Easter cheese pizza is one of the most beloved recipes from Central Italy, particularly Abruzzo, Umbria and Marche. This is the Abruzzese version!
Each region guards its own variant, often characterized by a different balance of cheeses or the addition of small cubes of pecorino or Parmigiano that make the dough even richer and more fragrant.
This preparation has roots in peasant tradition and still represents one of the most authentic symbols of the Easter breakfast Easter.
By tradition, Easter cheese pizza is served on Easter morning together with typical cold cuts such as salami, capocollo and blessed hard-boiled eggs.
In many families, however, some people enjoy it even with sweet accompaniments, creating a surprising and irresistible contrast.
Its soft texture and intense cheese aroma make it perfect even on subsequent days: in fact, many say the flavor improves after 24–48 hours, when the aromas blend completely.
In recent years, thanks also to the growing interest in traditional Italian recipes and the rediscovery of authentic flavors, cheese pizza has returned to the spotlight and often appears among the most popular searches related to Easter and regional preparations. It is not uncommon to find it mentioned in food trends, especially in springtime, when people talk about typical recipes and family cooking.
I mainly make this pizza for my children, who adore anything that smells of cheese.
It is a simple, genuine and historical recipe, perfect for bringing a piece of tradition to the table.
If you have never tried it, I really invite you to do so — it is one of those flavors that tell the story of our land better than a thousand words.
Calories about 368 total
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: 1 pizza
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients to make Easter cheese pizza
- 3.4 fl oz whole milk
- 1 tsp sugar
- 0.5 oz fresh baker's yeast
- 3.5 oz type 0 flour (about 3/4 cup + 2 tbsp)
- 3 eggs (medium)
- 1.7 fl oz extra virgin olive oil (about 3 tbsp + 1 tsp)
- 1.1 oz lard
- 3/4 cup grated Parmesan (about 2.6 oz)
- 3/4 cup grated pecorino (about 2.6 oz)
- 1/2 cup sweet provolone, grated (about 1.8 oz)
- 2 cups type 0 flour (about 9.2 oz (260 g))
- 1 pinch salt
- 1 pinch pepper
Tools
- 1 Pan panettone mold
Preparation of Easter cheese pizza
In a bowl place the yeast dissolved in the milk, add 3.5 oz (about 3/4 cup) of flour, knead well and let rise covered for at least one hour.
Preparing the dough
Beat 3 eggs with the oil, then add the grated cheeses, salt, pepper and the lard, add the pre-ferment and mix well.
At this point add the flour and finish the dough by kneading it well, then form a ball….
….then place it in a paper mold or an aluminum one as I did, with a capacity of about 750 g (≈26.5 oz).
Let it rise for about 3 hours until doubled, then brush the surface with the egg beaten with milk (even though I forgot, it’s better to do it) and bake at 356°F for about 45 minutes.
After baking let it cool a little before serving!
💡 Grandma’s tips for a perfect pizza
For a tall, well-aerated Easter cheese pizza, make sure all ingredients (especially eggs and cheeses) are at room temperature before you start.
If you want a stronger flavor, you can add small cubes of semi-aged pecorino directly into the dough: they will melt during baking creating delicious pockets of flavor.
The extra touch: Once out of the oven, let it cool covered with a clean cloth; the residual humidity will make it even softer! It keeps very well for 2-3 days in a tightly sealed food bag.
