Pizza de Pasqua de Civitavecchia

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 250ml (1 cup) warm milk 250ml (1 cup) warm milk
• 4 eggs 4 eggs
• 150g (1 ½ cups) grated Parmesan cheese 150g (1 ½ cups) grated Parmesan cheese
• 150g (1 ½ cups) grated Pecorino Romano cheese 150g (1 ½ cups) grated Pecorino Romano cheese
• 150g (5 oz) mixed cured meats (prosciutto, salami, mortadella), thinly sliced 150g (5 oz) mixed cured meats (prosciutto, salami, mortadella), thinly sliced
• 1 tbsp fresh rosemary, chopped 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped 1 tbsp fresh thyme, chopped
• 1 tsp salt 1 tsp salt
• ½ tsp black pepper ½ tsp black pepper

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 15g (total), 8g (saturated)
• Carbohydrates: 40g (total), 2g (sugars)
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, grated Parmesan cheese, grated Pecorino Romano cheese, chopped rosemary, chopped thyme, salt, and black pepper.
3. 3.
   Make a well in the center of the dry ingredients and pour in the yeast mixture.
4. 4.
   Add 3 eggs to the bowl and mix everything together until a dough forms.
5. 5.
   Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
6. 6.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-2 hours until doubled in size.
7. 7.
   Preheat the oven to 180°C (350°F).
8. 8.
   Punch down the risen dough and divide it into two equal portions.
9. 9.
   Take one portion of the dough and shape it into a round disc, about 1 inch thick.
10. 10.
    Place the disc on a greased baking sheet and make a hole in the center using your fingers.
11. 11.
    Arrange the sliced cured meats on top of the dough, covering the entire surface.
12. 12.
    Take the second portion of the dough and shape it into a smaller disc to cover the cured meats.
13. 13.
    Seal the edges of the two discs together, ensuring the cured meats are enclosed within the dough.
14. 14.
    Beat the remaining egg and brush it over the top of the pizza.
15. 15.
    Bake the Pizza de Pasqua de Civitavecchia in the preheated oven for 30-35 minutes until golden brown.
16. 16.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Cured meats — Choose high-quality cured meats for the best flavor. Opt for thinly sliced prosciutto, salami, and mortadella to ensure even distribution on the pizza.

Tips & Tricks

• For a vegetarian version, omit the cured meats and add sautéed vegetables like bell peppers, mushrooms, and zucchini.
• Experiment with different herbs and spices to customize the flavor of the dough.
• Serve the Pizza de Pasqua de Civitavecchia warm or at room temperature for the best taste and texture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• This pizza is a great addition to an Easter brunch or as a centerpiece for a festive Italian dinner.

Serving advice

Slice the Pizza de Pasqua de Civitavecchia into wedges and serve it as a main course or as part of a buffet spread. It pairs well with a fresh green salad and a glass of Italian red wine.

Presentation advice

Present the Pizza de Pasqua de Civitavecchia on a wooden cutting board or a decorative platter. Garnish it with sprigs of fresh rosemary and thyme for an elegant touch.