Potato Pizza with Colorful Toppings

Ingredients

• 650 g starchy cooking potatoes
• Salt
• 3 tbsp Flour
• 3 tbsp cornstarch
• 1 egg
• 2 onions
• 5 garlic cloves
• 7 tbsp olive oil
• 500 g canned tomatoes
• 150 g Mushrooms
• 100 g pitted olives
• 250 g mozzarella (2 balls)
• 1 can tuna in oil (about 180 g drained weight)
• 3 pickled pepperonis (mild or spicy to taste)
• 5 anchovy fillets in oil
• pepper (ground)
• 0.5 tsp Sugar
• 1 tbsp anchovy paste
• 1 tbsp capers
• basil (for garnish)

Instructions

1. 1.

   Cook potatoes in salted water for about 25-30 minutes until tender. Drain, rinse with cold water, peel and press through a potato masher. Let cool slightly and knead with flour, cornstarch, egg, and 1 tsp salt into a workable dough; add more flour if needed. Rest the dough for about 15 minutes.

2. 2.

   Peel and finely chop onions and garlic; sauté in 3 tbsp oil. Add canned tomatoes, mash with a potato masher, and simmer for 20 minutes, seasoning with sugar, salt, and pepper.

3. 3.

   Clean mushrooms and slice thinly. Slice olives and mozzarella into thin rounds. Drain tuna and break into large flakes. Cut pepperonis into rings. Pat anchovy fillets dry and split lengthwise.

4. 4.

   Spread the dough on a greased baking sheet, roll out, and brush with tomato sauce mixed with anchovy paste. Top with mozzarella, mushrooms, pepperonis, olives, tuna, anchovies, capers, then drizzle with remaining olive oil. Bake in preheated oven at 250°C (bottom heating) for about 25 minutes.

5. 5.

   Serve garnished with basil.