Cacio E Pepe Pizza
Cacio E Pepe Pizza
Category
Main Course
Prep Time
10 minutes
Cook Time
10 minutes
Calories
425
Author:
Giada De Laurentiis
Ingredients
- ¾ cup freshly grated Pecorino Romano
- ¾ cup freshly grated Parmesan
- 1 teaspoon freshly cracked black pepper
- 1 pound pizza dough, (store-bought or Giada',s pizza dough recipe)
- Flour
- 2 tablespoons crushed ice
- Olive oil (for drizzling, such as Fratepietro)
Instructions
- Preheat the oven to 500 degrees. Place a baking sheet in the oven to preheat while you assemble the pizza.
- In a small bowl, mix the Pecorino Romano, Parmesan and freshly cracked black pepper. Set aside.
- On a lightly floured surface, roll and stretch out the pizza dough into an 11-by-16-inch oval. Remove the hot baking sheet from the oven. Carefully transfer the dough to the preheated baking sheet. Sprinkle the crushed ice evenly around the pizza dough, leaving an inch empty around the crust.
- Bake the pizza in the oven for 8 to 10 minutes, or until the crust appears golden brown and fully cooked.
- Remove the pizza from the oven, and immediately sprinkle the cheese mixture over the dough, leaving about half an inch empty around the crust. Drizzle with olive oil and eat immediately
Nutrition
Nutrition
- per serving
- Calories
- 425
Amount/Serving
% Daily Value
- Carbs
- 55 grams
- Protein
- 21 grams
- Fat
- 13 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 32 milligrams
- Sodium
- 1346 milligrams
- Fiber
- 2 grams
- Sugar
- 7 grams
3 reviews & comments
Hi @Greg! The creamy, velvety layer actually comes from adding cruched ice to the pizza! The cheese melts into the starchy water, similar to how it would for Cacio e Pepe pasta, and creates the creamy cheese layer! Hope this helps!
Super confused about the Cheese element here. It says as soon as the pizza dough cooks (when it’s done?) to sprinkle the parm and Pecorino. The recipe says “The result is layers of different cheesy consistencies: you have the crispy pizza dough, a creamy velvety cheese layer, and the freshly grated cheese on top.” What is creating the creamy velvety cheese layer? The only cheeses are deliverately left til end, and put on the at the same time so they won’t burn. There shouldn’t be a “creamy velvety cheese layer”. Very weird to read. I’d love to make it I just don’t understand it.
This recipe was absolutely delicious and so fun to make!! I used some of my homemade pizza dough with it and the cheese and the crushed ice did exactly what the recipe entailed and I would highly highly HIGHLY recommend this recipe to anyone looking for something new!