Pagash - Polish Pizza
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
-
CRUST
- 59.14 ml warm water
- 7.08 g package active dry yeast
- 4.92 ml sugar
- 591.47-709.77 ml all-purpose flour
- 29.58 ml sugar
- 2.46 ml salt
- 1 egg, slightly beaten
- 118.29 ml milk
- 29.58 ml butter or 29.58 ml margarine
- 29.58 ml cooking oil
-
MASHED POTATO AND CHEESE TOPPING
- 3 medium potatoes, peeled and cut up
- 236.59 ml sharp cheddar cheese, shredded (or use Colby or Provolone cheese)
- 29.58 ml butter or 29.58 ml margarine
- 1.23 ml salt
- 14.79 ml butter or 14.79 ml margarine
directions
- For dough, combine warm water, yeast, and the 1 teaspoon sugar; stir to dissolve yeast; set aside.
- In a large bowl, mix 1-1/2 cups of the flour, 2 tablespoons sugar, and the 1/2 teaspoon salt.
- Make a well in the center; stir in egg.
- Heat milk to 100F and stir into flour mixture.
- Stir in 2 tablespoons melted margarine and the oil.
- Stir in yeast mixture.
- Using a spoon, stir in as much of the remaining flour as you can.
- Turn out onto a floured surface.
- Knead in enough remaining flour to make a oderately stiff dough that is smooth and elastic (6 to 8 minutes total).
- Shape into a ball and place in a greased bowl.
- Turn dough once and cover.
- Let rise in a warm place until double (about 1 hour).
- Meanwhile for filling, place potatoes in a medium saucepan; add water to cover.
- Sprinkle with a little salt.
- Bring to boiling.
- Reduce heat and simmer, covered, for 20 to 25 minutes or until tender and drain.
- Add cheese, 2 tablespoons margarine or butter, and the 1/4 teaspoon
- Punch dough down.
- Turn out onto a lightly floured surface.
- Divide dough in half.
- Cover and let rest 10 minutes.
- On a lightly floured surface, roll one portion of dough into a 15x12-inch rectangle.
- Transfer rectangle to a lightly greased baking sheet.
- Spread filling over dough to within 1 inch of edges.
- Roll remaining dough to a 15x12-inch rectangle; place over filling.
- Pinch edges to seal.
- Prick dough every 2 inches to allow steam to escape.
- Bake in a 400ºF. oven about 20 minutes or until golden brown, covering with foil the last 5 minutes.
- Brush with 1 tablespoon melted margarine.
- Serve warm or cool.
- NOTE: you can also add sautée sliced onions and garlic to the mashed potatoes for more flavor, if you like.
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RECIPE SUBMITTED BY
Molly53
United States