Spoon the ricotta cheese into a sieve placed over a bowl and refrigerate for 2 hours to drain off the liquid.
Meanwhile, if cooking the potatoes on the stove top, peel them and place in a saucepan with salted water to cover generously. Bring to a boil and boil until tender, about 30 minutes. Drain well and pass through a ricer or food mill placed over a bowl, or simply mash. Alternatively, place the baking potatoes in an oven preheated to 400 degrees and bake until very soft, about 1 hour. Cut in half and scoop out the potato flesh, passing it through a ricer or food mill or mashing it. While still warm, add the 1 2/3 cups flour and the salt to the potatoes and knead them in to make a firm, smooth dough, adding more flour as needed to achieve the correct consistency.
Preheat an oven to 375 degrees. Lightly oil a 10-inch pie plate.
On a lightly floured work surface, roll out the dough into an 11-inch round, about 1/4-inch thick.
Carefully press it into the prepared pie plate. Turn under the edges and press on to the plate rim.
(Alternatively, roll out, place on an oiled baking sheet, and fold up the edges like a pizza crust.) Spread the ricotta over the crust, then distribute the olives evenly over the ricotta. Sprinkle with the pepper, Parmesan cheese, and chopped marjoram or savory.
Bake until golden, 30 to 45 minutes. Remove from the oven and place on a rack to cool slightly. Serve warm, cut into wedges
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