Wednesday, April 9, 2014

cheese pie...

You can never go wrong with the classic cheese pizza. This is a bit of a different take on what most of us are used to. No red sauce. No Olive oil. Yet, it sounds like all kinds of deliciousness.

Reimagining classic foods isn't always my favorite "go-to" recipe, but this sounds more like a different and very tasty, way to think of cheese and dough.



From the NY Times and Sam Sifton. Photography by Melina Hammer.










This is a pizza reimagining of the classic Roman pasta dish cacio e pepe, pasta served with only cheese and black pepper. It came to The Times from the kitchens of Roberta’s restaurant in Brooklyn, a pizzeria and lifestyle collective that occupies a number of buildings and lots in a far corner of the Bushwick neighborhood. Cream slicks the dough, and a mixture of mozzarella and tangy taleggio tops it. A shocking amount of freshly ground black pepper follows that application and, after the pizza is cooked, a shower of grated Parmesan. A drizzle of honey over the top would not be blasphemy.



  • 1 12-inch round of pizza dough, stretched (see recipe)

  • 4 teaspoons heavy cream

  • 2 ounces fresh mozzarella

  • 1 1/2 ounces fresh taleggio

  • Ground black pepper

  • 1 ounce Parmesan, finely grated


Place a pizza stone or tiles on the middle rack of your oven and turn heat to its highest setting. Let it heat for at least an hour.
Drizzle the cream over the stretched dough. Break the mozzarella into large pieces and gently place these on the dough. Break the taleggio into pieces and do the same. Grind an exceptional amount of black pepper onto the surface of the pie, approximately 8 to 10 grinds.
Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.
Scatter the Parmesan over the pizza and serve immediately.

2 servings


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