Ingredients
Scale
- 500 g yellow potatoes
- 125 g flour 00 (or all-purpose)
- 200 g bocconcini, left to drain
- 3-4 anchovy fillets in oil
- oregano
- salt and pepper
- cherry tomatoes
- a handful of pitted black olives
- basil
- extra virgin olive oil
Instructions
- Boil potatoes with the skin until fork tender, about 20 minutes. Then drain them, peel them and pass through a sieve.
- Mix the potatoes with the flour and a teaspoon of salt.
- Divide the dough into 6 dough balls (about 90 g each).
- Preheat the oven to 450° F (230°C) and line a big baking sheet with parchment paper.
- Press each dough ball into a flat pizza, leaving the borders higher.
- Cut the drained bocconcini in slices and put on each pizza.
- Add anchovy fillets on 3 of the pizzas, sprinkle with oregano, salt, and drizzle with olive oil.
- On the other 3 remaining pizzas put the sliced cherry tomatoes, the olive rounds, salt, pepper, basil, oregano, and drizzle with olive oil.
- Bake in the preheated oven for about 10 minutes, then put on broil for 2-3 minutes until nice and golden on top and you see crispy edges.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Method: Baking
- Cuisine: Italian
