Place the flour and yeast in a large bowl, add the olive oil, milk, water and mashed potato and mix with a spoon until it comes together. Season with a generous pinch of salt, then knead on a floured surface for 2“3 minutes or until smooth. If the dough is a bit dry, add a little more milk or water; if it™s too wet, add a little extra flour.
Cover the bowl with a damp tea towel and allow to rise at room temperature for 2 hours or until doubled in size.
Preheat your oven to 200ºC and line a baking tray with baking paper.
Place the dough on the prepared tray and gently stretch with floured hands to a rectangle about 1 cm thick. Top with the tomatoes, dried oregano, salt and a little extra olive oil and bake for 20“25 minutes or until golden and puffed up.