Pagash - Polish Pizza

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 12
• 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
• 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

Recipe

• 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.