There Full pizza is one of the typical recipes of Easter, when all dishes full of eggs, cheeses and meats. This easy-to-make rustic pizza is a recipe traditional of Irpinia, which is used to prepare on Easter Friday, and then eat it the next day.
Ingrediants
- 600 g of flour 0
- 300 ml of water
- Salt to taste
- 6 g of brewer’s yeast
- butter for the pan
FOR PASTA
- 400 g of salami
- 400 g of first salt cheese
- 3 whole eggs
- 300 g of cottage cheese
FOR THE STUFFING:
How to prepare: Full pizza
There full pizza, in dialect ‘pizza chiena’, recalls the Easter tradition of southern Italy. As the name suggests, it is a rustic cake, baked in oven, which requires a rich filling and at least 6 or 7 centimeters high, to which a leavened dough, similar to that of pizza, acts as a container.
Originally it was the dish of the feast day of peasant cuisine, when the women gathered to knead it all together and then lined up to cook it in the wood oven.
The filling is made of abundant first salt cheese, egg And salami. It remains good even for several days and is perfect both to enrich the party table and to like single cold dish to take on a picnic on Easter Monday. Also ideal as a recycling dish, throughout the year, to reuse leftovers of cheeses and cured meats.
Another typical recipe of the Southern Easter tradition is the Easter Pinecone.
For those who prefer the dishes vegetarians, traveling from south to north, we offer you another filled cake recipe, this time typical of Liguria: single-portion pasqualina cake.
OTHER TASTY RECIPES: Tagliatelle flan with bacon and cheese, Panzerotti, Stuffed eggs
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
60 min
- Rising time
-
3h
How to prepare: Full pizza
The realization of the full pizza starts from the dough of the bread. Dissolve the yeast in the water, add the flour and salt and knead vigorously for about 15 min. When the dough is smooth and elastic, let it rise in a bowl covered with a cloth for about 3 hours.
While the dough rises, prepare the filling. Slice the salami and cut the primo sale cheese.
For the filling, in a bowl, beat the eggs with the ricotta and add salt and pepper
Roll out ¾ of the bread dough and line a pan with a diameter of about 24 cm, previously buttered.
At the bottom, add a ladle of the egg and ricotta mixture
Add the sliced salami. Cover with the slices of cheese
Add another ladle of eggs and ricotta. Alternate the layers until you have filled all the pizza full.
Preheat the oven to 150 °, roll out the remaining dough and cover the full pizza. Close the edges well so that the filling does not come out. Bake in the oven for at least 60 min. When the full pizza will be cooked, let it cool completely on a wire rack before serving
.
