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.

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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


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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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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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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Tip: 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.

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