Pizza - or cheesecake - is basically a salty panettone, which was once consumed exclusively during the Easter breakfast.
Today the idea is to propose it as an alternative product to bread, to be consumed even outside the Easter period.
The origin of this leavened Marche is medieval. The story tells that it was the nuns of Santa Maria Maddalena of Serra de' Conti, a town in the province of Ancona, who created the cheese pizza. Initially it was born as a savory cake, based on a mixture of flour, cheese, eggs, oil and pepper, lard. Over the years it has assumed the characteristics of today, namely those of a gastronomic panettone.
Ingredients
1 kg of flour or soft wheat
8 whole eggs
250 g of olive oil
150 g of brewer’s yeast
250 g of grated Pecorino Romano
250 g of grated Parmesan cheese
200 g of milk
10 g of salt
10 g of black pepper
300 g Pecorino Marchigiano fresh in pieces
How to prepare pizza with Marche cheese
Dissolve the yeast in milk.
Mix the eggs, oil, yeast dissolved in milk.
Add salt, chilli and grated cheese to the flour and gradually add it to the dough.
Knead until a homogeneous, soft and workable mass is reached; it will take 15/20 minutes.
Let the dough rest at least 30 minutes (puncture).
Make the parts and put them in the appropriate containers by adding the fresh pecorino cheese in at least 5/6 large pieces.
Allow to rise at least an hour or more, until the dough doubles.
Bake at 180/190 ºC for 56/60 minutes and remove from the oven when it reaches a nice amber colour.
