Cacio e Pepe Pizza
Cacio e Pepe seems to be everywhere these days. It seems that every restaurant has some version of it and I’m not mad about it at all. What’s not to love about it? It’s just cheese, pepper, and carbs so basically all the good things. So, how can I take all those things and make it even better? Turn it into a pizza of course! This pizza is creamy, cheesy, peppery, and simply put, so good!
Entertaining tips:
Make the cream sauce up to 3 days in advance and store in the fridge. Take it out 30 minutes before building the pizza.
If making homemade pizza dough, make the day before and store in the fridge. Even better… make a big batch and freeze the dough for up to 3 months. Remove from freezer for an hour before using.
Recipe - serves 4
Ingredients:
1 Store bought or homemade pizza dough
1 Tbsp olive oil
1 medium shallot, finely chopped
6oz heavy whipping cream
1 cup shredded Italian cheese blend. Preferably one with Parmesan and Asiago.
1 1/2 tsp ground pepper
4 oz fresh mozzarella
1/4 cup cornmeal
To make:
Pre-heat oven to 500 degrees.
Place a small sauce pan over medium heat.
Add olive oil and shallots to sauce pan. Cook shallots for 2-3 minutes.
Add heavy cream to pot and bring to a simmer to thicken.
Add cheese and ground pepper. Stir until melted and creamy.
Remove from heat and set aside.
On a large baking sheet, sprinkle cornmeal generously to prevent pizza from sticking.
Pull pizza dough out to a large circle and place on baking sheet.
Spread cream sauce over pizza dough.
Tear mozzarella and place on pizza.
Bake for 10-12 minutes or until top is golden and bubbling.
Let cool for 5 minutes. Slice and Enjoy!
