- 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.