Tag: pizza

Sweet Neapolitan Easter pizza, with zeppola filling and an addition that makes it melt in your mouth. Grandma’s recipe – Gordon Ramsay’s version

Easter Sweet pizza


Easter Sweet pizza

Neapolitan sweet pizza it is a delicacy that is prepared during the Easter period but which will win you over to the point of making it repeatedly throughout the year. It is a closed tart that hides a filling made of custard and black cherries. Today we revisited it in a modern key. The advent of gourmet cuisine has highlighted a contrast that we absolutely love: the one between dark chocolate and tropical fruits or those with strong flavors, just like black cherries. For this reason we added a veil of fondant to the base of the dessert which made it even more special.

Neapolitan sweet pizza

Ingredients

  • 00 flour 300 g
  • eggs 1
  • yolk 1
  • butter 150 g
  • granulated sugar 100 g
  • baking powder 2 g
  • salt 1 pinch
  • lemon or orange peel 1
  • custard (750 ml whole milk, 160 g granulated sugar, 6 egg yolks, 60 g corn starch, vanilla pod or lemon peel)
  • chopped chocolate 80 g
  • Cherries in Syrup

Preparation

The first thing to do to prepare Neapolitan sweet pizza it is the dough for the shortcrust pastry. Add the room temperature butter and the flour and operate the mixer until obtained a sandy compound. Add the other ingredients: the whole egg and the yolk, the granulated sugar, the baking powder, a pinch of salt and the grated lemon or orange peel. Let the whips work for 40 secondsjust enough time to mix everything well, not more. Take the dough, work it with your hands, give it the classic loaf shape and cover it with transparent film.

Let it rest in the refrigerator for 1 hour and move on to the custard. In a bowl, combine the egg yolks and sugar, then whisk until smooth a clear compound. Also add the sifted corn starch and mix it. Bring the milk to the boil together with the lemon peel or vanilla pod. Turn off the heat and pour it slowly over the mixture, filtering it. Bring the mixture back to the heat and stir continuously until the desired density is obtained. Take the pastry out of the fridge and divide it into two equal parts. Roll out the first part on a lightly floured work surface.

Transfer it to the 24cm diameter cake pan that you have already buttered. Prick the base with the edges of a fork, then cover it with chopped dark chocolate. Cover everything with the custard and level it with the help of a spoon. Also add the black cherries. Roll out the other half of the pastry and cover everything, sealing the edges well. Cook in a static oven 180 degrees for 40 minutes. Leave to cool for a few hours, and before serving remember to finish with a nice sprinkling of icing sugar. Your Neapolitan sweet pizza ready.

READ ALSO—> Cannavacciuolo casatiello dough, not just a simple pizza. What do you put in the dough instead of butter to make it shredded

Rustic ricotta and spinach pizza, grandmother’s recipe. VERY GOOD – Gordon Ramsay’s version

ricotta and spinach pizza


How to make rustic ricotta and spinach pizza

The video shows you the detailed procedure, prepare the rustic ricotta and spinach pizza with your grandmother!

ricotta and spinach pizza

Rustic spinach and ricotta pizza

Spinach, ricotta and mozzarella in a dough that you make in 10 minutes, put it in the refrigerator and then take it out two hours before rolling it out.

Preparation 10 minutes

Cooking 35 minutes

Leavening 14 hours

Scope appetizers

Kitchen Italian cuisine

Portions 4

Calories 380 kcal

  • 400 gr of 0 flour
  • 2 gr of brewer’s yeast
  • Half a teaspoon of sugar
  • 200 ml of water
  • A teaspoon of salt
  • 2 spoons of oil
  • 400 gr of fresh spinach
  • 400 gr of sheep’s ricotta
  • 1 egg
  • milk
  • 150 gr of mozzarella

For the dough

  • Prepare the dough the night before: put the flour in a bowl, make a hole in the centre, crumbled brewer’s yeast in the centre, add the water and let the yeast dissolve, add the sugar and the rest of the water.

