8 oz potatoes
1 1/4 teaspoon dried yeast
1 1/2 cup warm water
3 3/4 cup durum flour
2 teaspoon salt
3 tablespoon olive oil
1 large ripe tomato, cut into small - piece; s
2 teaspoon capers, rinsed
1/2 teaspoon salt
1/2 teaspoon 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 till doubled.
Divide the dough in half & shape into a ball. Place each ball into a well oiled 9" round 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 400F. 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.
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