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Cacio e pepe pizza with roasted radishes
Cacio e pepe pizza with roasted radishes by fiveandspice
WHO: fiveandspice is a Boston-based food studies doctoral student with a host of hobbies.
WHAT: A thin-crusted pizza with serious kick from freshly ground pepper, Grana Padano, and roasted radishes.
HOW: The slow-risen dough couldn't be easier, and assembling the pizza is a matter of piling on a few toppings.
WHY WE LOVE IT: The textural contrast of salty cheese, tender radishes, and crusty bread make this pizza irresistible. As fiveandspice says, it's the perfect accompaniment to a "big old arugula salad."
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Flour and yeast for the pizza dough; radishes, olive oil, cheese, and pepper to top it.
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After proofing the yeast, we got to mixing up the dough. Here, Merrill drizzles in the olive oil.
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The dough starts out sticky, but it'll be supple and smooth soon enough.
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Don't be afraid to keep adding flour if you have to -- Merrill went a full half-cup over to get the dough to come together.
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When it holds together but is still a but sticky, you're done.
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After a quick coating in olive oil, the dough goes off to rest. (And rise!)
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Meanwhile, Amanda prepares the radishes. After slicing, they're tossed with olive oil and salt before roasting.
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Pizza dough, all grown up!
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Amanda lets it all out with a sucker punch to the risen dough.
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Then she halves it with her trusty Brooklyn Kitchen bench scraper.
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Bread dough likes to wait between handlings -- we prepped toppings while these two guys took a rest.
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Grana Padano and Pecorino pack a salty punch!
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We baked our pizzas directly on a pizza stone, so Amanda used both flour and cornmeal to make sure they didn't stick.
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You can start shaping the pizza dough with your hands.
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We found a rolling pin to be useful towards the end -- you want this crust to be thin, thin, thin!
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Amanda gently eases the crust onto the baking sheet.
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Brushing the dough all over with olive oil -- including the outer edges -- ensures a crispy, evenly browned top.
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Evenly spread the grated cheese over the pizza. It's snowing Pecorino!
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It's very important to arrange the radish slices with scientific precision. (No, it isn't.)
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And finally, the "pepe" part of "cacio e pepe" -- don't be afraid to sprinkle it on liberally!
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Just 10 minutes in the oven, and you'll have this.
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Grab a slice.
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