Cacio e Pepe Pizza
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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Cacio e pepe pizza takes the classic Roman pasta flavors of cheesy pecorino and freshly cracked black pepper and turns them into a rich, ultra-satisfying pizza with a creamy Parmesan sauce and melty mozzarella. Partially baking the crust before adding toppings helps ensure a crisp, golden base even in a home oven, while simple ingredients let the bold cheese and pepper shine. If you love this global twist on a cheese pizza, try my spinach artichoke pizza or this sweet and savory speck and brie pizza with fig jam next.
Why You’ll Love This Recipe
- Simple yet bold – only a handful of ingredients delivers big, cheesy flavor.
- Crispy crust – par-baking or a hot pizza stone gives excellent texture at home.
- Elegant weeknight meal – impressive enough for guests but easy to make.
Key Ingredients in This Recipe
- Dough – Pizza is the perfect cure for a hectic tornado of a week. It’s fast and easy to make using my homemade pizza dough recipe. If you want a shortcut, you can find pre-made dough in the refrigerated section of Trader Joe’s and Whole Foods. I also recommend checking if your local pizza spot sells their dough, it’s a great way to support local!
- Mornay sauce – Mornay sauce is a bechamel sauce with cheese added. The creamy Parmesan cheese sauce is used as the sauce for this pizza. It starts with a roux base – butter with flour whisked in then milk is simmered until its thickened and grated Parmesan is whisked in.
- Parmesan – Parmigiano Reggiano is definitely one of my favorite cheeses. It’s a hard cow’s milk cheese aged for different lengths of time. I’d recommend buying a roughly cut piece of wrapped cheese from the grocery store – it’s typically a higher quality cheese.
- Black pepper – I recommend using freshly cracked black pepper in this recipe. If your pepper grinder doesn’t do a coarse grind, use the flat side of a knife to press down and roll over the peppercorns.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Heat your oven with a pizza stone inside (if available) so the dough crisps quickly and evenly, or par-bake the crust before adding toppings to avoid a soggy center.
Swaps and Substitutions
- Parmesan: Swap half or all Parmesan for pecorino romano for a more traditional cacio e pepe flavor.
- Mornay sauce: Use a good-quality store-bought alfredo sauce warmed gently instead of making homemade mornay.
- Mozzarella: Substitute fresh burrata or taleggio for a creamier, richer cheese experience.
- Crust: Use pre-made pizza dough or flatbread to save time without sacrificing taste.
Special Equipment
These are far and away my pizza essentials! To make the best pizza in an oven I recommend using the following:
- Pizza stone – To cook pizza evenly in the oven heat the pizza stone with the oven.
- Pizza peel – This makes it easy to transfer the pizza to and from the oven
- Wire cooling rack – This keeps the underside of the pizza as crispy as possible.
- Metal tray – Cut and serve pizza on a metal tray.
How to Make Cacio e Pepe Pizza (Step-by-Step)
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.
Drizzle half the olive oil over the pizza dough and rub it all over 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.
How to Serve Cacio e Pepe Pizza
- Straight from the oven: Serve while the cheese is bubbling and hot.
- With a simple salad: Arugula with lemon vinaigrette balances richness.
- Drizzle of olive oil: A finishing drizzle of extra-virgin olive oil adds sheen and flavor.
- Serve family-style: Place whole pizza on a board and let everyone slice their own.
How to Store Cacio e Pepe Pizza
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Reheat: Warm in a hot oven or toaster oven to re-crisp the crust.
- Avoid soggy crust: Don’t microwave, as it softens the base.
FAQ – Frequently Asked Questions
What makes cacio e pepe pizza different from other cheese pizzas?
It’s inspired by the Italian pasta cacio e pepe, focusing on a creamy Parmesan base and lots of freshly cracked black pepper rather than tomato sauce.
Can I use pecorino romano instead of Parmesan?
Yes — swapping in pecorino romano (in whole or part) gives a more authentic cacio e pepe flavor.
Do I need a pizza stone for cacio e pepe pizza?
A pizza stone helps get a crisp crust but isn’t required — par-baking the dough or using a pre-heated baking sheet also works.
What size pizza does this recipe make?
This version makes two 10-inch pizzas; adjust dough and toppings if making a different size.
Can I make cacio e pepe pizza ahead of time?
You can prepare the dough and mornay sauce ahead, but toppings are best added just before baking.
Other Recipes to Try
Loved this pizza? There’s more inpso where that came from! Take a look at some of these dinner options below for your next family dinner or at-home date night:
- Cacio e Pepe
- Spinach Artichoke Pizza
- Speck and Brie Pizza with Fig Jam
- Georgian Cheese Bread Recipe (Khachapuri)
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Cacio e Pepe Pizza
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Equipment:
Ingredients:
- 1 pound pizza dough
- 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 (260ºC).
- 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.
Notes:
Heat your oven with a pizza stone inside (if available) so the dough crisps quickly and evenly, or par-bake the crust before adding toppings to avoid a soggy center.
Nutrition:
Calories: 727kcal | Carbohydrates: 70g | Protein: 28g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 1419mg | Potassium: 196mg | Fiber: 3g | Sugar: 11g | Vitamin A: 853IU | Calcium: 476mg | Iron: 4mg
DID YOU MAKE THIS?
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I think this looks amazing. Nicely done.
Andris
A personal favorite of mine. Made it for the family for our pizza night and they were blown away. Fancy cheese pizza? Yeah, it was a hit.
YESSSSS!!!! So glad it was a hit!
This has become my new favourite pizza!! It’s really simple to do and the instructions are really clear! If you like Alfredo sauce, then this is the way to go!
How many calories are in one of these pizzas? Thanks in advance xx
I’ve gone ahead and added the nutritional information to this recipe for you the estimate is 727 kcal
Hello Kylie, I like the recipe very much, but it isn’t clear until the end that one is making two pizzas. Also, I have never seen anyone get that charred crust in the photo in a 500 degree home oven. Am I wrong?
I apologize if that is not clear at the beginning, I always recommend reading a recipe through once before starting to make sure all parts are seen. As for the charred crust – For more color on the crust (as in this photo) I sometimes broil the pizza for a few minutes or with a torch to char the crust a bit more.
Cacio e pepe is made with pecorino romano, and that is the only cheese that is traditionally used. That said, it’s kind of you to allow us to substitute half of the wrong thing with the right thing. When did you first realize you were incapable of shame?