Pizza per Pasqua

Pizza per Pasqua

Suggested material offered in store


8 eggs

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

2 dough ball, about 715 g each

1 egg yolk



Preheat oven to 375F, depending on your oven
Blanch the asparagus in boiling salted water for 1 minute.
Rinse with cold water, then cut the asparagus into small pieces.
Put on a paper towel.
Beat the eggs, add the parmesan and mix well.
Add 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)
Spread a little flour on a work surface and flour the rolling pin.
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 the middle rack for 30-35 minutes.
If the top of your dough is not golden, broil for 1-2 minutes
 Elena cuts pieces into 1/2" strips, as you will taste the filling more 
*Best served at room temperature

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