-----------------------------------DOUGH----------------------------------- 8 oz Potatoes 1 1/4 ts Dried yeast 1 1/2 c Warm water 3 3/4 c Durum flour 2 ts Salt ----------------------------------TOPPING---------------------------------- 3 tb Olie oil 1 lg Ripe tomato, cut into small -- pieces 2 ts Capers, rinsed 1/2 ts Salt 1/2 ts 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" roind baking pan &am
p; 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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