Catholic Recipe: Casatiella (Egg Pizza)
Also Called: Egg Pizza
In Italian homes various customs are observed on Holy Saturday. The parish priest passes from house to house blessing each with holy water. At dinner the head of the family blesses the table with a palm branch kept from Palm Sunday, and special cakes and a pizza made with eggs are eaten.
Sift flour and salt on a board and add the yeast which has been dissolved in the lukewarm water. Knead well and work in 2 tablespoons of olive oil or lard; knead again until smooth. Set aside in a warm place to rise for about three hours or until doubled in bulk. Then spread the dough about 3/4 inch thick in your largest pie pan. Make eight holes at regular intervals, insert half a hard-boiled egg, and press surrounding dough over it to cover. Brush with a little oil or butter, sprinkle with salt, and bake for about twenty minutes in a 400° F. oven.Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951