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Cacio e Pepe Pizza

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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
Cuisine Italian
Keyword black pepper, cacio e pepe, cheese, meatless, pizza
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Calories 86
Author Laurie McNamara


  • 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.


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.


Serving: 2slices | Calories: 86kcal | Carbohydrates: 3g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 197mg