Potato Pizza with Olives and Feta Cheese

Rinse the potatoes, boil them in salted water, remove the skin while they are still hot and press them through a potato ricer. Mix in the flour and milk. Press a bulge in the middle of the dough. Melt the yeast in the lukewarm milk with a pinch of sugar and pour the mixture into the dough cavity. Dust with flour and let rise in a warm place with the lid closed for about 30 minutes. Next, add salt and perhaps a little flour to make a smooth dough (it should no longer stick to the sides of the bowl). Let rise again for 30 min. with the lid closed.

Brush a pizza tray with olive oil and dust thinly with flour. Flatten the dough on the baking sheet and pull up the edges a tiny bit and season with salt. Brush the tomato ragout evenly.

Halve the olives and spread evenly over the pizza with the diced feta cheese and rosemary needles. Season with freshly ground pepper. Bake in a heated oven at 180 degrees for about 30 minutes.

Tomato ragout: skin and core the tomatoes, then chop into small cubes. Heat olive oil in a saucepan and sauté the shallots and garlic in it without coloring. Add the tomato paste and fry briefly. Add the tomatoes and saute briefly, season with basil, salt and freshly ground pepper.

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