Cacio e Pepe Pizza

Name: Cacio e Pepe Pizza
Yield: Makes one 12-inch (30-cm) pizza; serves 2–4
Cuisine: Romanian
Ingredients: One 6-oz (170-g) ball fresh mozzarella cheese, preferably buffalo, thinly sliced; Extra-virgin olive oil, for brushing and drizzling; Semolina flour, for dusting; One 9-oz (250-g) ball NY Style Pizza Dough; ⅓ cup (80 ml) Creamy Garlic Sauce; Freshly ground pepper; ¼ cup (30 g) grated pecorino cheese

Preparation info

Makes one 12 inch pizza; serves
2–4

Difficulty
Easy

Appears in

Williams Sonoma Pizza

By Williams Sonoma

Published 2024

About

Cacio e pepe—a combination of pecorino cheese and freshly ground black pepper—is a classic Roman pasta dish. Here, we’ve transformed those flavors into a pizza that is simple but first-rate.

Ingredients

One 6-oz (170-g) ball fresh mozzarella cheese, preferably buffalo, thinly sliced
Semolina flour<

Europe
Romania
Vegetarian
Pasta
Pizza
Eastern Europe

Method

Position an oven rack in the middle of the oven and place a pizza stone on the rack. Preheat the oven to 550°F/290°C (or as high as it will go). Once the oven has reached 550°F/290°C, let the stone continue to heat for 15–30 minutes longer, without opening the door.

If using bu