Cacio e Pepe Pizza is simple yet flavorful. Homemade pizza dough is drizzled with olive oil and topped with pecorino Romano, parmesan and freshly ground black pepper for a salty, cheesy and peppery pizza.
Originally cacio e pepe is pasta. Today it’s pizza!
Essentially, cacio e pepe means cheese with pepper. And that’s exactly what this is, just in pizza from.
Early summer I ordered a pizza stone without really knowing if I’d love it or not. My last experience with a pizza stone was as a teenager when I slipped a frozen pizza onto a (my Mom’s) hot pizza stone and it cracked in half. FYI I never slid a frozen anything onto a hot stone ever again. A lesson learned the hard way. (sorry mom!)
Needless to say, this time around I planned on making a fresh pizza. And the pizza stone yielded a evenly crisp bottomed pizza, leaving me totally impressed. Alternatively, you can use an inverted (dark is best) metal baking sheet.
To Make Cacio e Pepe Pasta You Will Need:
- 1/2 of homemade pizza dough recipe
- olive oil
- pecorino romano cheese
- parmesan cheese
- coarse freshly ground black pepper
- fresh oregano leaves (optional, for garnish)
Prepare the dough as instructed. Once it has risen, press or “punch” it down to express all the air of the dough.
Next I divide the dough in half to make 2 medium size pizzas (I made 1 regular and 1 cacio e pepe), however you could totally make this into a large if desired, just double the toppings and know baking times may vary.
Place half of the dough onto a lightly floured surface.
With a floured rolling pin, roll out the dough to roughly 12 inches.
Prick the middle of the dough with a fork and brush with olive oil.
Transfer to a lightly oiled pizza stone (or inverted metal baking pan). I also sprinkled the stone with a little cornmeal.
Sprinkle with parmesan, pecorino and freshly ground black pepper. I honestly don’t measure, but its about 2 to 3 tablespoons each.
Bake on the bottom rack of your preheated 450° for 12 to 14 minutes or until golden brown and crispy.
Fresh out the oven sprinkle with more of the parmesan and pecorino about 1 tablespoon each – give or take. It will instantly melt into the hot pizza.
Add a fine drizzle of good quality olive oil and I like to add extra black pepper and fresh oregano leaves.
This pizza is a great meatless option or as a delicious appetizer.
The crisp pizza dough melts into the salty cheese.
And the coarse black pepper adds a delicious spicy bite while the arugula gives a burst of herbaceous freshness. Serve with a light salad and crisp glass of white wine.
Cacio e Pepe Pizza
- 1/2 recipe [homemade pizza dough], see notes
- 1 tablespoons olive oil, plus more for serving
- 1/4 cup parmesan cheese, okay to eyeball it!
- 1/4 cup pecorino romano cheese, okay to eyeball it!
- black pepper, coarse freshly ground
- oregano leaves, for serving (optional)
- Move and oven rack to the lowest position and preheat your oven to 450°.
- Place half of the dough onto a lightly floured surface and with a floured rolling pin, roll out the dough to roughly 12 inches.
- Transfer the dough to the lightly oiled (I also lightly sprinkle it with cornmeal) stone or inverted sheet pan. Prick the middle of the dough with a fork and brush with olive oil.
- Sprinkle with 2 to 3 tablespoons of the parmesan and pecorino cheeses and freshly ground black pepper.
- Bake in your preheated oven for 12 to 14 minutes or until golden brown and crispy.
- Fresh out the oven sprinkle with more of the parmesan and pecorino. It will instantly melt into the hot pizza.
- Lastly add a fine drizzle of good quality olive oil and I like to add extra black pepper and fresh oregano leaves.
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