Potato Pizza: Pizza di Patate

1. 1

   Bring 8 quarts of water to a boil.

2. 2

   Cook the potatoes in the boiling water until they are easily pierced with a paring knife, about 25 minutes.

3. 3

   Drain the potatoes and, while they are still warm, peel them and pass them through a food mill.

4. 4

   Add the ricotta, the provolone, the eggs and parsley and season with salt and plenty of black pepper.

5. 5

   Form 6-inch pizza with wet hands, about 1/2-inch thick, and press each side of each pizza into a plate filled with the bread crumbs.

6. 6

   Set aside until all are finished.

7. 7

   In an 8-inch, non-stick pan, heat 1 tablespoon oil until smoking.

8. 8

   Place one pizza at a time into the pan and cook about 4 minutes per side, until each side is dark golden brown.

9. 9

   Place the cooked pizza on a tray lined with paper towels to drain until all are done.

10. 10

    To serve, place the pizza on a rack on a cookie sheet and into a preheated 450 F degree oven for 6 to 8 minutes.

11. 11

    Remove and serve in a pile.

* Per serving · 4 servings · Values may vary.

No additional tips available.