List of Ingredients
- 3 1/2 C. of flour
- 3/4 C. of peeled, chopped tomatoes
- 3/4 C. of sliced potato
- 1/4 LB. of porchetta, sliced thin
- 3/4 OZ. of lard
- 3/4 OZ. of brewer’s yeast
- Onion
- Raspadura cheese (made in Lodi), in thin slices
- Extravirgin olive oil
- Oregano
- Salt
Method
Make a dough with the yeast, flour, lard, 1 cup of water and 1 teaspoon of salt. Knead until evenly mixed, then set the dough in an oiled round pan (about 12 inches) with a rim. Top the dough with the crushed, peeled tomatoes seasoned with a pinch of oregano and a sprinkle of salt, then allow it to rise to fill the pan, nearly doubling in volume.
Meanwhile, peel the potatoes, slice them, rinse them and dry them, then oil them so they don't stick together and cook them in a pan with 2 tablespoons of oil for 1 minute. Add salt to taste. Cook for 5-6 more minutes and add half an onion, sliced, and cook for another 2 minutes.
When the dough has risen, cover it with the potatoes and onions and bake at 350°F for 20-25 minutes. Remove from the oven and top with the sliced porchetta, a drizzle of oil and raspadura cheese to taste.