Ingredients Jump to Instructions ↓

  1. Dough

  2. 1 1/3 cups 315ml Warm water

  3. 2 1/4 teaspoons 11ml Yeast

  4. 3 cups 187g / 6.6oz Flour

  5. 2 tablespoons 30ml Olive oil - plus more

  6. 1 Salt

  7. Filling

  8. 5 tablespoons 75ml Cold-pressed extra-virgin olive oil - plus more

  9. 2 Garlic cloves - minced

  10. 5 Potatoes - sliced

  11. 1 Onion - sliced (large)

  12. 2 tablespoons 30ml Washed capers

  13. 2 tablespoons 30ml Diced dried tomatoes -

  14. Parmigiano-Reggiano - as needed

  15. Salt - to taste

  16. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Mix yeast and warm water in a large bowl, and let stand 5 minutes. Add flour, olive oil and salt and mix together until smooth and elastic. Cover with plastic wrap and put aside until dough doubles in size, about 2 hours. Punch dough down and divide in two. Wrap each piece loosely in plastic and let stand 10 to 15 minutes.

  2. Heat 3 tablespoons of olive oil in a skillet. Add one minced garlic clove, then potatoes and salt and pepper to taste. Fry over medium-high heat 20 minutes until potatoes start to turn brown.

  3. In a separate pan, heat 1 tablespoon of olive oil and add remaining garlic, onions and salt and pepper. Fry over medium-high heat for about 10 minutes. Just before onions are done, mix in the capers. Combine potatoes and onions in a large bowl and allow to cool.

  4. Roll out half the dough and stretch thinly across the bottom of a lightly oiled 9- by 13-inch baking pan. Spoon potatoes and onions evenly over dough. Sprinkle sundried tomatoes on top. Roll out other half of dough and stretch it across the top of potato mixture. Seal edges all around.

  5. Cut a few slots in the top to allow steam to escape. Brush with olive oil and sprinkle with Parmigiano-Reggiano and black pepper. Bake for 25 to 35 minutes in a 350 degree oven, or until top turns golden brown. Allow to cool before serving.

  6. This recipe yields 4 to 6 servings.


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