Name: Pizza ricresciuta di Pasqua (Easter pie)
Yield: Make 8 to 10 servings
Cuisine: Italy
Ingredients: 5¼ ounces (150 g) ricotta, preferably ricotta romana; pinch of ground cinnamon; pinch of salt; 14 ounces (400 g) raised bread dough; 4 tablespoons lightly fruity extra-virgin olive oil; 4 eggs; 1 pesticide-free lemon; 1 pound (450 g) flour

Preparation info

Make
8 to 10
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

1 pesticide-free lemon
1 pound (450 g) flour

Method

Grate 1 tablespoon rind (colored part only) from the lemon. Sift the flour onto a wooden board, shape it into a mound, and make a well in the center. Break the eggs into a small bowl and beat lightly. Pour them into the well and add the ricotta, forcing it through a large-mesh sieve, along with the