Potato Pizza recipe from Recipes from an Italian Summer cookbook
THE RECIPE. Confession time again: we wanted to try this potato pizza because we really couldn’t see how it would work out well. We love pizza, and we love potatoes, but a mashed-potato-crust pizza? We also don’t like whole anchovies and admit here that we substituted an excellent-grade pepperoni.
THE RESULT. We were surprised. We loved it. Now, don’t expect a pick-up-with-your-hands crispy crust. Think along the lines of a moist, deep-dish, eat-with-a-fork crust, and you’ll get the idea. Plus, rather than serving simply to transport the toppings, this crust brings a new flavor to the mouth. This is two comfort foods rolled into one, need we say more?
Potato Pizza (Pizza di patate)
Yield: Serves 4
Prep Time: 25 mins
Cook Time: 40-50 mins
- 2 tablespoons olive oil, plus extra for brushing
- 1 pound 2 ounces potatoes, unpeeled
- Generous ¾ cup all-purpose flour
- 2 tablespoons butter
- 1 egg
- 5 ounces mozzarella cheese, sliced
- 5 canned anchovy fillets, drained and chopped
- 3 tomatoes, peeled and diced
- Pinch of dried oregano
- Salt and pepper
Preheat the oven to 425°F and brush a roasting pan with oil. Put the potatoes in a large pan with salted water to cover. Bring to a boil and cook, covered, for 20-30 minutes, until tender, then drain, let cool slightly, and peel. Press the warm potatoes through a potato ricer into a bowl, add the flour, butter, and egg, and mix well until thoroughly combined. Spoon the potato mixture into the roasting pan and smooth the surface. Cover with the mozzarella slices and sprinkle with the anchovies and tomatoes. Season with salt and pepper, drizzle with oil, and sprinkle with the oregano. Bake for about 20 minutes, until golden and the cheese is bubbling. Serve immediately.
© 2010 Phaidon Press
From Recipes from an Italian Summer, by the editors of Phaidon Press