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Potato Pizzette

From Italian Cooking and Living, June/July 2004

These pizzette are great topped with sour cream and sprinkled with chopped chives.

2 pounds russet potatoes, scrubbed, peeled and sliced

3/4-inch thick

2 eggs

1/2 cup freshly grated Grana Padano (or substitute

domestic parmesan)

salt and freshly ground pepper


Preheat oven to 350°. Place the potatoes in a large pot, and add enough cold water to cover. Bring to a boil, lower the heat, and simmer until tender but firm, about 8 to 10 minutes. Drain and transfer to a bowl to cool. Add the eggs and cheese, and season with salt and pepper. Using a potato masher or a fork, mash well, and spread onto a buttered baking sheet. Place in the oven, and bake for 12 minutes. Remove from the oven, and allow to cool. Using a round cookie cutter, cut the baked potato dough into small disks. Place the disks on a buttered baking sheet, and bake in the oven for 10 minutes or until golden. Serves 4

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