Pagash - Polish Pizza - cooking recipe

Ingredients

CRUST
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
MASHED POTATO AND CHEESE TOPPING
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

Preparation

For dough, combine warm water, yeast, and the 1 teaspoon sugar; stir to dissolve yeast; set aside.
In a large bowl, mix 1-1/2 cups of the flour, 2 tablespoons sugar, and the 1/2 teaspoon salt.
Make a well in the center; stir in egg.
Heat milk to 100F and stir into flour mixture.
Stir in 2 tablespoons melted margarine and the oil.
Stir in yeast mixture.
Using a spoon, stir in as much of the remaining flour as you can.
Turn out onto a floured surface.
Knead in enough remaining flour to make a oderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Shape into a ball and place in a greased bowl.
Turn dough once and cover.
Let rise in a warm place until double (about 1 hour).
Meanwhile for filling, place potatoes in a medium saucepan; add water to cover.
Sprinkle with a little salt.
Bring to boiling.
Reduce heat and simmer, covered, for 20 to 25 minutes or until tender and drain.
Add cheese, 2 tablespoons margarine or butter, and the 1/4 teaspoon
Punch dough down.
Turn out onto a lightly floured surface.
Divide dough in half.
Cover and let rest 10 minutes.
On a lightly floured surface, roll one portion of dough into a 15x12-inch rectangle.
Transfer rectangle to a lightly greased baking sheet.
Spread filling over dough to within 1 inch of edges.
Roll remaining dough to a 15x12-inch rectangle; place over filling.
Pinch edges to seal.
Prick dough every 2 inches to allow steam to escape.
Bake in a 400\u00b0F. oven about 20 minutes or until golden brown, covering with foil the last 5 minutes.
Brush with 1 tablespoon melted margarine.
Serve warm or cool.
NOTE: you can also add sautee sliced onions and garlic to the mashed potatoes for more flavor, if you like.