinkle the pepper and oregano with a little salt.
Pour the olive oil flush over the entire surface and pass in the preheated oven for about half an hour.
