Italian cuisine is one of the advantages that makes our peninsula unique and admired all over the world. From pizza to carbonara, there are numerous dishes that proudly belong to our gastronomic culture, but we must not forget that in addition to these great classics also known overseas there are also a myriad of lesser-known typical products outside Italy but equally delicious.
In particular, we know that the Italian tradition is particularly linked to holidays: from chicchere and pancakes for Carnival to nougat for Christmas .
Typical of Easter is the so-called "Easter pizza", a delicious cakewith simple and genuine ingredients, typical of central Italy.
Its history dates back to 1800 and should be enjoyed, according to tradition, on Easter morning or Easter Monday .
If you too are a lover of simple and typically Italian things you can find out, in this short guide, how to make Easter pizza !
Necessary
- flour, 400 g
- milk, 250 g
- sugar, 250 g
- butter, 50 g
- 3 eggs and 1 egg white
- 1 sachet of yeast
- 1 glass of oil
- 1 glass of white wine
- salt
- grated lemon zest
- Prepare the ingredients
Let's start by saying that the cake, or Easter pizza, is made in various versions.
By virtue of the geographical location of production, in fact, we find different ingredients that give the Easter pizza a very diversified taste, such as pizza with cheese. This ingredient is not surprising: Easter pizza is often a savory pie.
The recipe analyzed below refers to the basic version, with only the dough and grated lemon zest to flavor the cake and will therefore have the final taste of a dessert. Once you have learned how to make the dough, however, you can indulge yourself by creating versions with any ingredient you want!
In any case, an hour before starting the preparation we recommend removing the milk and butter that you will use for the preparation from the fridge.
We specify that the Easter pizza is not suitable for those suffering from milk allergy, as we will insert this food in a fair quantity.
Prepare the dough
While melting the butter in a saucepan, preferably in a bain-marie, beat the three eggs vigorously until they are whipped. Add the flour slowly, sprinkling it from time to time and incorporating a pinch of salt.
Then incorporate the milk, oil, butter and wine into the mixture and grate inside a little lemon zest which will enhance the taste. Mix carefully, until you get a consistent and homogeneous dough, to which you will add the packet of yeast to help the cake rise. Continue to knead the dough for about five to ten minutes. Finally let it rest for about ten minutes.
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