The Lazio Easter pizza with chocolate and raisins I propose, even though it is called pizza, is a cake and is original from the area of Anzio, a coastal city of Lazio.
Like all leavened recipes, it takes some time to make, but I assure you the result is worth all the work.
Then, when cut, it makes a scene because it turns out colorful and therefore even pretty!
With the ingredients found in the recipe, you make 1 Easter pizza, and once it is well-cooled, you will close it in a plastic bag, and it will keep for a few days.
So, what do you think, shall we get to work? I am sure you are eager to try a different dessert for these Easter holidays!
If you make this or any of my recipes on my blog, feel free to send me your photos, and I will post them on my FB page with your name.
Approximately 485 kcal per person
- Difficulty: Medium
- Cost: Medium
- Rest time: 8 Hours
- Preparation time: 30 Minutes
- Portions: 1 Easter pizza
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Lazio
- Seasonality: Easter
Ingredients to make the Lazio Easter Pizza
- 0.35 oz fresh yeast
- 1.75 tbsp water
- 5 tbsp all-purpose flour
- starter dough
- 0.18 oz fresh yeast
- 3 eggs
- 4 cups all-purpose flour
- 3/4 cup raisins
- 1 cup sugar
- 1 packet vanillin (or 1/2 teaspoon of liquid vanilla)
- 7 tbsp butter
- 3/4 cup extra dark chocolate chips (or flakes)
- 2 tbsp Alchermes
- 2 tbsp rum
- Grated zest of 1/2 lemon
- Grated zest of 1/2 orange
- 1/4 cup whole milk
- 1/4 cup water
- 1 pinch salt
- 1/2 Egg yolk with a drop of water
- as needed sugar sprinkles
Tools
- 1 Bundt pan Easter pizza mold
Preparation of the Lazio Easter Pizza
First, make a starter dough with 15 grams of fresh yeast dissolved in 25 grams of water and knead with 45 grams of all-purpose flour, forming a soft dough and let it rise in a warm place until it doubles.
Soak the raisins in water for 20-30 minutes and then drain well.
Once risen, place the starter dough in a mixer or wherever you will knead, add the eggs, sugar, softened butter, Alchermes, rum, and mix well.
At this point, add the starter dough, continuing to work the mixture.
Add the grated lemon and orange zest, vanillin or liquid vanilla, half of the flour, and 37 grams of water where we will have dissolved the 5 grams of fresh yeast and milk.
Mix everything well.
Take the extra dark chocolate chips and raisins and toss them with a little flour.
Add the extra dark chocolate chips or flakes and raisins to the dough, continue kneading by adding the remaining flour and mix well until all the ingredients are fully absorbed.
Grease and flour a pan about 8.7-9.4 inches in diameter, about 4 inches high; you can use an American cake mold (chiffon cake) or a paper mold for Christmas panettone.
Once all the ingredients have been combined and the mixture is well worked, pour it all into the greased and floured mold and let it rise for about 8-12 hours, or until the dough reaches the edge of the mold.
Once the dough has fully risen, brush it with the egg yolk diluted with a drop of water, then bake in a preheated oven at 338°F (170°C) for about 1 hour, checking the cooking.
Once cooked, let it cool well, then remove the pizza from the mold, dust with sugar sprinkles, and serve.
