The carnival pizza is a savory pie eaten during the Carnival season, originating from the Sorrentine Peninsula.
The Sorrento Carnival Pizza similar to the ‘Pizza Chiena’ from Naples, is different because it’s made with shortcrust pastry.
A culinary tradition that has been passed down for centuries on Sorrentine tables.
It’s very easy to make!
Let’s see how to prepare the carnival pizza.
And if you try it, let me know!
Adry
You might be interested in these recipes:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Carnival
- Energy 671.87 (Kcal)
- Carbohydrates 43.11 (g) of which sugars 5.75 (g)
- Proteins 26.36 (g)
- Fat 44.85 (g) of which saturated 18.53 (g)of which unsaturated 11.37 (g)
- Fibers 1.45 (g)
- Sodium 1,117.95 (mg)
Indicative values for a portion of 200 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
CARNIVAL PIZZA INGREDIENTS
- 4 cups all-purpose flour
- 5.3 oz lard
- 2 eggs (small)
- 100 ml milk
- to taste salt
- pepper
- 2 tbsps sugar
- 1 lb fiordilatte (or soft Sorrentino caciocavallo)
- 10.6 oz fresh pork sausage
- 4 eggs
- 1.8 oz pecorino (grated)
- 0.88 oz raisins (optional)
- 0.7 oz pine nuts
- to taste pepper
Tools
- 1 Cake Pan
CARNIVAL PIZZA PREPARATION
On the floured surface, make a well in the flour and add the eggs, lard, a pinch of salt, pepper, and sugar.
Knead while slowly pouring and allowing the milk to be absorbed.
Continue kneading until you get a soft dough. Let it rest for 30 minutes, well covered.
Prepare the filling.
Slice the braid or caciocavallo, crumble the sausage, and in a bowl, whisk the eggs.
Cut a good portion from the dough, roll it out with a rolling pin and line a round pan of 9-10 inches in diameter.
At the pan’s base, create a layer with the braid, sausage, pine nuts, and raisins. Sprinkle with the grated cheese mix, cover with the eggs. Salt and pepper. Repeat the process a couple of times until you reach the pan’s rim.
Roll out another sheet of dough to use as a cover and seal the pizza edges well.
Brush with a beaten egg and bake in the oven at 356°F for 30-40 minutes.
Let cool, unmold, and serve.
Adriana’s Tip
Carnival pizza is excellent both warm and cold. Perfect for buffets and appetizers.
If you don’t like the sweet-savory contrast, you can omit the raisins.
