Cacio e Pepe Pizza

January 10, 2023

easy

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.

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Ingredients

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	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 Pecorino Romano cheese
	2 tsp fresh cracked peppercorns
	1/2 cup shredded Pecorino Romano cheese
	Fresh oregano for garnish

Directions

1.

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.

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2.

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.

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3.

Spread Pecorino sauce over the center of pizza crust and top with shredded 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!

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