Questions? Feedback? powered by Olark live chat software

Cheesus Christ

Cheesus Christ
Cheesus Christ

Once again I was reading the clever and off-beat pizza manual extraordinaire, Roberta's Cookbook, when I stopped in my tracks.  "Cheesus Christ"-how can a name like that, not stop you in your tracks?  The recipe seemed simple-spread a little heavy cream, distribute a couple of different cheeses then stick it in the oven.  Not so fast!  I made a couple of oversights with my first attempt.  When I read a pizza recipe, I usually look at the picture, glance at the ingredients and go to work (Roberta's Cookbook photography is exceptional and the names they give the pies are so entertaining!). The crust was perfect, thanks to the Baking Steel, my mistake was an overload of heavy cream and cheese.  My creation was in shambles!  Roberta's pie was simple and eloquent.  My pie was soupy and heavy.

Back to the drawing board!  Luckily, I was armed with a couple of additional dough balls. For my second attempt, I was much more conscientious.  I layered the ingredients, but this time I followed my usual mantra of less is more (I guess the thought of all that cheese/cream got me a bit over zealous the first time around).  The results, not quite up to Roberta's standards, but very good nonetheless!  The flavors were subtle but spot on and delicious!

If you are in need of an excellent starter pie for your next pizza night, Cheesus Christ is a heavenly choice!

Create Some Love,

Andris

Follow Baking Steel on PinterestTwitter and Facebook. (And you can follow me on Twitter here.)

the dough
the dough
the cheese
the cheese
yes, heavy cream as a base.
yes, heavy cream as a base.
preparing for launch
preparing for launch
out of the oven
out of the oven
slice and serve
slice and serve

Recipe adapted by Roberta's Cookbook.

Ingredients

1 dough ball

3 oz. heavy cream

3 oz. taleggio cheese

3 oz. fresh mozzarella cheese

grated romano cheese

pepper

Instructions

1.At least 2 hours prior to preparing your pizza, allow dough to rest for 2 hours at room temperature. Place Baking Steel on top rack.  Pre-heat your oven to 500 degrees or on full throttle.

2. Stretch or roll out dough to a 12 inch cylinder, or any shape will do. Lightly flour your peel and place dough on top.

3. With the back of a spoon, evenly coat and spread the heavy cream.  Leave about 1/2 inch around the edge.

4. Evenly distribute the fresh mozzarella and taleggio cheese and top freshly ground pepper.

5. Launch the pizza onto the hot Baking Steel.

6. Bake until desired browning, remove from oven and top with grated romano cheese.

Slice and Serve

Print Friendly and PDF