1 lb. plain pizza dough
12 oz fingerling potatoes, sliced into 1/2 inch rounds
28 ounce can of whole peeled tomatoes (Cento Italian Peeled with Basil Leaf), broken apart
4 cloves garlic, chopped (2 tsp. minced)
3 Tbsp capers
2 shallots, thinly sliced
1/2 tsp crushed red pepper flakes
1. Remove dough from refrigerator to bring to room temperature. Preheat oven to 475.
2. Bring small pot of water to boil, adding salt. Boil potatoes for 9-11 minutes, until slightly tender when pierced with a fork. Drain thoroughly.
3. While they're boiling, lightly oil a sheet pan. On a clean, dry work surface, use your hands and a rolling pin to stretch and roll out dough to a 1/4 inch thickness. Transfer to sheet pan, rubbing the dough into the pan to coat the bottom in oil. Then drizzle top with olive oil. Bake for 12-14 minutes, or until golden brown. (Watch carefully--may take less time.) Set aside, and slice before serving.
4. In a large high-sided pan or a pot, heat 1 tbsp oil on medium high until hot. Add shallot and garlic, salt and pepper. Cook for 1-2 minutes, stirring frequently. Add capers and red pepper (or save red pepper for garnish if you are serving kids), stirring while cooking for about 45 seconds, until fragrant.
5. Add tomatoes and 1/2 cup of water, season with salt and pepper. Cook, stirring occasionally, 4-5 minutes, until slightly reduced in volume.
6. Add the cod and the cooked potatoes to the stew and cook on medium-high, stirring occasionally, for 5-7 minutes, until slightly thickened and the cod is cooked through. Turn off the heat, season with salt and pepper to taste.
7. Divide among 4 bowls, serving with pizza bianca.
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