  • Mix the mixture a little by hand and add the salt

  • Add two tablespoons of oil and compact the dough until it becomes uniform

  • Cut the dough in half (one half must be larger than the other)

  • Place the dough in the refrigerator overnight

  • Wash and clean the spinach and place them in the refrigerator

  • Take the dough out of the refrigerator two hours beforehand

For the stuffing

  • Boil some water and add salt, add the spinach and cook for 3 minutes. Drain the spinach and let it cool, squeeze it and chop it finely. Add a teaspoon of oil

  • Add the ricotta and the well-drained mozzarella

  • Beat the egg, add it to the filling and a little salt

  • Mix by crushing all the filling

Assemble the rustic pizza

  • A drizzle of oil in a 32 cm pan

  • preheat the oven to 180 degrees, static mode

  • Roll out two discs of dough, the larger one at the bottom and add the filling on top

  • Close with the smaller disc and if there is any dough left over, make a piadina

  • With your thumb, press the edge of the pizza on the pan, make small cuts on the surface and with a teaspoon lower the edge to create a cute cord

  • A drop of oil on the surface and brush with a little beaten egg and a drop of milk

  • Place in a static oven at 180 degrees for 35 minutes

Keywords savory ricotta and spinach pizza, savory ricotta and spinach pie

The best savory pie that everyone likes is the Rustic spinach and ricotta pizza. Grandma only uses fresh spinach to make it, but you can also use frozen ones, for her the farmer’s ones are something else entirely. The ricotta is sheep’s milk and then she adds mozzarella to make it stringy and even tastier. A great way to get children to eat vegetables who generally go crazy for this savory pizza, having a vegetable filling but very delicate.

INGREDIENTS FOR THE SALTED RICOTTA AND SPINACH PIZZA

  • 400 g of 0 flour
  • 2 g of brewer’s yeast
  • Half a teaspoon of sugar
  • 200ml of water
  • A teaspoon of salt
  • 2 tablespoons of oil
  • 400g of fresh spinach
  • 400 g of sheep’s ricotta
  • 1 egg
  • milk
  • 150g of mozzarella

For the savory ricotta and spinach pizza dough, grandma prefers the one you see in the video recipe (long leavening in the fridge), it can be prepared in 10 minutes or left in the fridge overnight and then left to rise two hours before serving. roll out the dough to make rustic pizza. Alternatively you can prepare rustic pizza with puff pastry or shortcrust pastry.

We do not recommend adding parmesan to the filling as it tends to cover too much of the flavor of the ricotta. Since the eye also wants its part, create a string around it using a teaspoon, the cutters and brush the pizza with beaten egg and milk to make it shiny.

Grandma prepares this ricotta and spinach pizza every week for her granddaughter, so easily include it in the children’s weekly menu. Especially for dinner or for a lunch out it is really comfortable. Also perfect on the Easter menu instead of the more demanding Easter cake.

If you love savory pies, also try the savory artichoke pie and the savory cabbage pie.

Rustic Neapolitan pizza (Original recipe) – Gordon Ramsay’s version

rustic Neapolitan pizza - Recipe by Tavolartegusto


There Rustic pizza it’s a savoury cake typical of Neapolitan cuisine which is prepared in Easter period where it is popular in every rotisserie in Naples! From do not confuse with the Pizza chiena much higher and with a leavened dough! This is the classic rustic Neapolitan with shortcrust pastry with a crumbly shell slightly sweet; with filled with ricotta creamy, where at times they meet pieces of salami And try it smoked! A real treat from rich flavor And decided which must be enjoyed cold! Let’s see together how to prepare it at home !

rustic Neapolitan pizza - Recipe by Tavolartegusto

There are many variations! there are those who add the baconwho the famous greaves which are also found in the Neapolitan Casatiello. The one I give you today is the Original recipe from the Rustic pizza of my Neapolitan family, which Uncle Michele always prepared together with the legendary Pastiera during the Easter period. It is a preparation very easybut be careful to respect little rules. First of all we use a base that stands out from the classic savory shortcrust pastry, because it has a percentage of sugar , which will give the characteristic taste. Then, use one drained ricotta to avoid softening the bottom, otherwise it loses friability! finally used right ingredients : Neapolitan salami And fresh provola in this way you will find all the authentic flavour from the real rustic Neapolitan pizza of our grandmothers! My advice is always to prepare it the day before to serve it, so that all the flavors settle perfectly. Believe me, it’s so good that you will serve it not just at Easteror for the Easter Monday picnic if you have any slices left over! I make it often for Parties , Buffet , Birthdays cut to squares or in small ones single portions together with the delicious salty Danube! believe me the wonderful figure is guaranteed! it will literally sell out!

