Risen pizzas with sourdough or Easter pizzas can be sweet or savory.
The one I want to propose to you is a sweet anise pizza that my mother always made for Easter breakfast. It goes well with chocolate from the egg as well as with the savory dishes typical of that breakfast.
The risen anise pizza I love to consume it even plain because it has a good taste that does not need to be accompanied by anything else. It doesn’t have to be used only for Easter breakfast but can be made any day of the year because it’s always a very appreciated snack.
I love following tradition and make these risen pizzas with sourdough, which definitely requires more time to prepare because you need to have a very active sourdough. By active sourdough, I mean it must double in volume in three hours, otherwise, it’s not ready to raise your Easter pizzas.
If you prefer to speed up the rising times and use brewer’s yeast, use 20g of brewer’s yeast instead of sourdough, remembering to increase by 100g of flour and 50g of liquids.
Other suggestions for Easter could be
- Difficulty: Easy
- Cost: Economical
- Rest time: 16 Hours
- Preparation time: 20 Minutes
- Portions: 2 pizzas of 10 pcs
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
- Energy 333.11 (Kcal)
- Carbohydrates 46.67 (g) of which sugars 17.22 (g)
- Proteins 6.82 (g)
- Fat 14.55 (g) of which saturated 2.52 (g)of which unsaturated 11.35 (g)
- Fibers 0.98 (g)
- Sodium 55.13 (mg)
Indicative values for a portion of 90 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
- 6.8 fl oz milk
- 150 g sourdough (very active)
- 150 g sugar
- 1/2 tbsp honey
- 2 eggs
- 350 g all-purpose flour
- 3 eggs
- 150 g sugar
- 375 g all-purpose flour
- 1.7 fl oz milk
- 25 g anise seeds
- 1 cup vegetable oil
Mixing Tools
For the dough, I recommend using a stand mixer with a paddle attachment because it will be a soft dough but needs to be well worked.
- 1 Stand Mixer Howork
- 2 Baking Pans
- 1 Bowl
Preparation
To start the first dough of the Easter pizzas, you need a nice active sourdough that doubles its volume in about 3 hours at refreshment. Half an hour before starting the second dough, soak the anise in the cup of oil, so it will release its aroma better.
Put all the ingredients in the mixer and knead until you get a homogeneous and elastic dough, alternatively, you can also knead by hand in a bowl, the important thing is to get an elastic first dough that you will let rise until doubled, covered with plastic wrap, in a place without temperature changes (the perfect place is the turned-off oven), it will take a minimum of 6/8 hours, so the ideal is to knead before going to bed!!!
Put all the first dough into the mixer with the flour and sugar and start kneading again with the paddle attachment. Gradually add the oil where you soaked the anise, the eggs one at a time, allowing the previous one to absorb. Finally, add the milk and sambuca until the dough is homogeneous and elastic. Divide the dough into two well-greased baking pans (the classic ones for risen pizzas with a base of 6.5/7 inches).
You need to fill the pan halfway because the dough must rise a lot, almost to the edge; it is very important to let it rise in a warm place covered with plastic wrap. Bake at 320°F for about 50 minutes, but always do the toothpick test because it is easy for the inside to remain moist.
Let cool and remove your risen pizzas from the molds.
Notes and Storage
The risen Easter pizzas are excellent freshly baked but keep well for several days sealed in food bags, so you can prepare them in advance if you want to give them as gifts or enrich your tables at Easter and beyond.
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These risen pizzas keep very well if sealed in well-closed food bags, you can prepare them even a week before being consumed and they will still be perfect.
