MARA’S GLUTEN-FREE POTATO PIZZA

MARA’S GLUTEN-FREE POTATO PIZZA
Serves 4
Time: 1½ hours

1¼ to 1½ lbs. yellow potatoes (3 cups boiled & chopped)
7 oz. sliced smoked scamorza* cheese
½ cup gluten-free brown rice flour
¼ cup grated Parmesan cheese
1 extra large egg, lightly beaten
1½ cups cherry tomatoes, halved
1 tablespoon of salted capers, rinsed and dried
½ teaspoon of dried oregano
12 fresh basil leaves
12 pitted and sliced Taggiasche olives
Extra virgin olive oil
Salt

1. Wash the potatoes.  Put them in a pot and cover them with cold water.  Bring to a boil and then cook for about 35 minutes until cooked.  They will be done when you can pierce easily with a fork.
2. Drain the potatoes.  When cooled, peel them and cube them.
3. Puree the potatoes in a food processor or with a potato masher.
4. Knead the mashed potatoes with the flour, parmesan and egg into a dough.
5. Roll out the dough until it is the size of a 24” diameter pizza pan.
6. Preheat the oven to 400°F.
7. Cook the rolled-out dough on its pizza pan for 15 minutes.  Remove from the oven and cover it with slices of scamorza, the cherry tomatoes, the dried oregano and the capers.  Drizzle with 2 tablespoons of olive oil.
8. Return to the oven for a final 5 minutes.
9. Arrange the slices of olives and the whole basil leaves.
10. Slice and serve.

 
*Scamorza cheese is a smoked white semi-soft cheese.  It is possible to substitute with a good, well-drained mozzarella.
 
Variations:

1. Replace the cherry tomatoes with 2 grilled peppers cut to strips and add 20 grams of anchovy fillets in oil.
2. Substitute Scamorza with Mozzarella or Taleggio cheese and substitute the oregano with rosemary.  Or just add the rosemary.
3. Substitute the capers with thinly sliced red onions.