During Easter in Italy, hard-boiled eggs run rife – and not just for the purpose of dyeing Easter eggs. From lodging inside meatballs to revealing themselves in a slice of Torta Pasqualina, this symbol of birth and rebirth features prominently on the Italian Easter table.Hard-boiled eggs are also an essential consort to a leavened savory cake called pizza di Pasqua or pizza al formaggio (Easter pizza or cheese pizza) typical of Umbria. A contrast to the flat wagon-wheel-shaped pies framed by a thick pillowy crust, this soft and fragrant “pizza” resembles panettone. It's not topped with melted cheese either, but the dough contains a few finely grated varieties.
The savory cake is traditionally enjoyed Easter morning with, in addition to hard-boiled eggs, salami and other cold cuts. It's also popular in Le Marche, where it's known as the crescia di Pasqua or crescia al formaggio.
Photo: Riccardo Lettieri
Pizza di Pasqua (Easter Pizza) Recipe
Recipe: Joëlle Néderlants
Skill Level: Intermediate
Time 1 hour and 30 minutes + 2 hours leavening
Ingredients to serve 8-10
4 cups '0' or all-purpose flour
5 oz. milk
4 oz. Parmigiano Reggiano DOP, grated
1⁄2 cup extra-virgin olive oil
4 oz. Emmentaler DOP, grated
on large holes
4 oz. Pecorino, grated
5 tsp. fresh brewer’s yeast
2 tsp. salt – pepper
4 large eggs
Dissolve the yeast in the warmed milk. Mix the flour with the Pecorino and Parmigiano, then add the eggs and mix. Add the milk with the yeast, then the oil.
Work the ingredients until they form a dough that doesn’t stick to your hands. Complete the dough by incorporating the salt, ground pepper, and the Emmentaler, then shape into a ball.
Grease a 7"-round, 4"-high ring mold with butter, and place the ball inside. Let it rise for 2 hours or until it fills the mold. Bake at 350°F for 55-60 minutes.
If the surface gets too dark, cover with aluminum foil.
Pizza for Easter, Why Not?
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