Pizza di Patate Pugliese

The pizza can be shaped and topped up to 12 hours ahead and refrigerated in the baking pan until you are ready to bake; return to room temperature before baking.

1/2 pound boiling potatoes, peeled
3/4 cup plus 2 tablespoons unbleached all-purpose flour, plus extra for the counter
1/2 teaspoon salt
3 tablespoons extra-virgin olive oil, plus extra for the baking pan
20 cherry tomatoes, halved
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 pound fresh Mozzarella, cut into 1/4 -inch cubes, drained in a colander 30 minutes and blotted dry
1/4 cup freshly grated Parmigiano Reggiano

1. Place the potatoes in a 1-quart pot. Add cool water to cover by 2 inches and bring to a boil. Cook about 30 minutes over medium heat, until tender when pierced with a knife, then drain, pass through a ricer, and cool to room temperature.

Preheat the oven with a baking stone in it to 450°F.

2. Mix the potatoes, flour and 1/4 teaspoon of the salt on a counter until a smooth dough forms, adding a little water if needed to help the dough come together; if the dough is sticky, add a little flour. The dough will be soft but not sticky.

3. Flatten into a disk and roll out into a 12-inch circle on a lightly floured counter.

4. Generously grease a 12-inch pizza pan with olive oil and line it with the dough. Drizzle the top of the dough with the olive oil; top with the tomatoes, cut side down. Season with the oregano, the remaining 1/4 teaspoon of salt, and the pepper.

5. Place the pizza pan on the baking stone in the preheated oven and bake 15 minutes, or until the edges just start to brown.

6. Remove from the oven, top with the Mozzarella and Parmigiano, and return to the oven for 10 more minutes, or until golden brown around the edges.

Serve hot. Serves 2 as a main course, 6 as an appetizer