Ciao amici! With Easter coming early this year I wanted to post this in time for you to consider making it for your Easter brunch or dinner. It is well worth the effort involved.
This is not really a pizza in the traditional sense. It is often referred to as a torta, which I think is more accurate. In Naples and southern Italy it is traditionally served on Ash Wednesday and again on Easter so it is also known as Easter Pie.
This dish is very unique in that it combines a sweet, tender, egg pastry dough (what the Italians call pasta frolla) with savory fillings such as prosciutto, salami, eggs, and a blend of cheeses. The sweet-savory combination comes alive in your mouth. It is one of my personal favorites.
If you are having a party or an Easter brunch, and don’t mind going to a little trouble—this delightful, unusual dish will impress your guests like few others. It looks gorgeous. It’s delicious. And it tastes unlike anything they’ve ever had before. We made it for one of our Frankie’s wine dinners and it was one of the most popular dishes we’ve ever served. It may be served hot or at room temperature.