Traditional Italian Easter Pizza Recipe

Put the slightly tepid milk in a large cup and add the sugar and the cube of yeast. Mix and keep aside for 10 minutes.

Pour the flour, the Parmesan and the pecorino into a large bowl, mix with a fork and then form a hole in the centre.

Put the eggs, grated lemon, pepper and nutmeg. Beat and add the water, oil and melted and warmed butter. Then, add the dissolved yeast.

Incorporate the flour using a fork until obtaining many large crumbs, add the salt and mix.

Transfer the dough to a floured, compact work surface and work the dough for 5 to 10 minutes. Then, spread the dough with your hands and put the cheese cubes on top. Fold the dough, making four folds inwards. Then, shape it like a ball.

Place inside a 1 kg panettone mould. Brush the surface of the loaf with melted butter, cover it with food film and let it rise for 2 hours. When it has doubled its volume, remove the film.

Bake at 180°C for 50 minutes. Then, leave the Easter pizza in the open oven with the heat off for 15 minutes.

Remove from the oven and remove from the mould. Leave it cool on a wire rack.