Oh, hello. You might be wondering where I’ve been. The answer to that is mostly working and in Broadway theaters, but what else is new?

The pertinent information is really that my oven died. Well, she started dying in October, then actually died two days before Christmas—the worst possible timing. She was brought back to life by a new heating element in January, then died again (!) when the little computer that makes her work went kaput one morning while I was making French Onion Scones—more on those soon.

Rest assured, she lives once again. As do I, and I am here to bake and blog another day. Because, as a friend and I recently discussed, I really don’t know who I am if I’m not baking. Even if I’m not posting, I’m still baking. This unlikely hobby-turned-job of mine is so tightly wrapped into who I am that it’s kind of incredible. I know it sounds cheesy, but it’s true.

And anyway, cheesiness is on brand for today’s recipe: Cheesy Pizza Crackers. They’re savory, spicy (if that’s your deal), and with both mozzarella and Parmesan, they’re definitely cheesy. Beyond that, these crackers are flavored with garlic powder, oregano and red pepper flakes, and bound with tomato paste. They’re crispy and crunchy and reminiscent of everything good at your favorite pizzeria.

I recommend eating them by the handful.

Cheesy Pizza Crackers
makes lots

1 3/4 cup all-purpose flour
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried oregano
1/4-1/2 teaspoon red pepper flakes (optional, to taste)
3/4 teaspoon Kosher or sea salt 
8 ounces whole milk low-moisture mozzarella (not fresh!), grated by hand (not pre-shredded!)
1/4 cup finely grated parmesan
1/2 cup (1 stick) unsalted butter, cold, cut into pieces
2 teaspoons tomato paste 
1/3 cup cold water
flaky salt, for finishing

Place oven racks in the central positions. Preheat oven to 400F. Line two sheet pans with parchment paper.

In a food processor, combine flour, sugar, garlic powder, dried oregano, red pepper flakes, salt, grated mozzarella, parmesan, butter and tomato paste. Process until combined, with no large pieces of cheese or butter. Add water and process until dough starts to gather into a ball.

Flour your hands, a surface, and a rolling pin. Turn the dough onto the surface and give it a couple of kneads to combine. If you do not want to make crackers immediately, wrap the dough in plastic and refrigerate it for up to 3 days. When you’re ready to bake, you may roll it out cold or at room temperature.

Divide it in half. Loosely cover one half with plastic wrap or a clean kitchen towel. Roll the remaining half of the dough out to 1/8-inch thickness. Use a large, sharp chef’s knife (or bench scraper) to cut it into 1-inch squares. Carefully transfer squares to the baking sheets. Poke each square with a toothpick or other object to let steam out. Sprinkle with flaky salt.

Bake crackers 16-17 minutes, rotating the pans at the 10 minute mark for even browning. Let crackers cool on the pans. They will fully crisp up as they cool. Repeat rolling and baking with remaining dough and scraps.

Crackers will keep in an airtight container at room temperature for at least a week.

Note:

If you do not want to make crackers immediately, wrap the dough in plastic and refrigerate it for up to 3 days. When you’re ready to bake, you may roll it out cold or at room temperature.