Best 2 Special Italian Easter Pizza Recipes

Indulge in the delectable flavors of Italian Easter with our exquisite collection of traditional recipes. Embark on a culinary journey that captures the essence of this joyous occasion. From the iconic Pizza di Pasqua, a sweet and savory bread adorned with colorful eggs, to the irresistible Pizza al Formaggio, a cheesy delight that tantalizes the taste buds, our recipes offer a symphony of flavors and textures to delight your senses. Discover the secrets of preparing the perfect Pizza Rustica, a savory pastry filled with a medley of meats, cheeses, and vegetables. For those with a sweet tooth, our Pizza Dolce will transport you to a realm of pure indulgence with its rich chocolate glaze and sprinkle of festive candies. Each recipe is meticulously crafted with detailed instructions and helpful tips to ensure your Easter feast is a resounding success.

Here are our top 2 tried and tested recipes!

ITALIAN EASTER PIE | PIZZA RUSTICA

Italian Easter Pie | Pizza Rustica image

This Italian Easter meat pie is also know as pizza rustica. This hearty ricotta and meat pie is customarily served at Easter, but it is a delicious meal anytime of the year.

Provided by Angela Allison

Categories Main Course

Time 2h30m

Number Of Ingredients 16

Ingredients

2 ½ cups all purpose flour
½ cup cold butter, cubed ((one stick))
2 tablespoons olive oil
1 large egg
1 teaspoon kosher salt
4 tablespoons cold water
15 ounces ricotta cheese
8 ounces shredded mozzarella cheese ((about a cup))
2 ounces shredded parmesan ((about ¼ cup) )
4 large eggs, beaten
6 ounces ham, diced ((about 1 ½ cups))
2 ounces salami, chopped ((about ½ cup))
2 ounces prosciutto, chopped ((about ½ a cup))
½ teaspoon kosher salt
¼ teaspoon pepper
1 large egg, beaten

Steps:

In a food processor fitted with the blade attachment, combine the flour, cold cubed butter, olive oil, egg, and salt. Pulse just until the mixture is combined; it should resemble coarse sand. With the food processor running, pour 4 tablespoons of cold water in and mix until the dough comes together and forms a ball.
Lay out a piece of plastic wrap. Dump the dough on to the plastic wrap and press together into a disk shape. Wrap in plastic wrap and refrigerate for at least an hour or overnight.
In a large bowl, combine all of the filling ingredients, and mix until combined. Set aside.
Preheat oven to 425 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top crust. On a lightly floured surface, roll out the larger piece of dough into a circular shape. Carefully place the dough in a greased springform pan and line the insides and bottom with it. You can use any scrap pieces to fill in the gaps in the pan.
Pour the ricotta filling into the crust. Use a spatula to smooth and even it out.
Roll out the remaining pie crust into a circle. Place it over top of the ricotta filling. Trim any excess overhang and use the side crust to roll over the top crust of the pie. Brush the pie with a beaten egg and make a small "x" shape in the middle of the pie to allow steam to escape.
Place the pie on the middle rack of the preheated oven and immediately reduce the temperature to 350 degrees. Bake for about 75 minutes or until the crust is golden brown. Let cool for five minutes before removing the collar; let sit for another 10 minutes before slicing and serving.

Nutrition Facts : Calories 558 kcal, ServingSize 1 serving

PIZZAGAINA

Pizzagaina image

Pizzagaina is Italian Easter pie. A very traditional savory dish that is a much-anticipated treat for Easter. It can be quite an undertaking to prepare, but I've got a simplified recipe here that the Italian Nonnis may curse me for but tastes great!

Provided by SMZCOZ

Categories World Cuisine Recipes European Italian

Time 1h15m

Yield 16

Number Of Ingredients 8

Ingredients

4 unbaked 9-inch pie crusts, divided
2 (16 ounce) containers whole-milk ricotta cheese
1 cup shredded mozzarella cheese
2 eggs
¼ pound pepperoni
½ pound sweet capicola (coppa)
½ pound hot capicola (coppa)
1 egg white, slightly beaten

Steps:

Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust each into the bottom of two 9-inch pie pans.
Mix ricotta cheese, mozzarella cheese, and eggs together in a large bowl. Roughly chop the pepperoni, sweet capicola and hot capicola; fold in chopped meats. Spoon half the mixture into each of the 2 prepared pie pans.
Top each pie with a pie crust, crimping the edges together creating a seal. Brush the top of each pie with egg white.
Bake in the preheated oven until crust is golden brown, 45 to 60 minutes. Let cool for about 10 minutes before serving.

Nutrition Facts : Calories 529.4 calories, Carbohydrate 22.5 g, Cholesterol 82.2 mg, Fat 40.1 g, Fiber 1.6 g, Protein 19.1 g, SaturatedFat 15 g, Sodium 804.1 mg, Sugar 0.4 g

Tips:

Use fresh, high-quality ingredients for the best flavor.
Proof the yeast in warm water before adding it to the dough. This will help ensure the dough rises properly.
Knead the dough until it is smooth and elastic. This will help develop the gluten in the flour, which will make the dough strong and chewy.
Let the dough rise in a warm place until it has doubled in size. This will give the yeast time to ferment and produce carbon dioxide, which will create air pockets in the dough.
Shape the dough into a round or oval loaf and place it on a greased baking sheet.
Bake the loaf in a preheated oven until it is golden brown and cooked through.
Let the loaf cool slightly before slicing and serving.

Conclusion:

Whether you're celebrating Easter or just looking for a delicious bread to enjoy, this Italian Easter pizza (pizza di Pasqua) is sure to please. With its rich, savory flavor and soft, chewy texture, this bread is a perfect addition to any meal. So next time you're in the kitchen, give this recipe a try. You won't be disappointed!