POTATO PISALADIERE NO GUTEN

Originating in France, this dish uses mashed potatoes instead of pizza dough as a
base. It makes a great vegetarian main dish.

2 tbsp. (1 oz.) butter, plus extra for greasing

1 1/4 lbs. potatoes, peeled and cut into chunks
1 large egg, lightly beaten
2 tbsp. finely shredded Parmesan cheese
salt and freshly ground black pepper
2 tbsp. sun-dried tomato paste
2 tbsp. tomato paste
3 tomatoes, thinly sliced
2 tbsp. freshly chopped basil
1/2 cup (2 oz.) shredded mozzarella cheese
1/2 cup (2 oz.) shredded Cheddar cheese
1 (2-oz.) can anchovy fillets, drained on a paper towel
4 oz. pitted black olives, halved

Grease a cookie sheet with a little butter, and preheat the oven to 400°F. Boil the
potatoes in a large saucepan three-quarters filled with water for 20 minutes, until
tender. Drain, return to the pan, and place over a gentle heat for 5 minutes to dry
out. Mash, then add the butter, egg, Parmesan cheese, salt, and pepper. Beat until
smooth. Spread the mashed potatoes over the greased cookie sheet to a rectangle
about 8×11 inches. Bake for 20 minutes, and remove from the oven.

In a medium bowl, mix the sun-dried tomato paste and tomato paste, and spread
over the potato base. Arrange the tomato slices, basil, mozzarella, and Cheddar
cheese on top. Slice each anchovy fillet in half, and arrange in a lattice pattern on
top of the cheese. Add the olives and bake for about 10 minutes, or until the cheese
has melted. Serve immediately, cut into squares.”

Carol Beckerman. “500 Gluten-free Dishes”. iBooks.