Caprese Cacio E Pepe Pie

Directions:

• Add the crackers, bread crumbs, olive oil and water in a mixer.
• Blitz them together to create a shortcrust pastry.
• Let the mixture cool in the refrigerator.
• Meanwhile, sheet the dough, making it 5mm thick.
• Line it in the pie mould, ensuring that the edges are nicely scraped and even.
• Dock the pie with a fork so that the pie crust does not swell and remains crispy.
• NOTE: Make sure the pie is chilled before baking. You can also blind bake it by adding dried beans, which can be removed later.
• Add a layer of cheese at the base, along with sliced tomatoes.
• Add in a layer of Sorrentina’s Blush Pink Sauce and some nuts.
• Repeat the first two steps.
• Bake it in a preheated oven for 14-15 minutes, at 180°C.
• Once done, top it up with sunflower seeds or pine nuts, for an added crunch.