With the arrival of autumn, when the days shorten and the air cools, Puglian cuisine fills with enveloping and comforting flavors, and Potato Pizza from Puglia is one of the dishes that best embodies this season. This rustic and delicious dish, made with potatoes, "00" flour, and butter, presents itself as a kind of savory pie with a soft texture and delicate flavor, enriched by melting mozzarella and anchovy fillets that give it a touch of savoriness. The potatoes, the star ingredient, provide a unique creaminess to the dough, which is carefully worked until it reaches a homogeneous consistency, perfect for holding the toppings. Tradition has it that this pizza is prepared on special occasions, such as family gatherings or Sunday lunches, where it can be served hot, freshly baked, but is equally delicious when enjoyed at room temperature. In Puglia, there are various versions of this recipe, which may include local ingredients such as olives or fresh tomatoes, thus offering a unique tasting experience each time. Pairing it with a good Puglian red wine completes the experience, making every bite a moment of authentic joy. Ideal also as an appetizer for a gathering with friends, Potato Pizza from Puglia represents a versatile dish that manages to win over everyone's palate, thanks to its simplicity and rich flavor.

Boil the potatoes. Peel them, pass them through a potato ricer, and collect the puree in a bowl. Add the flour, butter, egg to the mixture, and work with a wooden spoon until the dough reaches a homogeneous consistency. Grease a baking dish with oil and pour in the mixture. Level the surface, cover it with slices of mozzarella, scatter small pieces of anchovies and peeled, diced tomatoes here and there. Season with salt and pepper, drizzle with a bit of oil, sprinkle with oregano, and bake in a preheated oven at 220 degrees for about twenty minutes.