Pizza Two Ways - ★Cooking Recipes★

Directions for: Pizza Two Ways

Ingredients

Cacio e Pepe Pizza

1 cup grapeseed oil

1 large head of garlic, peeled

250 g pizza dough

125 g fiori di latte, torn

cup grated pecorino

tsp black pepper

Ricotta, Kale and Sausage Pizza

1 Tbsp olive oil, divided

1 hot Italian sausage, casing removed

250 g pizza dough

125 g fiori di latte, torn

cup ricotta

3 leaves tuscan kale, stemmed and torn

Directions

Cacio e Pepe Pizza

1. Submerge garlic in oil a small pot. Cook over medium-low until soft, about 1 hour. Using a slotted spoon, transfer garlic to a food processor. Whirl until a smooth paste forms. Reserve oil.

2. Meanwhile, preheat oven to 550F. Flour a large, rimless baking sheet.

3. Stretch dough into a 13 x 9-inch oval. Transfer to a prepared baking sheet. Brush with garlic puree, then top with fiori di latte and pecorino. Drizzle with 2 teaspoons reserved oil, then sprinkle with pepper.

4. Bake in oven until bottom is crisp, 8 to 10 minutes.

Ricotta, Kale and Sausage Pizza

1. Preheat oven to 550F. Flour a large, rimless baking sheet.

2. Heat a large frying pan over medium-high. Add 1 tsp oil, then sausage. Cook, breaking up with a wooden spoon, until golden-brown and cooked through, about 5 minutes. Set aside to cool.

3. Stretch dough into a 13 x 9-inch oval. Transfer to a prepared baking sheet. Top with fiori di latte, cooled sausage, ricotta and kale. Drizzle with remaining 2 tsp oil.

4. Bake in oven until bottom is crisp, 8 to 10 minutes.

Tips and Substitutions

If you dont own a rimless baking sheet, use the bottom side

Source and Credits

Cacio e Pepe Pizza courtesy of Chef Craig Harding.

Ricotta, Kale and Sausage Pizza courtesy of Chef Rob Rossi.

See more: Cheese, Comfort Food, Party Favourites