Caputo’s Potato Pizza

2 lb. potatoes, scrubbed
1/2 cup extra virgin olive oil
salt and freshly ground black pepper
2 cloves garlic, finely chopped
24 oz. Roma tomatoes, diced
3 anchovy filets
1/4 cup capers, rinsed and drained
12 oz. fontina cheese, shredded

Boil the potatoes until tender, mash, adding 3 Tbl. olive oil, set aside. Heat another 3 Tbl. olive oil in a medium saucepan, add the garlic and chopped tomatoes. Cook until tomatoes begin to thicken, about 12 to 15 min. Meanwhile, pre-heat oven to 400 degrees. Oil a shallow baking dish, spread half the mashed potatoes into the dish in an even layer. Cover with the tomato mixture. Next spread the cheese over the tomatoes and dot with the anchovies and capers. Spread the remaining potatoes in a layer on
top of the filling. Brush the top with any remaining olive oil and bake for about 20 to 25 min., or until the top browns, serve hot.

Add comment