Pizza per Pasqua
Suggested material offered in store
1 ½ cups of grated Parmesan cheese
150 g cooked ham, cut into cubes
150 g Speck, cut into cubes
½ cup coarsely chopped parsley
250 g Saputo Fiorella fresh ricotta cheese
250 g asparagus
1 egg yolk
Preheat oven to 375F.
Blanch the asparagus in boiling salted water for 1 minute.
Cool and cut asparagus into small pieces.
Beat the eggs, add the parmesan and mix well.
Add the ham and speck and mix well.
Add ricotta cheese, asparagus and mix well.
Season with salt and pepper. (Do not add too much salt as the ham and parmesan are already salty)
Roll out the dough to a rectangle of just over 45 x 33cm.
Transfer to a 45 x 33cm baking sheet, leaving the edges open (see photo).
Spread the mixture on the dough.
Cover with another piece of dough and close tightly by pressing the edges and cut the excess.
Mix egg yolk and a little milk.
Brush the dough and make holes with a fork so that the steam can escape.
Bake on center rack for 30 minutes.
*Best served at room temperature
Back to the recipes list