Easter Pizza (Umbria)

Pizza

Ingredients

Once risen bread dough, made with 1 1/4 cups flour - 1/2 pound

Eggs - 4

Salt

Grated Parmesan cheese - 3/4 cup

Grated pecorino cheese - 3/4 cup

Strong all purpose flour - 1 1/4 cups

Olive oil - 6 tbsps

Lard

Beat the eggs with a pinch of salt, and the grated cheeses. Leave to rest. Meanwhile, punch down the risen dough ; make a hole in the center and add the flour and the oil. Mix thoroughly and knead energetically until smooth again. Make another hole in the bread dough and add the cheese mixture. Knead again until the dough is perfectly smooth and comes away cleanly from the pastry board. Put it into a bowl, cover with a cloth and leave to rise in a warm place for about 2 hours or until doubled in bulk.

Grease a deep fireproof dish - traditionally earthenware - with lard. Knead the dough lightly and spread out in the dish. Cover and leave to rise again for an hour or so in a warm place.

Bake in a moderately hot oven (400F) for 20 to 30 minutes or until pizza is golden brown. Serve hot with chopped black truffles, salami and hard boiled eggs.

Serves 6