- Wash the potatoes thoroughly and place them in a large pot with cold water, bring the water to a boil and cook them until tender (about 30 minutes, depending on the size of the potatoes)
- When they are ready, drain and peel them while still hot.
- Mash them with a potato masher directly into the 28 cm diameter tart pan, greased with extra virgin olive oil, and let cool.
- Once cooled, line the mold and create a half-centimeter high edge.
- Season with tomato puree, extra virgin olive oil, a sprinkling of oregano and salt.
- Fill the base with a layer of sauce, pizza mozzarella, porcini mushrooms in oil, and pitted Taggiasca olives.
- Bake at 200 degrees for about 15-20 minutes, until golden.
Once cooked, remove the pizza from the oven, let it rest for a couple of minutes, and then slice it. Serve hot and enjoy the softness of the potato dough, which uniquely enhances the flavors of the toppings.