Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Russet potatoes

  2. 1 1/2 cups 355ml Ricotta

  3. 1 cup 237ml Freshly-grated hard provolone

  4. 2 Eggs

  5. 1/2 cup 73g / 2.6oz Finely-chopped Italian parsley Salt - to taste Freshly-ground black pepper - to taste

  6. 2 cups 292g / 10oz Fresh bread crumbs

  7. 1/2 cup 118ml Extra-virgin olive oil - divided into Individual tablespoons

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 degree oven for 6 to 8 minutes. Remove and serve in a pile. This recipe yields 8 servings.


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