The traditional family recipe of Sweet Easter Pizza from Rome, soft and fragrant, is an ancient dessert prepared a few days before Easter along with the sweet Easter cake with chocolate chips. It is made in large quantities and shared with family and friends, enjoyed accompanied by a few slices of corallina salami and boiled eggs, which are essential for the Roman Easter breakfast.
This is a leavened dough, which despite its name, has nothing to do with the savory pizza. It’s made with few and simple ingredients, very fragrant, reminding me a lot of the quick Easter cake with chocolate and candied fruits.
As with every traditional recipe, there are different variations; some add raisins, others dried fruits. The one I made is the classic sweet Easter pizza with anise and citrus zest.
However, if you don’t want to make leavened products, either sweet like the classic colomba or savory with the Easter cheese crescia, you can always try the quick Easter cake or the quick cheese cake. But I recommend trying this typical Paschal dessert from Lazio and I’m sure it will win you over with its simplicity. But let’s see how to make the traditional family recipe of Sweet Easter Pizza from Rome.
OTHER EASTER RECIPES I RECOMMEND TRYING AND I AM SURE YOU WILL IMPRESS YOUR GUESTS.
- TRADITIONAL RECIPE OF THE EASTER CIAMBELLONE: SOFT, RUSTIC, AND GENUINE
- QUICK EASTER CAKE WITH CHOCOLATE CHIPS AND CANDIED FRUITS
- CHOCOLATE PASTIERA: THE PERFECT DESSERT FOR A DELICIOUS AND ORIGINAL EASTER ALSO IN BIMBY
- COLOMBA CAKE WITH CHOCOLATE CHIPS: AN IRRESISTIBLE EASTER DESSERT
- QUICK LEMON EASTER COLOMBA CAKE: SOFT AND CREAMY, A MIX OF FLAVORS THAT WILL WIN EVERYONE OVER
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 1 Day
- Preparation time: 40 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
THE SWEET PIZZA THAT CANNOT BE MISSING ON ROME’S TABLES
- 4 eggs
- 4 cups flour (see notes below)
- 7 tbsp butter (soft or 80 g of lard)
- 3/4 cup sugar
- 1/2 cup water
- 2/3 oz fresh yeast
- grated zest (of 1 orange and 1 lemon)
- cinnamon
- 1 tbsp grappa
- 1 tbsp anise (or mistrà)
Tools
HERE’S WHAT WE NEED
- 1 Stand mixer
- 1 Pan paper mold of 1 kg
Steps
HOW TO MAKE THE SWEET EASTER PIZZA FROM ROME
Before starting, I would like to recommend the flour. If you let it rise overnight, I suggest a great flour like the lo conte manitoba or caputo that you can easily find in supermarkets, otherwise a good flour that holds long rises. If baking the same day, you can use half 00 and half manitoba.
LONG RISE STARTS IN THE EVENING: In a bowl, pour the water and dissolve the yeast with a teaspoon of sugar, add 1/4 cup of the flour taken from the total, and mix to form a nice dough ball. Cover it and let it rise until doubled. Once risen, put it in the fridge until the next day. Beat the eggs with half the sugar. Pour the leavened dough into the mixer bowl and start working it by gradually adding the eggs, then add the flour, the remaining sugar, and finally the soft butter or lard. Attach the hook and add the flavors, continuing to knead. Let the dough knead at low speed for at least 20 minutes, then form a nice ball and put it in the mold and let it rise; it may take 8 hours to double. Once ready, bake at 350 F for about 15 minutes, then lower to 320 F for another 25/30 minutes. Make sure the surface darkens a bit, do the toothpick test, and then take it out. Let it cool well.
YOU CAN USE TWO SMALLER MOLDS OR A HIGH-RIM CAKE MOLD, YOU CAN LET THE DOUGH RISE IN THE OVEN WITH THE LIGHT ON TO REDUCE RISING TIMES.
FOR SAME DAY RISING: AFTER THE FIRST RISE, IMMEDIATELY START WORKING THE DOUGH AND THEN LET IT RISE AGAIN. THE SWEET EASTER PIZZA IS NOT DUSTED WITH POWDERED SUGAR, BUT IF YOU LIKE, YOU CAN DO IT
WITHOUT A MIXER, PLACE THE FLOUR IN A WELL AND THEN ADD ALL THE INGREDIENTS
FAQ (Questions and Answers)
WHAT CAN I SUBSTITUTE ANISE WITH?
UNFORTUNATELY, YOU CANNOT SUBSTITUTE IT. IT IS A FUNDAMENTAL INGREDIENT FOR THIS RECIPE, BUT YOU CAN OMIT IT
