Roman Easter Sweet Pizza, a not too sweet dessert, very soft because it is leavened for a long time, typical of Roman Easter breakfast. It resembles a pizza much more because holes form inside, preventing it from being compact. It is usually consumed instead of the dove cake, a Lombard tradition, along with boiled eggs and corallina salami. According to family traditions, different aromas are then added to the basic recipe, such as cinnamon, a shot of anise liqueur, or, in my case, an orange glaze. The process is not difficult, but it requires a lot of time because the rising hours are many. In the end, however, it is really worth getting your hands in the dough, because the pizza is really delicious.
I leave you links to other sweet recipes to prepare for Easter:
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours 30 Minutes
- Preparation time: 1 Hour
- Portions: 6/8 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 2 cups type 2 flour
- 0.5 tbsp yeast
- 3 eggs
- 0.3 cups whole cane sugar
- 1.75 oz candied fruits
- Half lemon zest
- 3.5 tbsp butter
- Half shot glass anise liqueur (optional)
Tools
- 1 Mold conical for panettone 7 inches
- 2 Small bowls
- 1 Bowl
- 1 Hand whisk
Preparation
We start our preparation by dissolving the yeast in two tablespoons of warm water. We also add four tablespoons of flour taken from the initial dose and mix well. Cover the small bowl and let it rise for thirty minutes.
Break the eggs into a large bowl, add a pinch of salt, and beat with a hand whisk (if we wanted to make a larger pizza, or more than one, doubling or tripling the doses, we can also use the mixer). Add the sugar while continuing to mix, the slightly cooled melted butter and the flour.
Once the basic ingredients are well combined, we can incorporate the pre-dough, the chopped candied fruits, and the grated zest of half a lemon.
Turn the mixture onto a floured work surface and knead for about twenty/thirty minutes, until you get a smooth and homogeneous ball. Cover it and let it rise for an hour.
After this time, take the dough again, knead it just for a few minutes and form a ball again.
Butter a mold, flour it, and place the dough inside. Cover with a cloth and let it rise for 5 hours, until the mixture reaches the edge.
Heat the static oven to 392°F, and before baking, brush the surface with beaten egg. Let it cook for about 35 minutes and in the meantime, prepare the orange glaze, but only if you wish.
Pour 0.4 cups of powdered sugar into a small bowl and emulsify it with 2-3 teaspoons of orange juice. Once ready, spread it over the entire surface when the cake has at least cooled.
Serve our Roman Easter Sweet Pizza at room temperature.
Advice
The Easter pizza keeps perfectly inside a bread paper bag for several days.
Many like to add a tablespoon of cinnamon or half a shot glass of anise liqueur.
I prefer it this way, simple but with an orange glaze.
