Potato Pizza: Pizza di Patate

Total Time:
58 min
40 min
18 min

8 servings

  • 4 pounds baking potatoes, like russets
  • 1 1/2 cups ricotta
  • 1 cup hard provolone, freshly grated
  • 2 eggs
  • 2 bunches Italian parsley, finely chopped to yield 1/2 cup
  • Salt and pepper
  • 2 cups fresh bread crumbs
  • 1/2 cup extra-virgin olive oil, divided into tablespoons
  • 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.

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    Recipe courtesy of Sunny Anderson