for 4 people

Dough

500 g	white flour
1 ½ tsp	salt
1 tsp	sugar
½ cube	yeast (approx. 20 g), crumbled
3 ½ dl	water
2 tbsp	olive oil

Sauce

50 g	butter
2 tbsp	white flour
3 dl	milk
80 g	grated Pecorino
	salt and pepper to taste

To serve

150 g	mozzarella, torn into pieces
2 tsp	peppercorns, coarsely crushed

How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the water and oil, mix, knead to form a soft, smooth dough using the dough hook on a food processor. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Sauce

Heat the butter in a pan. Add the flour, cook over a medium heat while stirring with a whisk; the flour must not take on any colour. Remove the pan from the heat. Pour in all of the milk at once, bring to the boil while stirring, reduce the heat, season, simmer for approx. 10 mins., stirring occasionally until the sauce is thick and creamy. Stir in the cheese, allow to cool slightly.

Pizza

Place a baking tray in the cold oven, heat the oven to 220 °C. Divide the dough in half, shape into 2 balls, flatten a little. On a lightly floured surface, stretch the dough into circles, transfer each pizza base to a sheet of baking paper.

To bake

Carefully slide one pizza (incl. baking paper) onto the hot baking tray. Spread half of the sauce on the base, bake for approx. 15 mins. on the bottom shelf of the preheated oven. Remove from the oven, cut the pizza into quarters, serve.

To serve

Top the pizza with half of the cheese and pepper. Bake the second pizza in the same way.

Show complete recipe