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Ingredients Jump to Instructions ↓

  1. 8 oz Potatoes

  2. 1 1/4 ts Dried yeast

  3. 1 1/2 c Warm water

  4. 3 3/4 c Durum flour

  5. 2 ts Salt

  6. 3 tb Olive oil

  7. 1 lg Ripe tomato, cut into small

  8. --pieces

  9. 2 ts Capers, rinsed

  10. 1/2 ts Salt

  11. 1/2 ts Oregano

Instructions Jump to Ingredients ↑

  1. About 20 minutes before making the dough, peel the potatoes & boil them until they are tender.

  2. Drain & mash them.

  3. Use the potatoes while they are still warm.

  4. Stir the yeast into the warm water in a large mixing bowl.

  5. Add the flour, potatoes & salt in two additions.

  6. Mix together.

  7. Knead for 10 minutes.

  8. Place the dough in a lightly oiled bowl, cover & let rise till doubled.

  9. Divide the dough in half & shape into a ball.

  10. Place each ball into a well oiled 9" roind baking pan & stretch the dough towards the edges.

  11. Cover, let sit for 10 minutes & then stretch a little more.

  12. Cover again & leave until it has doubled.

  13. Preheat the oven to 400F.

  14. Dimple the dough with your finger.

  15. Sprinkle with olive oil & spread with tomatoes, capers, salt & oregano.

  16. Bake for 25 to 30 minutes until golden.

  17. Cool on wire racks & eat at room temperature.

  18. Carol Field, "Italy in Small Bites"

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