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Place the flour and yeast in a large bowl and stir to combine.
Add the olive oil, milk, water and mashed potato and mix with a spoon until the dough comes together.
Season with a generous pinch of salt, then turn out onto a lightly floured surface and knead for 2–3 minutes or until smooth.
If the dough is a bit dry, add a little more milk or water if needed; if it’s too wet, add a little extra flour.
Place in a lightly oiled bowl, cover the bowl with a damp tea towel and allow to rise at room temperature for 2 hours or until doubled in size.
Preheat the oven to 200°C and line a baking tray with baking paper.
Using lightly oiled hands, place the dough on the prepared tray and gently stretch into a rectangle about 1-cm thick.
Use your fingers to create small divets all over the dough to catch the juices.
Top with halved or whole cherry tomatoes, dried oregano, salt and a little extra olive oil and bake for 20–25 minutes or until golden and puffed.