Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***DOUGH***
   8      ounces        potatoes
   1 1/4  teaspoons     dried yeast
   1 1/2  cups          warm water
   3 3/4  cups          durum flour
   2      teaspoons     salt
                        ***TOPPING***
   3      tablespoons   olive oil
   1      large         ripe tomato -- cut into small
                        -- pieces
   2      teaspoons     capers -- rinsed
     1/2  teaspoon      salt
     1/2  teaspoon      oregano

Preparation:

About 20 minutes before making the dough, peel the potatoes and boil them until they are tender. Drain and 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 and salt in two additions. Mix together. Knead for 10 minutes. Place the dough in a lightly oiled bowl, cover and let rise till doubled. Divide the dough in half and shape into a ball. Place each ball into a well oiled 9" round baking pan and stretch the dough towards the edges. Cover, let sit for 10 minutes and then stretch a little more. Cover again and leave until it has doubled. Preheat the oven to 400F. Dimple the dough with your finger. Sprinkle with olive oil and spread with tomatoes, capers, salt and oregano. Bake for 25 to 30 minutes until golden. Cool on wire racks and eat at room temperature.