Easter Cheese Pizza also known as cheese cake is a leavened pizza, typically part of the Easter breakfast consisting of Parmesan and Pecorino. It can be enjoyed on its own or accompanied by cured meats and vegetables.
Cheese pizza is very simple to prepare and requires only one rise. The dough for this pizza is special because it involves not only the yeast but also a part of already leavened dough that you can prepare in advance or buy at any bakery. Personally, I often use sourdough instead of the leavened dough and the result was fantastic. A strong and elastic dough that rose in less than two hours, more than doubling its volume.
The cheese pizza originates from Umbria and resembles a seasoned bread with which to accompany the classic cured meats consumed during Easter breakfast, which is why it is also called a cake because it holds a special place on festive tables. Each region has its seasoned bread for the occasion, such as the tortano for Campania.
This pizza is also ideal for outings as it can be easily consumed while standing and can be prepared a few days in advance, keeping it well sealed in the typical food bags.
I also remind you of other recipes that can be prepared to enrich your tables during the Easter holidays.
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 25 Minutes
- Portions: 2 pizzas of 1.65 lbs
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, All Seasons
- Energy 317.54 (Kcal)
- Carbohydrates 29.93 (g) of which sugars 0.96 (g)
- Proteins 12.36 (g)
- Fat 17.06 (g) of which saturated 5.55 (g)of which unsaturated 9.87 (g)
- Fibers 1.16 (g)
- Sodium 755.23 (mg)
Indicative values for a portion of 94 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.8 oz sourdough (or leavened dough)
- 17.6 oz all-purpose flour (or flour w260)
- 1/3 cup water
- 0.5 oz fresh yeast
- 1 tsp sugar
- 5 eggs
- to taste salt
- to taste pepper
- 2/3 cup vegetable oil
- 2/3 cup Parmesan cheese (grated)
- 2/3 cup Pecorino cheese (grated)
Tools
To knead the cheese pizza, I always recommend using a stand mixer but you can also do it by hand.
For baking, you’ll need the classic 1.65 lbs or 2.2 lbs pizza pans.
- 1 Stand Mixer
- 2 Aluminum Pans
Preparation
The preparation of these pizzas is really simple, the important thing is to always try to get a nice cohesive dough, add the liquid ingredients slowly and let them absorb before adding the next.
Place the flour and the leavened dough or sourdough in the bowl of the stand mixer where you have attached the dough hook for stiff doughs. Start mixing at low speed. While the mixer is running, heat the water in the microwave for a few seconds. It should just be warm like 96/98°F, just feel it with your finger like when preparing a bath 😂 no need for a kitchen thermometer. Dissolve the yeast in the water along with the sugar and when they are well dissolved, add them to the flour, still mixing.
Now add one egg at a time, always waiting for it to be well absorbed by the dough before adding the next. After the eggs, gradually stream in the oil. Continue by adding all the cheeses in several batches and finally adjust with salt and add the pepper.
Be careful when adding salt, taste a small piece of dough because it will already be quite savory.
When the dough is ready, place it in a container covered with plastic wrap or directly on a work surface, always covered with a cloth, and let it rest for about 30 minutes. During this rest, give it at least a couple of folds. Just flatten the dough a little with your hands and fold it over itself.
After this resting time, divide the dough in half and roll it on itself with your hands to form two balls that you will let rise in the previously well-oiled aluminum pans.
Cover the pans with a plastic sheet if you have one or with plastic wrap.
Let the pizzas rise for at least an hour and a half, or until they reach the edge of the pans, the dough should more than double. You will see that at a temperature of about 68°F, it will take at most two hours.
When risen, bake in a preheated oven at 356°F for about 40 minutes. If you see the top darkening too much, cover them with aluminum during baking. Before taking them out of the oven, always do the toothpick test; it should come out dry. Each oven has its own cooking time, so you might need 5 more or less minutes. Always check that the surface is golden and the inside is dry.
You can enjoy the cheese pizzas freshly baked and they will be incredibly soft inside, but remember they are also delicious in the following days, as long as you keep them sealed in food-grade plastic bags.
NOTES
The cheese pizzas can be another lovely gift idea for your loved ones, who will surely think of you fondly when tasting them. Remember to always seal them in food bags first to prevent them from drying out too much.
If you liked the recipe or have questions, don’t hesitate to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Questions and Answers)
Can Pecorino be substituted?
You can replace it with another cheese but make sure it is also quite flavorful, such as provolone.
