PAGASH - POLISH PIZZA

Steps:

• 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 400ºF. 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 sautée sliced onions and garlic to the mashed potatoes for more flavor, if you like.