Potato Pizza: Pizza di Patate
Bring 8 quarts of water to a boil. Cook the potatoes in the boiling water until they are easily pierced with a paring knife, about 25 minutes. Drain the potatoes and, while they are still warm, peel them and pass them through a food mill.
Add the ricotta, the provolone, the eggs and parsley and season with salt and plenty of black pepper. 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. Set aside until all are finished.
In an 8-inch, non-stick pan, heat 1 tablespoon oil until smoking. Place one pizza at a time into the pan and cook about 4 minutes per side, until each side is dark golden brown. Place the cooked pizza on a tray lined with paper towels to drain until all are done. 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. Remove and serve in a pile.
Recipe copyright 2000, Mario Batali. All Rights Reserved.
Recipe courtesy of Emeril Lagasse