5 ¼ ounces cooked ham 2 pounds potatoes 2 tablespoons chopped parsley 1 cup grated Parmigiano Reggiano 4 tablespoons extra virgin olive oil ¼ cup breadcrumbs 2 whole eggs 5 egg yolks 1/3 cup whole milk salt and pepper to taste nutmeg to taste
Boil the potatoes in salted water and allow to cool. Drain and peel while still hot and mash immediately. Add the ham, parsley, Parmigiano, eggs and milk. Season with a pinch of salt and pepper and a pinch of freshly grated nutmeg.
Grease a deep round baking dish (12 inch diameter) and sprinkle with breadcrumbs.
Spread the potato mixture evenly in the baking dish with a spatula. .
Sprinkle with the remaining breadcrumbs. Bake in a preheated 400°F oven.
Remove the “pizza” from the oven when a golden brown crispy crust forms.