This is what the simply delicious pasta dish cacio e pepe would looks like in pizza form. I know you’ve been wondering so you’re welcome.

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How is it June?? I feel like I am in a time warp because it both feels like no time as passed and yet at the same time so much has happened. Unfortunately few of those things have been good, especially lately.

Despite all the progress human-kind has to show for itself over the course of history, it’s devastating that people of color are still treated as lesser humans.

I sit here not really knowing what else to say without feeling like they are just words, or a list of thoughts that you’ve heard before, but I feel the need to express my support so here goes.

These protests are absolutely warranted.

We need to be better at being kind to our fellow humans, of all races, genders, backgrounds, and beliefs.

So much hatred spawns for misunderstanding or fear. Instead, learn about the lives of others different than yours – try to understand their perspective.

This cannot go on. We have to change.

The photos of people of all colors, even policemen, coming together in protest give me hope that maybe something will finally give this time.

Butt takes more than standing alongside one another to change a mindset of the collective, however the collective can change by one person at a time.

How do you transition from that to talking about this pizza? You don’t.

How frivolous does my blog full of food recipes feel in comparison to actual pain and suffering?  But here we are so I am just going to go with it.

This pizza, as you can guess from the name, was inspired by the dish cacio e pepe (cheese and pepper), so you can guess what the toppings are – cheese and pepper.

But not just any cheese: freshly grated romano, parmesan, and a big ball of burrata. If you are unfamiliar with burrata, imagine a fresh ball of mozzarella with stracciatella and cream in the center – similar to a rich ricotta.

Now imagine that melted on top of pizza.

Finish it off with a drizzle of truffle oil and you’ve got a deliciously simple pizza.

Three years ago: June 2017 Stitch Fix #23

Four years ago: Chorizo Breakfast Burritos

Five years ago: Boozy Ginger-Lemon Fruit Salad

Eight years ago: Baked Blueberry French Toast with Streusel Topping

Nine years ago: Chick’amole Salad Sandwich

CACIO E PEPE PIZZA

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Yield: 2-3 servings Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 2 Tbsp unsalted butter, melted
• 2 Tbsp olive oil
• 1 tsp fresh ground black pepper
• 2 oz. Parmesan cheese, finely shredded
• 2 oz. Romano cheese, finely shredded
• 8 oz. fresh burrata Mozzarella
• 1 Tbsp truffle oil
• Freshly chopped parsley, for garnish

Directions

1. Place pizza stone on middle rack and allow to preheat in the oven to 450°F.
2. Roll out dough to desired size and transfer to a pizza peel (or flat baking sheet) sprinkled with cornmeal.
3. Spread butter and olive oil over the dough and top with pepper, Parmesan, and Romano. While holding it over the pizza, rip burrata into pieces and distribute evenly.
4. Transfer to the hot pizza stone (it’ll take a couple shakes) and bake for 15-20 minutes or until it the crust turns golden and the cheese starts to bubble.
5. Allow to cool 5 minutes before cutting and serving drizzled with truffle oil and a sprinkle of parsley.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Who needs a deep fryer when you have a grill? These grilled potato wedges are the perfect side any of grilled entree and come with an addicting truffle aioli.

I don’t normally post on Fridays but after sharing a dessert and a entree for #CookoutWeek I felt like I needed a side dish to tie it all together. As I am sure you’ve guess from the title and the previous posts’ photos I went with grilled potato wedges. While I could have just tossed them in truffle oil when they were done, which would have been delicious enough, instead I served them with a truffle aioli and it was stinking fantastic.

This was actually my first time using truffle oil in a recipe. A friend gave me a small bottle of truffle oil a year ago but I’ve been coveting it for the right time. While I still have yet to open that bottle, I did open an even bigger bottle I got from The French Farm for #CookoutWeek! Fun fact, you’re not really supposed to cook with truffle oil, it’s better as a finisher, hence why I said I could have sprinkled some of it on the fries after they came off the grill. Or in this case make an aioli which I now I want to slather on everything.

As #CookoutWeek comes to a close, remember to check out all the other great recipes posted today listed at the end of this post. And you don’t want to miss your chance to enter the big giveaway!

Two years ago: Currywurst Sliders

Three years ago: Caramelized Onion Dip

Four years ago: Vanilla Bean-Nutmeg Shake with Blackberry Swirl

Six years ago: Nutella Waffles with Raspberry Syrup

GRILLED POTATO WEDGES WITH TRUFFLE AIOLI

Serves 2-3

Ingredients:

TRUFFLE AIOLI

1/4 cup mayonnaise

1/4 cup sour cream or plain Greek yogurt

1 Tbsp Pebeyre black truffle sunflower oil

1 Tbsp chopped fresh parsley

Salt and pepper, to taste

FRIES

2 Russet potatoes, cut into wedges

1 Tbsp olive oil

Salt and pepper, to taste

Directions:

1. In a small bowl, whisk together the mayonnaise, sour cream, truffle oil, parsley, and salt and pepper. Refrigerate or set aside until ready to use.
2. Preheat grill over to medium-high (450°-500°F) and grease grates.
3. Place potato wedges in a large microwave-safe bowl and microwave for 3 minutes on high.
4. Place potatoes on grill and cook for 5-7 minutes on each side or until browned, crispy and tender when pierced with a fork. Serve hot with aioli.

Source: The Spiffy Cookie original