Grate the raw potato into a bowl and mix it with the flour, salt, and sugar.

Add the water and mix vigorously.

Add the yeast and continue mixing vigorously. The dough will be quite wet and sticky.

Let the dough rise for 2-3 hours.

With oiled hands, spread the dough onto a baking sheet and top with sliced cherry tomatoes, salt, oregano, and a drizzle of olive oil.

Bake at 430°F (220°C) for the first 10 minutes on the lower rack, then for another 15 minutes in the middle of the oven at 390°F (200°C).