The sweet Easter pizza or Roman ‘pizza ricresciuta’ is a traditional leavened product typical of the Easter breakfast in central Italy. In Rome, the Easter morning breakfast is very rich, with the table set with both savory and sweet foods, including hard-boiled eggs, corallina (a typical Roman salami), the pastiera and the colomba cake, chocolate Easter eggs, cheese pizza, sweet Easter pizza, and the ‘torta pasqualina’, in short, we do not miss anything.
The sweet Easter pizza, is a rustic recipe, simple and made with basic ingredients like flour, eggs, extra virgin olive oil, milk, yeast, and characteristic aromas such as anise, cinnamon, and lemon and orange zest. A Roman sweet pizza so soft inside and darker and compact outside, very fragrant and with a strong and unique taste that you are sure to remember forever. Once baked, it must be allowed to cool well and can be stored for up to 3 days in a food-safe plastic bag.
Let’s discover this wonderful recipe together.
Susy.
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- Difficulty: Medium
- Cost: Very economical
- Rest time: 12 Hours
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter
- Energy 380.97 (Kcal)
- Carbohydrates 65.38 (g) of which sugars 22.77 (g)
- Proteins 11.56 (g)
- Fat 8.57 (g) of which saturated 1.72 (g)of which unsaturated 1.06 (g)
- Fibers 2.19 (g)
- Sodium 18.11 (mg)
Indicative values for a portion of 120 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 for the sweet Easter pizza
- 4 cups Manitoba flour (+ 3 tbsp for the pastry board)
- 3/4 cup granulated sugar
- 1/2 cup whole milk (warm)
- 2 eggs (medium size with yellow yolk)
- 3 1/2 tbsp extra virgin olive oil
- 1/2 oz fresh brewer's yeast
- 1 tbsp anise seeds (heaping)
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 orange zest (grated)
- 1 lemon zest (grated)
You will need
- Bowls
- Pan
Preparing the sweet Easter pizza
In a small bowl, pour the warm milk, a teaspoon of sugar taken from the total amount, and the brewer’s yeast, stir with a teaspoon, and set aside. In a bowl, break the eggs, beat them lightly with a fork and add the oil, sugar, and aromas, mix well to blend them. Put the flour in a large bowl, make a well with your fist, and pour in the egg mixture and the yeast dissolved in the milk, start mixing with a hand whisk and then turn it all onto the pastry board to knead by hand.
Place the obtained dough in the bowl covered with plastic wrap and let it rise for 3 hours. After the first rise, work the dough by hand and put it in a greased and floured mold to rise overnight covered with a cloth closed in the turned-off oven.
After the last rise, the dough will have doubled, so all that’s left to do is to bake it in a ventilated oven at 350°F for about 1 hour, placing a small bowl of water inside to create a bit of humidity, essential to make the pizza soft inside and the crust less dry.
Our sweet Easter pizza is baked, let it cool well, then remove it from the mold. Its aroma has filled the house, and I can’t wait to cut the first slice and taste this wonder.
Happy Easter to all of you❣️
