Lidia Bastianich's legendary potato pizza: the quick recipe that doesn't require leavening | Chef Re

Ingredients

• 500 g red potatoes
• 180 g all-purpose flour, plus more for rolling out the dough
• 2 teaspoons baking powder
• 2½ teaspoons kosher salt
• 1 large egg, beaten
• 2 tablespoons extra virgin olive oil, plus more for the baking pan
• 350 g fresh mozzarella, thinly sliced
• 4 cherry tomatoes or other small tomatoes, thinly sliced
• 1 teaspoon dried oregano
• 60 g grated Grana Padano cheese