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.
Course Mains & Entrees
Keyword black pepper, cacio e pepe, cheese, meatless, pizza
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.
When I make this pizza, I divide the dough in half to make 2 medium size pizzas (1 regular and 1 cacio e pepe), however you could totally make this into a large if desired, just double the toppings and keep in mind bake times may vary.