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Cacio e Pepe Pizza

The classic and beloved Roman pasta dish is transformed into a crispy, deep dish pizza! A luscious, peppery, Pecorino Romano sauce is topped with shredded Pecorino plus fresh oregano for a flavor bomb you’re sure to love.
Prep Time 5 mins
Cook Time 10 mins
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Italian

Ingredients
  

  • 1 lb refrigerated pizza dough or your favorite homemade dough
  • 1 tsp olive oil
  • Cornmeal for baking
  • 3 TB butter
  • 3 TB flour
  • 3/4 cup milk
  • 1 cup grated Locatelli Pecorino Romano cheese
  • 2 tsp fresh cracked peppercorns
  • 1/2 cup shredded Locatelli Pecorino Romano cheese
  • Fresh oregano for garnish

Instructions
 

  • Preheat your oven to 500 degrees. Melt butter in a sauce pan over medium-low heat and whisk in flour. Continue whisking for 2-3 minutes or until mixture turns golden brown. Whisk in milk and continue to cook, stirring constantly, for 4 minutes. Stir in grated Locatelli Pecorino Romano and 1 tsp cracked peppercorns, cover and keep warm.
  • Stretch pizza dough to 8-9” circle and place on cornmeal on a baking sheet or pizza stone. Brush with olive oil and bake for 7-10 minutes or until crispy and well browned.
  • Spread Pecorino sauce over the center of pizza crust and top with shredded Locatelli Pecorino Romano cheese. Return to oven for 1-2 minutes or until cheese is bubbly. Top with remaining peppercorns and torn fresh oregano and enjoy!

Notes

If you’re in a hurry you can also use a pre-made pizza crust here. Just bake according to package instructions and top as directed above.
Keyword cacio e pepe, imported pecorino romano cheese, vegetarian pizza, white pizza