Pizza di patate e prosciutto. From Bari. This is a more complicated version of the traditional potato “pizza”. They call it a pizza here, but that name is quite confusing as it does not contain any bread or flour. To confuse matters further it is also known as Torta di patate or Gateau di patate in various regions. It is basically a potato pie filled with ham and spinach. The ham can easily be left out to make it vegetarian (if you are careful about what cheese you use of course). It can be eaten warm or cold and will keep in the fridge for 3 or 4 days. It also freezes well. Serves about 8 as a main course.
Potato pizza ingredients
1.2 kg floury potatoes.
250g scamorza, provola or mozzarella, grated or thinly sliced.
Cook the potatoes in their skins in lightly salted water. Drain and peel when cool enough to handle.
Potato pizza cooking potatoes
Mash the potatoes and mix with the egg yolks and parmesan.
Potato pizza mixed with cheese
Fry the whole garlic clove for a few minutes in a little olive oil. Remove and add the spinach. There should be enough water clinging to the leaves after washing. Add a little salt and couple of grates of nutmeg. Cook over a medium heat until the spinach has completely wilted. Leave to cool and squeeze out as much water as possible.
Potato pizza cooking spinach
Grease a 24cm cake tin and dust with bread crumbs. Use 2/3 of the potato to make the base of the pizza. Build up the sides a little to contain the filling. Add the spinach.
Potato pizza with spinach
Add the ham
Potato pizza with ham
Cover with the cheese
Potato pizza with cheese
Close the pizza with the remaining 1/3 of the potato. Cover the top with bread crumbs and dot liberally with knobs of butter.
Potato pizza ready for the oven
Bake in an oven preheated to 200°c for 50 minutes.
Pizza di cipolle. From Bari. This is another “pizza” that is in fact a pie or calzone. This can be made with “long onions” which I have never seen outside Italy, but this recipe uses white onions which are easy to find. Indeed if you can’t find then I’m sure you would get good results with other types of onion. There are versions without the olives and/or anchovies so feel free to leave them out if you prefer. The dough is made without yeast so it is very quick. Serves 6 to 8.
Pizza mozzarella e ricotta. From Puglia. This was cooked for me last week by the mother of a student. Hers of course was better, but mine wasn’t bad either 🙂 It is called a pizza here, but it is actually a type of pie or calzone. Serves 6
Update: Mrs C Looked at the recipe and said it is slightly different than the one she uses. She adds 100 g of salami or 100g of mixed mortadella and ham cut into small cubes. She uses nutmeg instead of pepper and gives the dough 1 hour to rise. Finally, she doesn’t drizzle olive oil on the top. Many thanks.
Ricotta pizza ingredients
Pastry for stuffed pizzas
500 g 00 flour
1/2 cube of fresh yeast (or 1 packet of dried)
50 cc olive oil
200 ml milk
1 tsp salt
Dissolve the yeast in the tepid milk
Mix together the flour, olive oil, salt and enough of the milk to form a smooth dough.
Knead for about 10 minutes.
The dough doesn’t require much rising. Just leave it to rest for half an hour.