Discover also:

The Savory Pastiera (rustic version of the great Neapolitan classic)

Rustic pizza recipe

PREPARATION TIMES




Preparation Cooking Total
45 minutes 1 hour 1h 45 minutes

Cost Kitchen Calories
Medium Italian 456 Kcal

Ingredients





Quantity for 8 people

For the pastry:

  • 300 – 320 g of ’00 flour
  • 150 g of lard which you can replace with soft butter
  • 50 g of sugar
  • 1 tablespoon parmesan
  • 2 egg yolks
  • 1 whole egg
  • 2 pinches of salt
  • 1/2 teaspoon baking powder

For the stuffing:

  • 600 g cow’s milk ricotta (perfectly drained)
  • 150 g Neapolitan salami
  • 150g fresh smoked provola
  • 50 g pecorino
  • 2 eggs
  • black pepper
  • 1 egg yolk + 20 g of lard or butter to brush the surface

Equipment:

Method

How to make rustic Neapolitan pizza

First of all, make the pastry by whipping the lard or butter with sugar, salt and parmesan with an electric whisk. Then add the eggs one at a time, whisking constantly and finally add flour and sifted yeast, mix by hand and form a ball. I advise you to look at the step by step photos in the SALTY SHORT PASTRY article

where you will find many useful tips, even if there is no sugar in the basic recipe and you will find a higher dose of parmesan, the consistency is practically identical.

Finally, wrap the pastry in cling film and place it in the fridge to firm up.

In the meantime, drain the ricotta perfectly and mix it with a hand whisk with the eggs, pecorino and a pinch of pepper until you obtain a velvety mixture and cut the salami and provola into cubes

how to make rustic Neapolitan pizza - Recipe by Tavolartegusto

While it is cooling, add the cured meats to the ricotta, stir well and leave aside. Do not add salt because it is already very tasty.

Then, when the pastry is very cold, divide it into two parts (the one you don’t use leave in the fridge) and roll it out on a floured surface to a thickness of 5 mm with the help of a rolling pin.

If you see that it is splitting because it is too cold, knead for a few seconds with your hands and roll out again, it will be perfect!

How to assemble rustic pizza

finally butter and flour a mold perfectly and line with the pastry, prick with a fork and add the filling, leveling it well leaving 4 – 5 mm on the edge:

topping the rustic Neapolitan pizza - Recipe by Tavolartegusto

At this point, also roll out the other piece of pastry with the same method indicated above to a thickness of 4 mm and place on the rustic pizza to close it:

close the rustic pizza - Recipe by Tavolartegusto

Roll it out using a rolling pin to obtain a flat surface and press on the edges with a finger to eliminate any excess dough:

close the Neapolitan rustic pizza - Recipe by Tavolartegusto

At this point, prick the surface with the tines of a fork, brush with egg yolk and butter previously mixed together and place in the fridge for 15 minutes.

In the meantime, operate the static oven at 180° or ventilated oven at 160°

Before baking, give another brush with egg yolk and butter and cook in the middle part for about 40 minutes, then lower the temperature to 170° and continue cooking for another 30 minutes or so.

Be careful not to burn, if you see it coloring too much, add aluminum foil to the surface.

Finally, remove from the oven and leave to cool on the pan for 30 minutes. Then turn out onto a wire rack and leave to cool completely for 7 – 8 hours, preferably 1 whole night.

Please rest, it is essential to settle the flavor and cut whole slices!

Here it is ready Rustic Neapolitan pizza

rustic pizza recipe - Recipe by Tavolartegusto

storage

It can be stored at room temperature for 1 day, then I recommend placing it in the fridge where you can leave it for another 2 – 3 days.

You can also proceed with storing it in the freezer where it will keep for a few months.

If you love rustic pizzas, also discover my entire collection of savory pies

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