Potato Pizza – A.W.

(*) Roasting pan of 28#30 cm ø.

Soften the potatoes in their skins covered with water.

At the same time, put the pelati tomatoes in a colander and drain for about fifteen minutes to drain as much liquid as possible.

While still hot, remove the skin from the potatoes and press them through a potato ricer or possibly a passevite. Remove the skin from the garlic cloves, squeeze them and add them. Add the olive oil, season with salt and pepper and mix well.

Coat the baking tray with olive oil. Spread the mashed potatoes in it. Spread half of the drained tomatoes evenly on top and season with salt and pepper. Cut the mozzarella into slices and place on top. Spread the remaining tomatoes evenly on top.

Mix the oregano with the olive oil and spread over the tomatoes. Sprinkle everything with the breadcrumbs and drizzle with olive oil.

Bake the potato pizza in the oven heated to 200 °C on the lowest shelf for twenty-five to thirty minutes. Bring to the table hot.

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