Potato Pizza: Sfincione di Patate
Show: Molto Mario
Episode: Ragusa
Rate This RecipeRead users' reviews (4)
- Recipe categories: Cheese, Ricotta, Vegetables, Potato,
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Average Rating:
Total Reviews: 4
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By scmcris_8282069
davie, FL
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.
By mmondragon7_1673183
Chicago, IL
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!!
By cpalmatier_537828
Dacula, GA
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.
By orsenigo23_3597344
new york, NY
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.