The Dough
1 cup of homemade mashed potatoes, cooled seasoned with salt taste
31/2 cups of whole wheat flour, may need more depending on absorption rate of potatoes
4 tablespoons of olive oil, more for the pan
Coarse black pepper, optional but good
2 tablespoons finely snipped parsley, optional but good
1 1/2 packets of yeast, preferably for whole grains
Warm Water as needed
1 teaspoon of salt
Place 3 cups of flour in a bowl or on a board or counter. Add the yeast that has been dissolved in about 1/4 cup warm water. Stir until well blended. Add olive oil , salt, and optional ingredients. Add the mashed potatoes and mix well. Add the rest of the flour and knead until smooth and elastic, adding small amounts of additional flour as needed.The dough tends to be sticky because of the potato. Oil a a large bowl and place dough, turning it once to oil the top. Cover and place in a warm spot to rise, covering with a towel if necessary. Let rise about 11/2 hours or until doubled. Punch down and place on floured board. Knead briefly checking to make sure dough is nice and dry. If not you may add a little more flour at this point. Oil a large rectangular pan and sprinkle with coarse corn meal. Roll, press. and stretch the dough to fit your pan evenly Cover and let rest . Meanwhile heat the oven to at least 450, or higher if you can. Check the dough by pressing the edge . It is ready to bake when your finger leaves a dent, a slight; a slight additional rise is what we're looking for here. Add your toppings gently so as not to disturb the dough. Bake in the center until the bottom is browned to your liking and the top is melted and golden brown. If the bottom should get browned and the top needs more time, just move the pie to the top rack.
Topping
This is one of our favorites, but use whatever you like best.
Sausage, Peppers, Onions, Mushrooms and Tomato Topping
4 sausage links, pork or chicken, spicy or hot, removed from casing
1 1/2 cups of thick tomatoes. We use diced diced drained or crushed, Italian
2 garlic cloves , pressed
1 medium onion, thinly sliced
1 cup peppers, sliced
1 cup mushrooms, sliced
Brown sausage while crumbling in a frying pan. When brown , remove with slotted spoon , discarding most of the fat. Add sliced mixed color (or green only if you like) peppers and thinly sliced onion. Stirring and cooking until softened. Add garlic, mushrooms and tomatoes. Remove from heat and cool completely.
When cool , spoon topping evenly over the crust. Add cheese topping, your choice. Mozzarella is traditional, but you can try some others or combos as we do. Fontina, Provolone, Asiago are all good and can be combined as a half and half\ mix with the Mozzarella.
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| Stole a bite ! |
Topping
This is one of our favorites, but use whatever you like best.
Sausage, Peppers, Onions, Mushrooms and Tomato Topping
4 sausage links, pork or chicken, spicy or hot, removed from casing
1 1/2 cups of thick tomatoes. We use diced diced drained or crushed, Italian
2 garlic cloves , pressed
1 medium onion, thinly sliced
1 cup peppers, sliced
1 cup mushrooms, sliced
Brown sausage while crumbling in a frying pan. When brown , remove with slotted spoon , discarding most of the fat. Add sliced mixed color (or green only if you like) peppers and thinly sliced onion. Stirring and cooking until softened. Add garlic, mushrooms and tomatoes. Remove from heat and cool completely.
When cool , spoon topping evenly over the crust. Add cheese topping, your choice. Mozzarella is traditional, but you can try some others or combos as we do. Fontina, Provolone, Asiago are all good and can be combined as a half and half\ mix with the Mozzarella.
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