It’s always a dilemma in my house as to what to do with the dyed Easter eggs after the holiday is over. We hate to break the coverings that we so lovingly designed, and while they decorate the inside of our refrigerator nicely, I wondered for years whether there was another use for them that didn’t require discarding the beautiful shells right away.
This year, we’re going to use our gorgeous decorated eggs to create Greek Easter Bread. I hadn’t heard of this delight until recently, but it sounds delicious, fun to make, and we won’t have to destroy our Easter egg handiwork! The egg gets cooked right into the loaf as a lovely seasonal decoration.
I looked at a bunch of recipes for this Grecian delight, and every one that I found makes several loaves of the bread. I like this idea because it gives you plenty for your own family to consume and lots more for you to share. Since Easter generally marks the beginning of warm weather in our area, making this bread is a great excuse for getting out, visiting with neighbors and making a unique and generous holiday gesture.
Pippin Pizza Recipe
Ingredients
Pizza Dough Ingredients
- ¾ tsp active dry or instant yeast
- 1¾ cups all-purpose flour
- 1⅓ cups 00 flour
- 2 tbsp extra virgin olive oil
- 1¼ cups water
- 2 tsp sugar
- 1½ tsp salt
Pizza Red Sauce Ingredients
- 3 cups San Marzano tomato crushed or whole peeled
- 8 tbsp olive oil
- 4 cloves garlic, minced
- ½ medium yellow onion, small diced
- 2 tsp salt
- 1½ tbsp sugar
- 8 basil leaves
- 1 tsp dried oregano
Instructions
Steps to Make the Pizza Dough
- In an electric mixer fitted with a dough hook, combine the yeast and both flours.
- While mixing on low, drizzle in the extra virgin olive oil. Then add water, sugar, and salt and mix until combined. Knead on low speed for 2 minutes, then turn on medium for another 3 minutes.
- To ball up, split the dough in thirds. Begin by folding the ball onto itself to create surface tension, the dough will become tighter. Seal the seam at the bottom of the dough and transfer to a sheet pan that has been rubbed with olive oil.
- Brush the top with olive oil or a neutral oil such as avocado or grapeseed oil and wrap with plastic. Let this dough rest for at least 1 hour or until doubled in size.
- This dough can now go into the fridge for 1-3 days, over this time the flavor will continue to develop. However, you can use the dough immediately if desired, by letting it sit out for an additional hour to release the gluten strands.
- To shape the dough, begin generously flouring a workstation, be sure to keep a good amount of our on your hands, too. Place the ball in the middle and gently poke your fingers in the middle of the ball to start the process of flattening it out while making a crust. Place your hand in the middle and turn to stretch the dough while maintaining the raised rim on the edge.
- At this point, pick the dough up and using closed fists, stretch the dough to a 10-12 inch circle. Place on your pizza pan, to ensure your pizza cooks properly use your sauce sparingly, and do not go too heavy on the toppings. You can always have a side of your favorite sauce for dipping.
Steps to Make Pizza Sauce
- In a small saucepan, saute the garlic and onion with the olive oil for one hot second over medium heat.
- Stir in the tomatoes, salt, sugar, basil, and oregano.
- Bring to a simmer. Turn down the heat and let the sauce reduce for about 10 to 15 minutes.
- Blend in a blender until smooth or if you used crushed tomatoes and like a little texture blend lightly.
Directions for Baking Pizza
- Turn on the oven to 450 degrees.
- Place a pizza stone, cast iron pan, or baking sheet in the oven while it is preheating and let sit in the oven for at least 30 to 40 minutes to ensure it is hot.
- While the pizza stone is heating up begin rolling out your dough, once you have achieved a smooth pizza dough place the dough on parchment paper to create an easy transfer to baking stone or sheet pan.
- Then the assembling begins, go lighter on the sauce and toppings than you would think so your dough has a chance to rise and cook properly.Once pizzas go in the oven check them in 10 minutes. You are looking for your toppings and cheese to have a little color on them, this may take up to 18 minutes depending on how strong your oven is.
- Remove from oven and cool down slightly before cutting and serving.
Notes
Tips for Pizza Dough
- To make mini pizzas separate the dough into 6 instead of 3 pieces.
- Have rolling pins nearby, the kids will be better at rolling the dough out instead of stretching it.
- Have extra all-purpose flour on hand to sprinkle on the table before rolling it out so they do not stick to your countertop, or roll on top of a sheet of parchment paper.
- You can use all-purpose flour for both of the flours instead of OO flour.
- For a restaurant-quality pizza ensure the pizza stone, cast iron, or baking sheet has been heated through all the way (in the oven for at least 40 minutes). If you are looking for an easier pizza bake, you can omit heating the baking sheet and just place built pizzas on a baking sheet directly into the preheated oven.
Kid-Friendly Pizza Toppings
- Pepperoni (JM Stock Provisions)
- Mozzarella (BUF Creamery)
- Ricotta Cheese (Caramont Farm)
- Escamillo Peppers or any variety of sweet pepper (Bellair Farm)
- Caramelized Onions (Bellair Farm)
- Cherry Tomatoes (Little Hat Creek Farm)
Tip
For a richer bread, use a cup of milk in place of one of the cups of water. For a citrusy tang one, replace one cup of water with orange juice.
For more family-friendly recipes, see our Food & Home page. In each issue of CharlottesvilleFamily Life & Home, you’ll find even more recipes. Check out the Ham, Vegetable & 3-Cheese Quiche in the Spring Issue on page 30.
is a freelance writer, mother of two and constant creator in the kitchen.
