Potato Pizza: Pizza di Patate

• 4 pounds baking potatoes, like russets
• 1 1/2 cups ricotta
• 1 cup hard provolone, freshly grated
• 2 eggs
• 2 bunches Italian parsley, finely chopped to yield 1/2 cup
• Salt and pepper
• 2 cups fresh bread crumbs
• 1/2 cup extra-virgin olive oil, divided into tablespoons

1. Bring 8 quarts of water to a boil.
2. Cook the potatoes in the boiling water until they are easily pierced with a paring knife, about 25 minutes.
3. Drain the potatoes and, while they are still warm, peel them and pass them through a food mill.
4. Add the ricotta, the provolone, the eggs and parsley and season with salt and plenty of black pepper.
5. 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.
6. Set aside until all are finished.
7. In an 8-inch, non-stick pan, heat 1 tablespoon oil until smoking.
8. Place one pizza at a time into the pan and cook about 4 minutes per side, until each side is dark golden brown.
9. Place the cooked pizza on a tray lined with paper towels to drain until all are done.
10. To serve, place the pizza on a rack on a cookie sheet and into a preheated 450 F degree oven for 6 to 8 minutes.
11. Remove and serve in a pile.

baking potatoes, ricotta, hard provolone, eggs, italian parsley, salt, bread crumbs, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/mario-batali/potato-pizza-pizza-di-patate-recipe.html (may not work)