Potato Pizza: Sfincione di Patate

Name: Potato Pizza: Sfincione di Patate
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 7 grams package dry active yeast, bloomed in 3/4 cup warm water (115 degrees F); 4 servings Coarse sea salt, for the paddle; 313 grams all-purpose flour, plus more for dusting; 246 grams fresh ricotta cheese, drained; 1 Tbsp extra-virgin olive oil; 454 grams russet potatoes (about; 227 grams salami, sliced thinly; 4 servings Salt and freshly ground black pepper

Potato Pizza: Sfincione di Patate might be a good recipe to expand your main course collection. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 749 calories, 31g of protein, and 32g of fat each. A mixture of salt and pepper, salami, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a reasonably priced recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes approximately 2 hours and 45 minutes. Potato Pizza: Pizza di Patate, Potato Pizza: Pizza di Patate, and Pizza Sfincione are very similar to this recipe.

Instructions

In large pot, cover the potatoes with cold water.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

Add 1 tablespoon salt. Bring the water to a boil over high heat and cook the potatoes at a boil until they are tender, about 10 to 12 minutes.

Ingredients you will need

Potato

Water

Salt

Drain well and let the potatoes cool slightly. When the potatoes are cool enough to handle, peel them and pass them through a potato ricer into a large puree in a large bowl. Dissolve the yeast in warm water according to the package directions.

Ingredients you will need

Potato

Water

Yeast

Equipment you will use

Potato Ricer

Bowl

Add the flour and yeast to the bowl with the potatoes.

Ingredients you will need

Potato

All Purpose Flour

Yeast

Equipment you will use

Bowl

Mix with hands to combine well.

Turn out onto a lightly floured work surface and continue kneading until you achieve a smooth dough (adding more flour if necessary). Once the dough is well kneaded and smooth, place it in a large bowl, and cover with a damp kitchen towel.

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Kitchen Towels

Bowl

Place the bowl in a warm spot and let proof until doubled in size (1 to 2 hours).

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Bowl

Preheat oven and baking tile to 475 degrees F.

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Oven

After the dough has rested, use a sharp knife to cut the dough into 2 pieces, 1 slightly larger than the other. Flour the work surface and using a lightly floured rolling pin, roll out (alternatively you can pat the dough with your hands) into 2 rounds about 12-inches in diameter, again 1 slightly larger than the other. Coat the paddle with the sea salt.

Ingredients you will need

Sea Salt

Dough

All Purpose Flour

Roll

Equipment you will use

Rolling Pin

Knife

Place the larger dough round on the paddle spread with coarse sea salt.

Ingredients you will need

Coarse Sea Salt

Spread

Dough

Combine ricotta and oil in a small bowl. Using 2/3 of the ricotta, smear a layer of ricotta onto dough. Top with a layer of salami. Cover the pizza with the second portion of dough, using your finger to crimp seal the edges shut.

Ingredients you will need

Ricotta Cheese

Salami

Dough

Cooking Oil

Equipment you will use

Bowl

Spread the remaining ricotta over the top of the second dough layer and score top. Season, to taste, with salt and pepper.

Ingredients you will need

Salt And Pepper

Ricotta Cheese

Spread

Dough

Bake until golden brown, about 25 minutes.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

7grams

package dry active yeast, bloomed in 3/4 cup warm water (115 degrees F)4servings

Coarse sea salt, for the paddle 313grams

all-purpose flour, plus more for dusting 246grams

fresh ricotta cheese, drained 1Tbsp

extra-virgin olive oil 454grams

russet potatoes (about 227grams

salami, sliced thinly 4servings

Salt and freshly ground black pepper

Recommended wine: Sangiovese, Shiraz, Barbera Wine

Pizzan on the menu? Try pairing with Sangiovese, Shiraz, and Barbera Wine. The best wine for pizza depends on the toppings! Red sauce pizza will call for a red wine with some acidity, such as a barberan or sangiovese. Add pepperoni or sausage and you can go bolder with a syrah. The Ca' del Bosco Franciacorta Cuvee Prestige Edizione 45 with a 4.9 out of 5 star rating seems like a good match. It costs about 47 dollars per bottle.