This speciality from Le Marche is also known as Pizza di Pasqua (Easter Pizza!) and is prepared during the Easter season as a savoury treat - sometimes served on Easter morning with cured meat and boiled eggs or later in the day with a glass of red wine.
This simple recipe will make a wonderful addition to any spring feast, going well with meats, cheeses and salads.
Traditionally it is cooked in a round mould called a “tielle” much like the Christmas Panettone. If you don’t have this exact shape then any deep, round cake tin will work just fine.
- 500g of all purpose flour
- 3 eggs
- 100g of grated Parmesan cheese
- 100g of grated pecorino
- 7g of dry yeast
- 200ml of whole milk
- 150ml of olive oil
- 100g of cheese (edam or similar) - cut into cubes
- Salt and pepper
Also; One electric mixer if you have one.
Cut the cheese into small cubes and set aside.
Combine all the remaining ingredients in a large bowl or, for ease, an electric mixer and spin the dough for 5 minutes.
Cover and place in a warm spot and leave the dough to rise - this should take about an hour.
Press the dough into the mould and place the cubes of cheese all over the top.
Bake at 400 fahrenheit for 40 minutes.