PIZZA DI RICOTTA RICOTTA PIE WITH POTATO CRUST
Steps:
- Spoon the ricotta cheese into a sieve placed over a bowl and refrigerate for 2 hours to drain off the liquid.
- Meanwhile, if cooking the potatoes on the stove top, peel them and place in a saucepan with salted water to cover generously. Bring to a boil and boil until tender, about 30 minutes. Drain well and pass through a ricer or food mill placed over a bowl, or simply mash. Alternatively, place the baking potatoes in an oven preheated to 400 degrees and bake until very soft, about 1 hour. Cut in half and scoop out the potato flesh, passing it through a ricer or food mill or mashing it. While still warm, add the 1 2/3 cups flour and the salt to the potatoes and knead them in to make a firm, smooth dough, adding more flour as needed to achieve the correct consistency.
- Preheat an oven to 375 degrees. Lightly oil a 10-inch pie plate.
- On a lightly floured work surface, roll out the dough into an 11-inch round, about 1/4-inch thick.
- Carefully press it into the prepared pie plate. Turn under the edges and press on to the plate rim.
- (Alternatively, roll out, place on an oiled baking sheet, and fold up the edges like a pizza crust.) Spread the ricotta over the crust, then distribute the olives evenly over the ricotta. Sprinkle with the pepper, Parmesan cheese, and chopped marjoram or savory.
- Bake until golden, 30 to 45 minutes. Remove from the oven and place on a rack to cool slightly. Serve warm, cut into wedges
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Shawaiz Mughal
[email protected]This pizza di ricotta was just okay. The crust was a bit too thick for my taste, and the ricotta filling was a bit too runny. I think I would have liked it better if the crust was thinner and the ricotta filling was thicker.
Ryan Lacourse
[email protected]I'm not sure what went wrong with my pizza di ricotta, but it turned out terrible. The crust was burnt, and the ricotta filling was curdled. I think I might have used the wrong kind of ricotta cheese. I'll definitely be trying this recipe again with
Tammy Clouse
[email protected]This pizza di ricotta was a bit of a disappointment. The crust was soggy, and the ricotta filling was bland. I think I might have used too much ricotta, because it was very heavy. I'll try it again with less ricotta next time.
Megan Garnett
[email protected]I'm not a big fan of ricotta cheese, but I thought I'd give this pizza di ricotta a try. I was pleasantly surprised! The potato crust was crispy and flavorful, and the ricotta filling was light and fluffy. I would definitely make this again, even for
Michael Nartey
[email protected]This pizza di ricotta was delicious! The crust was crispy and flavorful, and the ricotta filling was creamy and cheesy. I loved the combination of flavors and textures. I would definitely make this again.
Yanmarcos Cordero
[email protected]I thought this pizza di ricotta was just okay. The crust was a bit too thick for my taste, and the ricotta filling was a bit too runny. I think I would have liked it better if the crust was thinner and the ricotta filling was thicker.
Olawale Damilola
[email protected]This pizza di ricotta was okay. The crust was crispy, but the ricotta filling was a bit bland. I think I would have liked it better if I had added some herbs or spices to the filling. I might also try using a different type of cheese next time.
Jacob Ross
[email protected]I'm not sure what went wrong with my pizza di ricotta, but it turned out terrible. The crust was burnt, and the ricotta filling was curdled. I think I might have used the wrong kind of ricotta cheese. I'll definitely be trying this recipe again with
moyosola Adeyemo
[email protected]This pizza di ricotta was a bit of a disappointment. The potato crust was soggy, and the ricotta filling was bland. I think I might have used too much ricotta, because it was very heavy. I'll try it again with less ricotta next time.
Mehraam Ali
[email protected]I made this pizza di ricotta for a party, and it was a huge hit! Everyone loved the unique flavor and texture. I used a gluten-free pizza crust, and it turned out great. I would definitely recommend this recipe to anyone looking for a delicious and e
Indian Takeaway
[email protected]I've made this pizza di ricotta several times now, and it's always a crowd-pleaser. The combination of the crispy potato crust and the creamy ricotta filling is irresistible. I usually add some chopped spinach or artichoke hearts to the filling, and
george kashimbaya
[email protected]This was my first time making pizza di ricotta, and it turned out great! The instructions were easy to follow, and the dish was ready in no time. I used a pre-made pizza crust, which made it even easier. I will definitely be making this again.
Vincent Cochran jr.
[email protected]I'm not a big fan of ricotta cheese, but I thought I'd give this recipe a try. I was pleasantly surprised! The potato crust was delicious, and the ricotta filling was light and fluffy. I would definitely make this again, even for guests who aren't bi
James Tullis
[email protected]This pizza di ricotta was a hit with my family! The potato crust was crispy and flavorful, and the ricotta filling was creamy and cheesy. I added some extra herbs and spices to the filling, and it turned out perfectly. I will definitely be making thi