Caputo’s Potato Pizza Puglia Style

3 lbs. potoaoes, scrubbed and boiled until soft, drained, cooled, and peeled
olive oil
salt and freshly ground pepper to taste
3/4 lb. fresh mozzarella, diced
4 large tomatoes, sliced
2/3 cup pecorino cheese, grated
1/2 t oregano, dried
18 Leccina olives, pitted and sliced

Preheat oven to 425 degrees. Mash potatoes with 1/4 cup of olive oil and salt and pepper. Brush the bottom of a wide, shallow baking dish with olive oil, sprinkle with the flour and spread with the mashed potatoes. Cover with the cheese and tomatoes. Sprinkle lightly with salt and pepper, pecorino cheese, oregano and olives. Drizzle entire pizza with additional olive oil and place in oven for about 15 minutes or until the potato crust is brown and beginnning to crisp. Serve immediately.

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