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Potato Pizza: Sfincione di Patate Recipe

Potato Pizza: Sfincione di Patate

Mario Batali

Recipe courtesy Mario Batali

Show: Molto MarioEpisode: Ragusa

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (4)

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Average Rating:

Total Reviews: 4

Showing 1-4 of 4

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  • on December 10, 2008

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    the potato dough was so soft that it didn't spread very well. Also the dough did not cook all the way through. It was a big dissapointment. I followed directions except that I didn't have a ricer and used a masher to mash the potatoes. It all went in the trash.

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  • on August 14, 2007

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    This is delicious and a great starting point for improvisation, but the dough does need salt. Next time I'm going to try individual sized stuffed potato pizzas with ham, cheese, olives, etc. A little extra olive oil is required too. And please, more Mario. Mondays are just not enough!!

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  • on March 05, 2006

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    I did not have the yeast called for so I tried to determine a conversion to use yeast I had. The conversion did not work right. We had way too much yeast. Even if I did find the proper ratio of yeast I doubt I would try it again.

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  • on January 16, 2006

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    having a good olive oil is critical. I don't have a potato ricer so I put them through a strainer and it worked great.

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