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Ingredients 1 standard Italian bread dough (1/2 pound)
Directions Allow the bread dough to rest in a warm room until it doubles in volume (about 3 hours).
Notes Even though this is called a pizza, it's Not a pizza, and even though it looks like your average pannetone, it's definitely Not one. This is a cheese-flavored yeast dough bread. It is not easy to make, and it is not cheap either, which might be a good reason not to try out this recipe. But if one has a fondness for this style of savory bread, one can simplify the recipe by using store-bought bread dough (I did). Using a Kitchen Aid mixer also helps. What attracted me to this recipe is the fact that it is a traditional food and that this traditional food was (and still is) served at Easter. I tried out the recipe thinking I could never get it right and found to my amazement that somehow the ingredients did manage to blend in together, the resulting dough did rise twice, and then when cooked, it looked as it was supposed to -- tall and elegant. I may have used a pan a bit smaller than I should have (9 1/2 inches wide, 5 inches high) still the end result was quite good. As I do not like cheese-flavored breads, it's not a recipe I would ever do again, but for those who like such treats, this is definitely a recipe worth trying. Comments and photo: Mary Melfi. |