Directions:
STEP 1
Preheat oven to 350 degrees. Use an electric mixer to work the eggs in with the oil. Gradually add the flour, milk and grated Parmigiano Reggiano cheese.
STEP 2
Mix in the yeast and the cubes of Parmigiano Reggiano cheese.
Bake for 45 minutes. Enjoy!
GRANDMA STYLE
Grandma style is reminiscent of pizzas cooked at home by Italians without a pizza oven. In the case of the Pizza di Pasqua it is for people that may not have a dutch oven.
STEPS
Grease an aluminum casserole pan well, insert the dough, cover with the lid and cook on a stove top with a flame spreader for about 45 minutes.
For the first 3 to 4 minutes cook over high heat, then put the stove on low and finish cooking slowly until golden brown.
SIDE
Pizza di Pasqua
-
20m
PREP
-
45m
COOK
-
274
CALORIES
-
6
SERVINGS
Although it is called Pizza di Pasqua, this dish is really a delicious Italian cheese bread, typical of the regions of Umbria and Marche in central Italy. Italians prepare this dish for the traditional Easter picnic (Pasqua is the Italian word for Easter) – since this is the time of the year when warmer days beckon us to eat outside.
By the way, as you may expect, Italian picnics are not like ordinary ‘picnics’ – instead, they are elaborate multi-course al fresco banquets that often involve a little nap in the grass (which is so Italian!) As far as we are concerned, we think Pizza di Pasqua can be enjoyed any time. And the same goes for quick naps.
By the way, this particular recipe is prepared with a quick dough, using instant yeast – which makes it simpler and faster – yet retains all the great qualities of this savory bread.
Ingredients:
4 large eggs – ideally organic brown eggs
12oz 00 flour – or all purpose
5oz of seed oil – such as grapeseed
5 oz of whole milk
10 oz of Parmigiano Reggiano – Grated
5 oz of Parmigiano Reggiano – cut in small cubes
1oz of instant yeast for pizza
Hint:
00 flour is a finely ground Italian flour made from duram wheat.
Chef Michele suggests Parmigiano Reggiano cheese aged 24 months for the grated cheese and Parmigiano Reggiano cheese aged 14 months for the cubed cheese.
SIDE
Pizza di Pasqua
-
20m
PREP
-
45m
COOK
-
274
CALORIES
-
6
SERVINGS
Although it is called Pizza di Pasqua, this dish is really a delicious Italian cheese bread, typical of the regions of Umbria and Marche in central Italy. Italians prepare this dish for the traditional Easter picnic (Pasqua is the Italian word for Easter) – since this is the time of the year when warmer days beckon us to eat outside.
By the way, as you may expect, Italian picnics are not like ordinary ‘picnics’ – instead, they are elaborate multi-course al fresco banquets that often involve a little nap in the grass (which is so Italian!) As far as we are concerned, we think Pizza di Pasqua can be enjoyed any time. And the same goes for quick naps.
By the way, this particular recipe is prepared with a quick dough, using instant yeast – which makes it simpler and faster – yet retains all the great qualities of this savory bread.
Directions:
STEP 1
Preheat oven to 350 degrees. Use an electric mixer to work the eggs in with the oil. Gradually add the flour, milk and grated Parmigiano Reggiano cheese.
STEP 2
Mix in the yeast and the cubes of Parmigiano Reggiano cheese.
Bake for 45 minutes. Enjoy!
GRANDMA STYLE
Grandma style is reminiscent of pizzas cooked at home by Italians without a pizza oven. In the case of the Pizza di Pasqua it is for people that may not have a dutch oven.
STEPS
Grease an aluminum casserole pan well, insert the dough, cover with the lid and cook on a stove top with a flame spreader for about 45 minutes.
For the first 3 to 4 minutes cook over high heat, then put the stove on low and finish cooking slowly until golden brown.
Ingredients:
4 large eggs – ideally organic brown eggs
12oz 00 flour – or all purpose
5oz of seed oil – such as grapeseed
5 oz of whole milk
10 oz of Parmigiano Reggiano – Grated
5 oz of Parmigiano Reggiano – cut in small cubes
1oz of instant yeast for pizza
Hint:
00 flour is a finely ground Italian flour made from duram wheat.
Chef Michele suggests Parmigiano Reggiano cheese aged 24 months for the grated cheese and Parmigiano Reggiano cheese aged 14 months for the cubed cheese.
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