- 1 5-inch terra cotta pot, washed and dried
- 1½ cups (4 ounces) finely grated pecorino Romano
- ¾ cup (2 ounces) finely grated Parmesan cheese
- 12 tablespoons (1½ sticks) unsalted butter
- 1 tablespoon freshly-ground black pepper
- 1½ pounds fresh pizza dough, cut into 30 1-inch pieces and rolled into balls
- Olive oil, for serving
- Preheat oven to 350°F. Cut out a 3-inch circle of parchment, place in the bottom of the pot, and coat with nonstick cooking spray. Cut two 8x4” rectangular strips, coat with nonstick cooking spray, and line the sides of the pot (they will overlap slightly). Place the pot on a foil-lined baking sheet.
- Combine the pecorino Romano and Parmesan in a medium bowl.
- Melt butter in a large skillet over medium-low heat. Add pepper and cook, swirling the pan, until fragrant, about 1 minute. Pour into a medium bowl; let cool slightly.
- Dip balls in pepper-butter, then transfer to cheese mixture, rolling to coat, transferring them to the prepared terra cotta pot as you go. Top with remaining cheese mixture. Reserve the remaining pepper-butter mixture.
- Loosely tent the pot with foil. Bake until puffed, about 30 minutes. Remove the foil and bake until the top is deeply golden brown, 45 to 50 minutes. Serve with remaining pepper-butter for dipping.
Loaf pan instructions: Line an 8 1/2-by-4 1/2-in loaf pan with parchment paper. Continue as directed, checking for doneness after 35 minutes uncovered.