Circle B Kitchen
This recipe turns out lots of really delicious crackers. I used a combination of grated parmesan and romano cheese on mine and they were super tasty. I also used cracked black pepper instead of the cayenne and I added a light sprinkling of coarse salt. The only other change I made was that my crackers needed almost 15 minutes to finish cooking, but everyone's oven is different, so the 12 minutes noted in the recipe might work fine for you. The crackers aren't really crispy when they first come out of the oven, but will crisp up as they cool. I stored mine in the pantry in a ziploc bag and they were still crispy the next day.
1/2 cup grated asiago cheese (or grated parmesan or romano)
1/4 teaspoon cayenne pepper (or cracked black pepper)
Coarse salt for sprinkling (optional)
1 pound prepared pizza dough, at room temperature
All-purpose flour, for dusting
1 large egg
Preheat the oven to 350 degrees F.
Combine the asiago and cayenne (or black pepper) in a small bowl. Dust the pizza dough lightly with flour, then run it through a pasta roller, adjusting the setting thinner each time and dusting with more flour as needed, until about 1/8 inch thick. (I rolled mine through to #6).
Lightly beat the egg and 1 tablespoon water in a bowl. Brush the dough with the egg wash and sprinkle liberally with the asiago-cayenne mixture. Using a pizza wheel, cut the dough crosswise into triangles. Place the dough triangles on a baking sheet and bake until golden, 10 to 12 minutes. Let cool on the baking sheet.