Laziale Easter Pizza: the colorful sweet that smells of the sea.
Easter in Italy is a mosaic of culinary traditions, and often you only need to travel a few kilometers to discover unique and surprising recipes.
What I present to you today is the Laziale Easter Pizza, a sweet specialty originating from the area of Anzio, the beautiful coastal town near Rome.
Don’t be fooled by the name: although it’s called “pizza”, it is in every respect a tall, leavened cake, full of treats that make it irresistible.
My version is a true feast of flavors, with a filling rich in chocolate and raisins, a combination that blends modern indulgence with classic tradition.
But the real peculiarity of this Laziale pizza is revealed only when you cut it.
As you can see in the photo I took for you, the interior is slightly colored, taking on a pinkish tone that makes it incredibly pretty and theatrical.
It’s a visual surprise that will enchant your guests and bring a touch of cheer to the holiday table.
Of course, as with all great leavened recipes, the Anzio Easter Pizza requires a bit of time to prepare.
Don’t try to speed up the leavening times; patience is essential to obtain that airy, soft texture that melts in the mouth.
I assure you, however, that the aroma that will fill the kitchen during baking and the smiles of your loved ones at the first bite will repay you for all the work done.
It is a preparation ritual worth experiencing fully.
With the quantities provided in the recipe, you can make a majestic Easter pizza, perfect for the holiday lunch.
Once baked, the secret to keeping it soft and fragrant is to let it cool completely.
When it is completely cold, seal it tightly in a food-grade plastic bag: it will keep for several days, allowing you to enjoy it at breakfast even on Easter Monday.
So, what do you say? Are you ready to try a different and surprising dessert for this Easter?
Follow my instructions and get ready to fall in love with this Laziale delight.
Calories about 485 per person

Difficulty: Medium
Cost: Medium
Rest time: 8 Hours
Preparation time: 30 Minutes
Cooking time: 1 Hour
Portions: 1 Easter pizza
Cooking methods: Electric oven
Cuisine: Regional Italian
Region: Lazio
Seasonality: Easter

Ingredients to make Laziale Easter Pizza

10 g fresh brewer's yeast (about 0.35 oz (roughly 2 tsp))
25 g water (about 1 2/3 tbsp (25 ml))
45 g type 0 flour (about 1/3 cup)
pre-ferment (lievitino)
5 g fresh brewer's yeast (about 1 tsp (0.18 oz))
90 g eggs (about 2 large eggs)
500 g type 0 flour (about 4 cups)
90 g sultana raisins (about 3.2 oz (roughly 1/2 cup))
230 g sugar (about 8.1 oz (approx. 1 cup + 2 tbsp))
1 bustina vanillin (vanilla powder) (or 1/2 tsp liquid vanilla)
100 g butter (about 7 tbsp (just under 1 stick, ~3.5 oz))
130 g extra dark chocolate chips (about 4.6 oz (roughly 3/4 cup))
30 ml Alchermes liqueur (about 2 tbsp (1 fl oz))
30 ml rum (about 2 tbsp (1 fl oz))
grated zest of 1/2 lemon
grated zest of 1/2 orange
62 ml whole milk (about 1/4 cup (2 fl oz))
62 ml water (about 1/4 cup (2 fl oz))
1 pizzico salt (a pinch)
1/2 egg yolk with a splash of water (1/2 yolk)
q.b. sugar sprinkles (as needed)

Tools

1 Bundt / ring cake pan Easter pizza mold

Preparation of Laziale Easter Pizza

First of all make a pre-ferment (lievitino) with 15 g of fresh brewer’s yeast dissolved in 25 g of water and knead with 45 g of type 0 flour; form a soft dough ball and let it rise in a warm place until doubled.
Soak the raisins in the water for 20-30 minutes and then drain them well.
Once the pre-ferment has risen, take the stand mixer or wherever you will knead, put in the eggs, sugar, softened butter, Alchermes, rum and mix well.
At this point add the pre-ferment, continuing to work the dough.
Add the grated lemon and orange zests, the vanillin or liquid vanilla, half of the flour and 37 g of water in which we will have dissolved the 5 g of fresh brewer’s yeast and the milk.
Mix everything well.
Take the extra dark chocolate chips and the raisins and toss them in a little flour.
Add the chocolate chips (or chocolate shavings) and the raisins to the dough, continue kneading while adding the remaining flour and mix well until all ingredients are fully incorporated.
Butter and flour a pan about 8 2/3–9 1/2 inches in diameter and about 4 inches high; you can use an American-style cake pan (chiffon cake) or a paper pan for Christmas panettone.
Once all ingredients are combined and the mixture is well worked, pour everything into the previously buttered and floured pan and let rise for about 8–12 hours, or until the dough reaches the edge of the pan.
When the dough has fully risen, brush with the egg yolk diluted with a splash of water, then bake in a preheated oven at 338°F for about 1 hour, checking for doneness.
When baked, let it cool well, then remove the pizza from the pan, dust with sugar sprinkles and serve.