Recipe by Vicki Ravlich-Horan, Images by Brydie Thompson
This is the perfect pizza to start a meal.
1 tsp dried active yeast
1 tsp sugar
2 tbsp warm milk
⅔ cup warm water
2 cups flour
1 tsp salt
1 tbsp extra virgin olive oil
¾ cup grated parmesan
cracked pepper
Combine the yeast, sugar, milk and water in a large bowl and place in a warm spot for 10 minutes to activate the yeast. It’s ready when the yeast has formed a foam.
Add the flour, salt and oil and knead for five minutes (by hand or using the dough hook on a stand mixer). When the dough is smooth, place in a lightly greased bowl, cover and allow to stand for 1 hour. Heat a pizza stone in a 240°C oven.
Divide the risen dough into three and on sheets of baking paper shape into thin approx. 25m diameter circles.
One at a time cook the pizzas for about 8 minutes, until golden. Immediately sprinkle ¼ cup of parmesan cheese all over the pizza, and season generously with freshly ground pepper.
Cacio e Pepe or ‘cheese and pepper’ is a classic Roman pasta dish that dates back centuries. The key to this dish is its simplicity – three ingredients transform into a moreishly addictive pasta. The delicious cheese and pepper combo is one you can enjoy with gnocchi, in a quiche or with scrambled eggs or, as I prove below, on pizza, in gorgeous puffs and sausage rolls.
