RECIPES & ARCHIVES

1 package dry yeast

3/4 cup lukewarm water

2 small cooked, mashed red potatoes

3 to 3 1/2 cups flour

1 teaspoon salt

Olive oil (for the bowl)

For the topping:

1 large red bell pepper

2 teaspoons olive oil

1 1/2 teaspoons balsamic vinegar

Salt and freshly ground black pepper, to taste

4 tablespoons butter

1 red onion, thinly sliced

3 leeks, white part only, sliced into 1/4-inch rounds, rinsed well

3 shallots, finely chopped

3-inch branch fresh rosemary

3-inch branch fresh thyme

1/4 pound low-fat ricotta cheese

1/8 pound thick-slice ham, finely chopped

2 scallions, finely chopped

2 teaspoons capers

For the dough: In small bowl sprinkle yeast over water and let it sit for 5 minutes. Add the potatoes and salt. Stir in 2 cups of the flour, then gradually add the remaining flour a few spoonfuls at a time until the dough forms a ball.

Turn the dough out onto a floured surface and knead it, adding more flour if necessary to prevent sticking. When the dough is smooth and elastic, transfer it to an oiled bowl, turn it over to coat all sides, then cover with plastic wrap.

Leave it in a warm place to rise for 1 hour or until doubled in bulk.

For the topping: Lightly grease a 14-inch round pizza pan.

Roast the pepper under the broiler until it is evenly charred. Put the pepper in a paper bag, seal tightly and allow to sit 10 minutes so the skin loosens; then scrape off the skin and remove the seeds and stem. Cut into narrow strips and season with 1 teaspoon of the oil, the vinegar, salt and black pepper. Set it aside.

In a large heavy skillet melt the butter. Add the onion, leeks, shallots, rosemary branch and sprig of thyme. Sprinkle with salt, cover and cook 20 minutes. Turn up the heat, add the wine, and cook, uncovered, stirring occasionally, for 15 minutes or until all liquid is absorbed and leeks are lightly golden.

Remove the rosemary and thyme branches from the onions and add black pepper to taste. Set the onions aside.

Set the oven at 450 degrees. Punch down the dough and roll or stretch it on a lightly floured board to fit inside the pan.

Transfer to the pan, brush lightly with the remaining oil and spread the ricotta evenly over surface, leaving a 1/2-inch border all around the dough.

Spread the onion mixture on the ricotta, top with the ham and roasted pepper strips and transfer to the oven.

Bake for 20 minutes, or until the edges and bottom are golden brown. Sprinkle with scallions, capers and more black pepper. Cut into small squares and serve at once. Serves four.