Directions

• Scrub potatoes with vegetable brush under cold running water. Peel and cut into 1-inch pieces.
• Place in medium saucepan and add cold water to cover. Over high heat, bring to a boil and reduce heat to medium.
• Cover and simmer until potatoes are tender, about 12 to 15 minutes; drain very well. Return potatoes to pan and mash. Let stand a few minutes to cool.
• While potatoes cook, in large bowl combine flour, rosemary, thyme, basil, oregano, and salt; mix well.
• In small bowl, stir together water, yeast, and sugar. Add 2 tablespoons of the oil and let stand until frothy, about 5 minutes.
• Pour yeast mixture into the saucepan with the potatoes and mix until smooth. Pour potato mixture into the flour mixture and stir until mixture comes together to form a soft dough.
• Add a tablespoon or two of additional flour, if needed. Turn out onto lightly floured surface and knead until the dough is smooth and elastic, about 5 to 6 minutes (or mix in mixer with a dough hook).
• Coat a large bowl with cooking spray. Add the dough, turning to coat all sides. Cover with plastic wrap and let rise in a warm place (about 85°) free from drafts until doubled in size.
• Preheat oven to 425°. Coat a 15- x 10-inch pan with cooking spray.
• Turn the dough out into the prepared pan and gently press to fit. Cover with plastic wrap and let rise in warm place for 30 minutes.
• Gently brush top of dough with the remaining 1 tablespoon oil. Top with tomatoes, cut side down, then sprinkle with cheese and coarse salt.
• Bake 20 to 22 minutes or until golden. Remove from the oven and transfer to a wire rack. Let cool at least 10 minutes before cutting. Serve warm or at room temperature.