Pizza with cheese or crescia is a savory cheese cake typically made during the Easter period in the Umbrian and Marche regions. As with all dishes, everyone has their own version, but cheese is always the star. Since I first made it, it has become a staple on my Easter breakfast table every year, alongside corallina salami and boiled eggs. Even today, on my table with cold cuts, you will find cheese pizza or crescia. I never let a year go by without making it, and it’s also perfect for any good occasion, even for a simple aperitif.
- Difficulty: Medium
- Cost: Moderate
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, Easter Monday
- Energy 578.57 (Kcal)
- Carbohydrates 54.26 (g) of which sugars 3.25 (g)
- Proteins 27.02 (g)
- Fat 28.36 (g) of which saturated 11.34 (g)of which unsaturated 3.56 (g)
- Fibers 2.44 (g)
- Sodium 1,835.26 (mg)
Indicative values for a portion of 160 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
- 4 3/4 cups Manitoba flour
- 0.88 oz fresh brewer's yeast
- 1 tsp sugar
- 1 cup milk
- 3 eggs
- 6 tbsps extra virgin olive oil
- 1 1/4 cups grated Parmesan
- 3/4 cup Pecorino Romano
- 1 tsp salt
- 1 tsp black pepper
- 3/4 cup Pecorino Sardo
Tools
- Pastry Board
- Whisk
- 2 Bowls
- 3 Containers (in silicone) or parchment paper
Preparation
First, I prepare the pre-dough with milk, sugar, and two tablespoons of flour. (Taken from the total amount of ingredients.) I let it rest while I start preparing.
I start blending the two ingredients together.
I add the extra virgin olive oil.
While whisking, I add the salt and pepper.
Meanwhile, the pre-dough has doubled, and I pour it into the bowl with the other ingredients.
At this point, I add the Parmesan with the pecorino.
I don’t add all the flour at once but gradually until the dough is soft and easy to work with.
I place it on the pastry board and incorporate the cheese cut into small cubes. I let it rise in a bowl for 2 hours.
I divide the dough into three parts and place it in 3 parchment paper containers, each weighing 500 grams. I let it rest for another hour.
In the oven at 356°F for 45 minutes.
See how easy it is to make cheese pizza or crescia?
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