Here is my Grandma’s Italian Potato Pizza. Fresh mozzarella cheese, meaty plum tomatoes, and dried oregano are the traditional toppings.
This can also be served as a side dish.
SERVINGS: Serves 8
INGREDIENTS:
- 2 pounds white or all-purpose potatoes, unpeeled
- 4 tablespoons butter, softened
- 1/3 cup freshly grated Parmigiano-Reggiano cheese
- Fine sea salt to taste
- 5 ounces fresh mozzarella (fior di latte) (1 large ball), diced
- 2 plum tomatoes, thinly sliced
- 1 tablespoon extra virgin olive oil
METHOD:
- Place the potatoes in a pot, cover with water, and cook until tender, about 15 minutes. Drain.
- When cool enough to handle, peel and place in a bowl.
- Add the butter and mash the potatoes.
- Stir in the Parmigiano-Reggiano cheese, and salt. Set aside.
- Preheat the oven to 350°F.
- Generously butter a 9 ½ by 2-inch round baking dish.
- Spread the potato mixture evenly in the dish.
- Arrange the top with the mozzarella cheese, then the tomato slices.
- Sprinkle the oregano over the top and drizzle with the olive oil.
- Bake until the cheese is melted and the tomatoes have softened, about 35 minutes.
- Preheat the broiler.
- Place the pizza under the broiler for about 7 minutes, or until the top is nicely browned.
- Let stand for 5 minutes, then serve directly from the dish.
Source: https://www.ciaoitalia.com/seasons/8/809/potato-pizza
This recipe is from CELEBRATIONS ITALIAN STYLE by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1995.
BUON MANGIATA!
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