Recipe

Place potatoes in a medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm, about 15 minutes. When the potatoes are done, remove from heat, and drain, reserving the potato water.
Pour the flour and 1 tablespoon of salt out onto a clean dry surface. Make a well in the centre, and use a ricer to rice the potatoes into the centre. Knead the flour and potatoes together as best you can, and then make another well in the centre. Dissolve the yeast in the potato water, then pour the mixture into the well. Knead the dough for about 10 minutes, or until dough is smooth, and no longer sticky.
Divide the dough into halves, and form into balls. Flour heavily, and cover with a few cloths to prevent drafts. Let the dough rise until doubled in size, about 2 hours.
Preheat the oven to 180 C / Gas mark 4. Coat two large baking trays with olive oil.
Press the dough out evenly onto the baking tray. Press indentations into the sheets with your fingers every couple of inches. Spread a tin of tomato onto each sheet of dough evenly. Place the onion and anchovies onto the dough sheets, and press in lightly. Sprinkle with salt and oregano to taste. Drizzle lightly with olive oil.
Bake for 35 to 40 minutes in the preheated oven, or until bottom is browned. Let cool to room temperature, then cut into squares using a pizza wheel.


Ingredients

• 4 medium potatoes, peeled and cubed
• 225ml (8 fl oz) reserved potato water
• 900g (2 lb) plain flour
• 1 tablespoon salt
• 10g (1/4 oz) fresh (compressed) yeast
• 2 (400g) tins chopped tomatoes
• 1 large onion, thinly sliced
• salt to taste
• 1 tablespoon olive oil
• 1 (50g) tin anchovy fillets, chopped
• dried oregano to taste

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