Instructions: About 20 minutes before making the dough, peel the potatoes & boil them until they are tender. Drain & mash them. Use the potatoes while they are still warm.

Stir the yeast into the warm water in a large mixing bowl. Add the flour, potatoes & salt in two additions. Mix together. Knead for 10 minutes. Place the dough in a lightly oiled bowl, cover & let rise till doubled.

Divide the dough in half & shape into a ball. Place each ball into a well oiled 9" roind baking pan & stretch the dough towards the edges.

Cover, let sit for 10 minutes & then stretch a little more. Cover again & leave until it has doubled.

Preheat the oven to 400F. Dimple the dough with your finger.

Sprinkle with olive oil & spread with tomatoes, capers, salt & oregano. Bake for 25 to 30 minutes until golden. Cool on wire racks & eat at room temperature.

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