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Potato Pizza - {Pizza Di Patate}


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  • 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) diced
  • 2 plum tomatoes thinly sliced
  • 1 tablespoon olive oil


Servings 1


Step 1

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 degrees. Generously butter a 9 1/2- 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.

This recipe yields ?? servings.

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