Pizza di Formaggio

Do you have a special food that shouldn't be missing on a Feast meal? 

For me Easter without Pizza di Formaggio isn't fine. This is a typical receipt in the Center of Italy. In general you can buy it some weeks before Easter in every Bakery, but since I'm now living in an other region (NW) I had to bake my own Pizza di Formaggio, because here they don't know it.

I had a receipt in a cuisine magazine that was pretty good, even if really poor in cheese! So, I modified it adding more cheese types. The result satisfied me, even if in my favorite Bakery they make them more cheesy and spicy.

My Pizza di Formaggio:

300 gr Bread dough (obtained by fresh Sourdough)

50 gr grated Emmenthal

50 gr grated strong Provolone

80 gr grated Parmigiano Reggiano

150 gr chopped Caciotta or fresh Pecorino 

6 eggs
Flour as you need (more or less 250 gr)
50 gr Olive oil
Salt and Pepper

In a large bowl beat the eggs with all grated cheeses, 1/2 teaspoon salt and 1/4 teaspoon Pepper. When the mix is ready put it in the stand mixer bowl with the dough, stir well for some minutes until the dough has adsorbed the cream. Than start to add slowly the flour. I suggest you to stop when the dough consistency allows you to form a ball.

Oil a large bowl and let the dough's ball rest for an hour in a warm ambient (your oven, for example). When the ball doubles its size you can put it in a paper mold for Panettone, it has to be filled for 3/4 its volume. Let it rise for three hours than bake it at 200°C until the upper crust has a golden brown color.

My dough was too much for my paper mold, so I did three little Pizza di Formaggio using Muffin's paper molds. They looked pretty, I think it could be a really good solution for a party. You can serve them like cupcakes or use them as a support for place cards at your table, can't you?