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1
Spoon the ricotta cheese into a sieve placed over a bowl and refrigerate for 2 hours to drain off the liquid.
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2
Meanwhile, if cooking the potatoes on the stove top, peel them and place in a saucepan with salted water to cover generously.
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3
Bring to a boil and boil until tender, about 30 minutes.
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4
Drain well and pass through a ricer or food mill placed over a bowl, or simply mash.
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5
Alternatively, place the baking potatoes in an oven preheated to 400 degrees and bake until very soft, about 1 hour.
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6
Cut in half and scoop out the potato flesh, passing it through a ricer or food mill or mashing it.
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7
While still warm, add the 1 2/3 cups flour and the salt to the potatoes and knead them in to make a firm, smooth dough, adding more flour as needed to achieve the correct consistency.
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8
Preheat an oven to 375 degrees.
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9
Lightly oil a 10-inch pie plate.
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10
On a lightly floured work surface, roll out the dough into an 11-inch round, about 1/4-inch thick.
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11
Carefully press it into the prepared pie plate.
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12
Turn under the edges and press on to the plate rim.
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13
(Alternatively, roll out, place on an oiled baking sheet, and fold up the edges like a pizza crust.)
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14
Spread the ricotta over the crust, then distribute the olives evenly over the ricotta.
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15
Sprinkle with the pepper, Parmesan cheese, and chopped marjoram or savory.
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16
Bake until golden, 30 to 45 minutes.
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17
Remove from the oven and place on a rack to cool slightly.
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18
Serve warm, cut into wedges
