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Cacio e Pepe Pizza
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Cacio e Pepe Pizza

Topped with just olive oil, pecorino cheese, salt and pepper, and cream, Cacio e Pepe pizza is surprisingly satisfying. Pair it with red wine and arugula salad for a simple yet sophisticated meal.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Main Course, Snack
Cuisine: American, Italian, Mediterranean
Keyword: pecorino cheese, pizzafied classic, vegetarian
Makes: 1 (12- to 14-inch) pizza
Cost: $10


  • Rolling pin (optional)
  • pastry brush
  • Large rimmed baking sheet or baking stone/steel
  • Pizza peel (optional)


  • 1 (14- to 16-ounce) ball pizza dough
  • High-quality extra-virgin olive oil
  • 4 ounces pecorino Romano cheese, finely grated
  • 1 teaspoon freshly ground black pepper, plus more as needed
  • ¼ to ⅓ cup heavy cream, divided
  • 1 pinch kosher salt or flaked sea salt


  • Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
  • Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
  • Brush the dough lightly with oil, making sure to get all the way to the edges. In a medium bowl, toss together the cheese and black pepper, then dump the mixture onto the oiled dough and spread it out evenly, leaving a 1-inch border of dough. Drizzle with half of the cream.
  • Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
  • As soon as the pizza comes out of the oven, drizzle on the remaining cream, sprinkle with the salt, and finish with a grind or two of black pepper. Let it rest for 5 minutes, then slice and serve.