Fresh mozzarella cheese, meaty plum tomatoes, and dried oregano are the traditional toppings.
This can also be served as a side dish.
- 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
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.
This recipe is from CELEBRATIONS ITALIAN STYLE by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1995.
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