Sep 10, 2020

Cacio e Pepe Pizza

Prep Time: 20 mins
Cook Time: 10 mins
Cacio e pepe is one of my favorite easy pasta recipes, so why not turn it into a pizza? Cacio e pepe translates to “cheese and pepper” which are basically the only two things on this pizza.

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While the pasta version is traditionally made with Parmesan, I opt to top the pizza with an easy Parmesan cream sauce, fresh mozzarella and cracked pepper.

It’s hard to get a really crispy crust without using a pizza oven which has temperatures in the high 100’s. So, instead, I partially bake my pizza crust before I add the toppings. That way the crust has a chance to crisp up. Another way to get a crispy crust is by using a pizza stone. Letting the oven heat up with the pizza stone inside allows it to get really hot before you place the dough on it.

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Cacio e Pepe Pizza

hand picking up cheese and black pepper topped pizza
Print Pin
Prep Time 20 mins
Cook Time 10 mins
Serves 4 people

Ingredients:

  • 1 pound pizza dough, get the recipe here
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour , plus additional for rolling out the dough
  • 1 cup whole milk
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup cornmeal
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces whole milk fresh mozzarella
  • 1 teaspoon freshly cracked black pepper

Instructions:

  • Prepare dough according to recipe or let rise if needed.
  • In a small saucepan over medium heat, add butter and allow to melt. Add the flour and whisk to combine. Let the roux cook for a minute until a pale golden brown. Add the milk, whisking to incorporate. Bring the mixture to a boil then lower the heat to medium-low. Cook, whisking occasionally, until the sauce coats the back of a spoon, about 10 minutes. Slowly whisk in the Parmesan cheese until melted and completely combined. Set aside until ready to use.
  • Place pizza stone on the grill or in the oven and heat to 500ºF.
  • Divide the dough in half and on a lightly floured surface, working one half at a time, roll out each half of dough into about a 10-inch circle. The dough should be fairly thin. Place the dough on top of the pizza peel lightly sprinkled with cornmeal. If you do not have a pizza stone/peel then prepare the dough on a lightly greased baking sheet sprinkled with cornmeal.
  • Rub half the olive oil over the pizza dough including the edges. Use a pizza peel to slide the dough with parchment paper underneath it onto the pre-heated pizza stone. Cook until the crust is a pale brown and bubbly, about 6 minutes.
  • Top with 1/3 cup of the Parmesan cream sauce and evenly spread around the dough, leaving about ½” crust around the edges. Tear the mozzarella into large pieces and arrange half over the top. Sprinkle with ½ teaspoon of the cracked pepper.
  • Return to the hot pizza stone and continue to cook until the edges are golden brown and the cheese is bubbly, about 8 minutes. Remove and cut into equal pieces. Repeat with the remaining pizza dough and ingredients.

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