Pagash - Polish Pizza

Submitted by Molly53

"Posted in response to a recipe request. Preparation time approximate."

 

• Ready In: 1hr 20mins
• Ingredients: 15
• Serves: 12

ingredients

• CRUST

• 1⁄4 cup warm water
• 1 (1/4 ounce) package active dry yeast
• 1 teaspoon sugar
• 2 1⁄2 - 3 cups all-purpose flour
• 2 tablespoons sugar
• 1⁄2 teaspoon salt
• 1 egg, slightly beaten
• 1⁄2 cup milk
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons cooking oil

• MASHED POTATO AND CHEESE TOPPING

• 3 medium potatoes, peeled and cut up
• 1 cup sharp cheddar cheese, shredded (or use Colby or Provolone cheese)
• 2 tablespoons butter or 2 tablespoons margarine
• 1⁄4 teaspoon salt
• 1 tablespoon butter or 1 tablespoon margarine

directions

1. For dough, combine warm water, yeast, and the 1 teaspoon sugar; stir to dissolve yeast; set aside.
2. In a large bowl, mix 1-1/2 cups of the flour, 2 tablespoons sugar, and the 1/2 teaspoon salt.
3. Make a well in the center; stir in egg.
4. Heat milk to 100F and stir into flour mixture.
5. Stir in 2 tablespoons melted margarine and the oil.
6. Stir in yeast mixture.
7. Using a spoon, stir in as much of the remaining flour as you can.
8. Turn out onto a floured surface.
9. Knead in enough remaining flour to make a oderately stiff dough that is smooth and elastic (6 to 8 minutes total).
10. Shape into a ball and place in a greased bowl.
11. Turn dough once and cover.
12. Let rise in a warm place until double (about 1 hour).
13. Meanwhile for filling, place potatoes in a medium saucepan; add water to cover.
14. Sprinkle with a little salt.
15. Bring to boiling.
16. Reduce heat and simmer, covered, for 20 to 25 minutes or until tender and drain.
17. Add cheese, 2 tablespoons margarine or butter, and the 1/4 teaspoon
18. Punch dough down.
19. Turn out onto a lightly floured surface.
20. Divide dough in half.
21. Cover and let rest 10 minutes.
22. On a lightly floured surface, roll one portion of dough into a 15x12-inch rectangle.
23. Transfer rectangle to a lightly greased baking sheet.
24. Spread filling over dough to within 1 inch of edges.
25. Roll remaining dough to a 15x12-inch rectangle; place over filling.
26. Pinch edges to seal.
27. Prick dough every 2 inches to allow steam to escape.
28. Bake in a 400ºF. oven about 20 minutes or until golden brown, covering with foil the last 5 minutes.
29. Brush with 1 tablespoon melted margarine.
30. Serve warm or cool.
31. NOTE: you can also add sautée sliced onions and garlic to the mashed potatoes for more flavor, if you like.