Pizza al Pecorino
Pizza al Pecorino is a traditional Italian specialty that highlights the rich flavor of Pecorino Romano cheese. Pecorino is an Italian sheep's milk cheese that has been used since ancient Roman times. On a cool autumn evening, when you crave a truly bold and creamy pizza, this recipe is the perfect choice. The combination of the crispy crust and the melted Pecorino and mozzarella cheeses provides a deep and intense flavor in every bite. For an even more intense flavor, try serving it with a little extra grated Pecorino Romano cheese and freshly ground black pepper before serving!
Ingredients for this recipe
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Preparation Steps
1
In a small bowl, combine the lukewarm water and yeast. Let it sit for 5-10 minutes until the yeast is foamy.
2
In a large bowl, sift the flour and add the salt. Pour in the yeast mixture and olive oil. Knead the dough until it is smooth and elastic. If it's too sticky, add a little more flour.
3
Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
4
Preheat the oven to 430°F (220°C). On a lightly floured surface, roll out the dough to about 1/4 inch (0.5 cm) thickness. Transfer it to a baking sheet lined with parchment paper.
5
Brush the dough with a little olive oil, then grate the Pecorino Romano cheese over it, and distribute the mozzarella slices evenly on top.
6
Mince the garlic and sprinkle it over the pizza along with the fresh rosemary.
7
Sprinkle with freshly ground black pepper for an intense flavor.
8
Place the pizza in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and golden brown, and the crust is crispy.
9
Remove from the oven, let it cool for a few minutes, then sprinkle with extra grated Pecorino Romano cheese and serve warm.
