It contains very little flour and yeast, but there is no need to wait for the usual resting time before baking: Lidia Bastianich's potato pizza has a dough that is easier to handle and will satisfy everyone.

The recipe

“A version of baked dough that uses potatoes as a base and is not leavened, making it easier to handle.”

Ingredients

500 g red potatoes
180 g all-purpose flour, plus more for rolling out the dough
2 teaspoons baking powder
2½ teaspoons kosher salt
1 large egg, beaten
2 tablespoons extra virgin olive oil, plus more for the baking pan
350 g fresh mozzarella, thinly sliced
4 cherry tomatoes or other small tomatoes, thinly sliced
1 teaspoon dried oregano
60 g grated Grana Padano cheese

Procedure

Preheat the oven to 175°C. Place the whole potatoes, with their skins on, in a pot with enough water to cover them by a few centimeters and bring to a boil. Cook the potatoes until they can be easily pierced with a knife, but without falling apart, for about 20 minutes. Allow them to cool slightly, then peel them, mash them with a potato masher on a baking sheet, and allow them to cool completely.

Place the potatoes in a bowl and sift the flour, baking powder, and salt over them. Add the egg and mix until you have a smooth dough. Grease a 38x25 cm baking tray with olive oil. On a floured surface, roll out the dough into a rectangle almost as large as the baking tray, or as large as possible. (If the dough is difficult to roll out, roll it out between layers of baking paper.) Transfer it to the baking tray and press the dough down until it almost reaches the edges of the tray.

Spread the mozzarella evenly over the dough, leaving a border of about 1.2 cm. Add the sliced tomatoes and drizzle with 2 tablespoons of olive oil. Sprinkle with dried oregano and grated cheese. Bake in the oven until the crust is golden brown on the bottom and cooked through, about 35 minutes. Let the pizza cool on the baking sheet for a few minutes before cutting into squares and serving.

Recipe taken from the chef's website