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

1.  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.
2.  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.
3.  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.
4.  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.