Potato Dough Pizza with Feta Cheese*

For the dough, make the potatoes in their skins, peel them while warm and press them through the potato ricer. Put the flour in a suitable bowl and press a hollow into it. Crumble yeast into the flour hollow. Sprinkle 1/2 tsp. salt, 1 pinch sugar and lard evenly over the top of the flour. Warm the milk slightly and pour over the yeast. Starting from the center, let the yeast melt in the milk and knead together with the flour and the squeezed potatoes to form a smooth dough. Shape the dough into a ball, dust lightly with flour and cover with a tea towel to rise for 40-50 minutes at room temperature. The dough should double in volume.

For the topping, put the tomatoes with juice in a large enough bowl and roughly mash them. Peel onions and garlic, finely dice onions, press garlic through a press. Heat the olive oil in a frying pan. Sauté the onion cubes and garlic until translucent. Add the crushed tomatoes and cook at low temperature for 20-25 minutes, stirring occasionally. The tomato sauce should no longer be liquid, but rather have a puree-like consistency.

Flatten the potato dough a little and roll it out on the lightly floured surface to baking sheet size. Brush the baking sheet with a little oil. Spread the dough evenly on it and press the edges up slightly. Prick the dough several times with a fork.

Spread the tomato sauce evenly on the dough. The anchovy fillets

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