Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 1 hour 35 minutes
Ease of preparation: intermediate

8 quarts water
4 pounds baking potatoes, like russets
1 1/2 cups ricotta
1 cup hard provolone, freshly grated
2 eggs
2 bunches Italian parsley, leaves finely chopped to yield 1/2 cup
Salt and pepper
2 cups fresh bread crumbs
1/2 cup extra-virgin olive oil, divided into tablespoons

Bring 8 quarts of water to a boil. Cook the potatoes in the boiling water until they are easily pierced with a paring knife, about 25 minutes. Drain the potatoes and, while they are still warm, peel them and pass them through a food mill.

Add the ricotta, provolone, eggs, and parsley and season with salt and plenty of black pepper.

Form 8 (6-inch) pizzas with wet hands, about 1/2-inch thick, and press each side of each pizza into a plate filled with the bread crumbs. Set aside until all are finished.

In an 8-inch, nonstick pan, heat 1 tablespoon oil until smoking. Place 1 pizza at a time into the pan and cook about 4 minutes per side, until each side is dark golden brown. Place the cooked pizza on a tray lined with paper towels to drain until all are done. To serve, place the pizza on a rack on a cookie sheet and into a preheated 450 degree F oven for 6 to 8 minutes. Remove and serve in a pile.