Easter Pizza

Easter pizza is widespread throughout Abruzzo. It belongs to the category of sweets linked to the festivities and requires a long but indispensable preparation.

It is a cylindrical cake with a dark golden colour.
Ingredients

• 3 eggs
• 700 g manitoba flour
• 150 ml seed oil
• 1 pinch of fine salt
• 200 g granulated sugar
• 120 ml milk
• aniseed to taste
• 100/120 g sultanas
• candied fruit to taste
• 25 g fresh brewer's yeast
• grated lemon and orange peel
• coloured sugars to taste
  
  Procedure:
  
• Soak the sultanas in lukewarm water.
• Pour the slightly warm milk into a small bowl, add the brewer's yeast and stir to dissolve. In a bowl, beat the eggs.
• In a large bowl, add the sifted flour, caster sugar, eggs, grated citrus peel, pinch of salt, oil, water and yeast and start mixing all the ingredients together well.
• While kneading the dough, incorporate the aniseed, candied fruit and well-drained sultanas. Continue kneading on the work surface until you obtain a smooth, elastic and silky dough.
• Place the dough into a 22 cm high mould (like a panettone mould) lined with baking paper, cover with cling film and leave to rise in a warm place for about 4 hours (it should double in volume).
• Bring the oven to 200°C
• Brush the surface of the sweet pizza with beaten egg yolk or milk and sprinkle the surface with coloured sugar.
• Bake the spianata in a preheated oven for about 50 minutes (time depends on the oven)
• At the end of baking, the Easter pizza cake should be well cooked (check with a toothpick to see if it is cooked on the inside) and dark.
• Allow to cool and serve in slices.
  

You can store the sweet Easter pizza for 3-4 days at room temperature, inside a tightly sealed plastic food bag.