This “pizza” is made with mashed potatoes, and contains a tasty filling of garlic, tomatoes, capers and Kalamata olives.
4 large russet potatoes
1.5 cup extra virgin olive oil
3 garlic cloves, finely chopped
1 large tomato, chopped
2 Tbsp. capers, rinsed
1/4 cup chopped Kalamata olives
- Cut up and boil the potatoes in salted water until tender. Hand mash, adding 3 Tbsp. oil and season to taste with salt and pepper. Set aside.
- Heat 3 Tbsp. oil in a medium pan. Add garlic and chopped tomatoes. Cook until softened and tomatoes begin to dry out a little. Fold in capers and olives. Preheat oven to 400 degrees.
- Oil a shallow baking dish. Spread half the mashed potatoes in the dish in an even layer. Cover with the chopped tomatoes/capers/olives/garlic combo.
- Spread over the rest of the potatoes in an even layer. Brush the top with the remaining oil and bake for 20-25 minutes or until the top in golden brown. Remove from the oven and sprinkle with fresh, chopped parsley.
Looks great! Will have to try it. Serve with a Negroamaro, perhaps?
I don’t see why not! I had with a Horse Heaven Hills cab.
It is delicious!
I’m so glad it worked out and you enjoyed it!
Puglia is in southern Italy. Did you move it north for this dish?
I suppose I did! The chef can do what she wants!
Plus….that’s how it’s described in the original recipe.