Sweet Easter pizza

Religious holidays are always a fixture for a leisurely lunch or a special dinner with your family, and for this reason we have decided to offer one of the most typical recipes of Central Italy to enjoy at Easter. So, here is the step-by-step recipe for ‘sweet Easter pizza’, a great leavened cake ‘cousin’ to the Italian Easter panettone ‘Colomba’. To make it you will need only many simple and natural ingredients, such as flour, eggs, yeast, and sugar, but also citrus zest for fragrance, almonds and pine nuts to give crunchiness and a touch of liqueur to give character. The outcome will be very enjoyable, sweet and soft ‘Easter pizza’. Try it!

Stir the various aromatics into the liqueur and allow to infuse for half an hour. Dissolve the yeast in 100ml of warm water with a teaspoon of sugar and leave to ferment for 5 minutes. Mix 100g of flour with water and yeast to form a small ball. Let it rise for half an hour in a warm place under a cloth. Beat the eggs with sugar and vanilla, then incorporate them to the ball of fermented flour. Grate the zest of the citrus fruits into some flour and mix in the pine nuts and almonds. Blend the aromatic liqueur into the dough, then slowly incorporate the flour with the citrus fruits zest. Finally incorporate the softened butter and let rise for half an hour. Knead the dough on a work surface for a few minutes. Transfer to a round, high-sided cake tin and wait for the dough to grow to the edge of the tin. Then put in the oven at 180 °C for 45 minutes. Also place in the oven a pan of water so that the steam allows a more gentle baking, preventing the surface from drying out.