Pizza al Formaggio

Name: Pizza al Formaggio
Yield: Makes 2 x 450 g (1 lb) Loaves
Cuisine: Italy
Ingredients: l½ teaspoons salt; 20 g (¾ oz) fresh yeast, diluted in a little warm water; 55 g (2 oz) Parmesan cheese, grated; 1 tablespoon olive oil plus extra for greasing the tin; 55 g (2 oz) Gruyère cheese, grated; 30 g (1 oz) Parmesan cheese, cubed or flaked; 30 g (1 oz) provolone cheese, cubed; 30 g (1 oz) pecorino or Parmesan cheese, cubed; 2 eggs beaten; 55 g (2 oz) provolone cheese, grated; 30 g (1 oz) Gruyère cheese, cubed; 340 g (12 oz) plain white flour

Cheese Loaf

Preparation info

Difficulty
Easy

Appears in

Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

About

This is the essential companion for Verdicchio wine, and both are specialities of the lovely medieval town of lesi in the Marche region. It is baked in a type of tall cake tin that foreigners associate more with Austria and Eastern Europe than with Italy. Empty preserving cans may be used as a substitute.

Ingredients

20 g (¾ oz) fresh yeast, diluted in a little warm water

Europe
Italy
Mediterranean
Bread
Vegetarian

Method

Mix together 100 g (3½ oz) of the flour, the yeast and a pinch of salt. Knead together, adding 150 ml