Recipe of the Apulian tradition, potato pizza is a real delicacy that can be served as a single dish or as a first course
Perfect for a dinner with friends or for a family lunch potato pizza it is one of the most classic recipes of Apulian cuisine, made of intense and true flavors. As often happens, it is a poor, but extremely tasty dish, which contains part of the delicacies that that territory can give, such as extra virgin olive oil and tomatoes.
The most suitable potatoes for making pizza
The potato is the most known and consumed tuber in the world: you know there are about 5 thousand varieties scattered on all latitudes? In Italy there are many, distinguished between white and yellow paste potatoes. Among the first there are more floury specimens, suitable precisely for the preparation of mashed potatoes and dumplings, because they contain little water and therefore little humidity. The yellow-fleshed potatoes, on the other hand, are waxy, with hard and compact dough, perfect for preparing classic French fries or in the oven. White and floury ones are perfect for potato pizza.
The tastiest tomatoes for potato pizza
For the choice of tomatoes it would be better to opt for the datterini, tasty and consistent, or, if you don't find them, even the sweetest tasting cherry tomatoes. You can blanch them for a few minutes, so as to remove their peel (if you don't like it), or leave them intact and cook them in a pan with a little oil. With these two types of tomato you can avoid salting the sauce will already be tasty.
To prepare potato pizza first you will have to boil 1 kg of potatoes, without peeling them. Once cooked, remove the peel and pass them to the potato masher. Add two tablespoons of oil and a pinch of salt to the past. In a pan, brown a sliced onion in a little oil and when it is golden brown add 500 g of fresh tomatoes cut into small pieces and cook for about 20 minutes.
At this point, oil one oven tray, place half the potato puree on the bottom and spread well with a spoon. Pour over the tomato sauce, a few anchovy fillets, green olives and desalted capers. Then roll out the remaining part of the past of potatoes and brush with a drizzle of extra virgin olive oil. Bake in a hot oven (200 °) for about 25 minutes and then serve.
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