Recipe courtesy of Joyce Goldstein
Pizza di Ricotta Ricotta Pie with Potato Crust
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 266
- Total Fat
- 10
- Saturated Fat
- 5
- Carbohydrates
- 33
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 12
- Cholesterol
- 31
- Sodium
- 349
- Total: 3 hr 45 min
- Prep: 2 hr 30 min
- Cook: 1 hr 15 min
Ingredients
1 3/4 cups ricotta cheese
1 pound boiling or baking potatoes
1 2/3 cups all-purpose flour
1 teaspoon salt
1/2 cup sliced, pitted green olives
Freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh marjoram or summer savory
Directions
- 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