Today we prepare together this fantastic Savory Easter Pizza with Cheese and Salami. After the Easter Crescia with Cheese and Pepper I prepared this even more delicious version.
It’s a risen savory pie, very soft inside and very tasty. Perfect to serve as an appetizer or to enjoy instead of bread. It is typical of the Easter period but is suitable for any occasion!
Be it a buffet, a picnic, a snack. The savory cheese and salami pie remains soft for days if stored in food bags.
Or you can prepare it well in advance and freeze it in slices for convenience. This way, when you crave it, it is ready to enjoy in no time! Just take it out of the freezer half an hour beforehand!
Try the yeast-free version of my Savory Easter Panettone with Salami. But now let’s get to it! Let’s prepare this amazing savory Easter pizza!
Other Easter recipes that might interest you!
Lamb with potatoes
Teramane Mazzarelle
Puff pastry bundles with ham and cheese
- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 10-12 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons, Easter
Ingredients
- 2 cups All-purpose Flour
- 2 cups Manitoba Flour
- 6 tablespoons Olive Oil
- 4 Eggs
- 7 oz Milk (1 glass)
- 15 g Fresh Yeast (or 4.5 g of dry yeast)
- 3 oz Salami
- 3.5 oz Cheese (choose between Fontina, Galbanino, Emmental, Provola, Asiago, etc., no mozzarella)
- 7 oz Parmigiano Reggiano (grated)
- 5.3 oz Pecorino (grated)
- 1.5 teaspoons Salt
- to taste Pepper
Tools
- Mold paper mold for 750 g panettone
- Bowl
Preparation
Needed: paper mold for panettone or Easter pizzas, diameter 6.69×4.72 inches, or a baking pan 8.27×3.94 inches, in this case, it will be lower and wider.
In a large bowl, pour the two sifted flours and make a well. In the center, pour the whole medium eggs and the yeast previously dissolved in slightly warm milk. Add the olive oil and with a fork begin to mix the ingredients together. Then add grated Parmigiano Reggiano and Pecorino, salt and pepper, and mix well.
As soon as the liquids begin to be absorbed by the dry ingredients, incorporate the cheese and salami (either sweet or spicy is fine) previously diced and mix well to blend them into the mixture. For the cheese, you can use whatever you prefer, Fontina, Galbanino, Emmental, Provola, Asiago, etc., no mozzarella). Pour everything onto a work surface and knead well for at least 5 minutes.
Once you have an elastic and fairly “heavy” dough, shape it into a ball, place it in the paper mold (without greasing it) and let it rise for at least 4-5 hours in the turned-off oven with the light on. After this time, the dough will have reached almost the edge of your paper mold, it is time to bake it!! Preheated static oven at 356°F for about 70 minutes, strictly static mode.
At the bottom of the oven, you will necessarily need to place a small pot of water that will prevent the dough from drying out during baking. To prevent the surface from becoming too dark, after the first half hour, I covered it with a sheet of parchment paper.
Once ready, remove from the oven, let cool, and then once the paper mold is removed, enjoy this delicious Savory Easter Pizza with Cheese and Salami. Until the next recipe!
Recipe and Photo Gabry © copyright – all rights reserved
