Easy Cacio e Pepe Pizza Recipe

This crispy cheesy Cacio e Pepe Pizza is made with heavy cream, Pecorino Romano, and lots of black pepper, and ready in 30 minutes. The cheese melts into a rich sauce that bubbles against the charred crust. I love making this when I want pasta flavors but crave a slice.

What I Learned Making This

Getting the true cacio e pepe flavor on a flatbread requires balance. I initially just sprinkled dry cheese on the dough, but it burned in the hot oven.

A thin layer of heavy cream mixed with mozzarella creates the perfect creamy barrier. It protects the Pecorino Romano and helps the black pepper bloom properly.

Cacio e Pepe Pizza Ingredients

• 1 pound pizza dough (store-bought or homemade)
• 2 tablespoons olive oil
• 1/4 cup heavy cream
• 1 1/2 cups shredded low-moisture mozzarella cheese
• 1 cup finely grated Pecorino Romano cheese
• 1 tablespoon freshly cracked black pepper

How To Make Cacio e Pepe Pizza

1. 1. Preheat the Oven: Place a pizza stone in your oven and heat it to 500F for at least 30 minutes.
2. 2. Stretch the Dough: Push and stretch the pizza dough out into a 12-inch circle on a lightly floured surface.
3. 3. Build the Base: Brush the dough with olive oil, then spread the heavy cream evenly across the surface.
4. 4. Add the Cheese: Sprinkle the shredded mozzarella evenly over the cream, leaving a small border for the crust.
5. 5. Bake the Pizza: Transfer the pizza to the hot stone and bake for 10 to 12 minutes until the crust is deeply browned.
6. 6. Finish and Serve: Remove from the oven and immediately cover with the grated Pecorino Romano and cracked black pepper before slicing.

Recipe Tips

• Use fresh peppercorns: Pre-ground pepper lacks the sharp floral notes required for this flavor profile.
• Grate the cheese finely: Fluffy Pecorino Romano melts onto the hot pizza immediately without clumping.
• Watch the crust: A hot oven is essential to get crispy edges before the cream base splits.

What To Serve With Cacio e Pepe Pizza

A crisp green salad dressed with a simple lemon vinaigrette cuts through the heavy dairy beautifully. You can also serve this alongside roasted broccoli or garlic green beans.

How To Store

Keep leftover slices in an airtight container in the fridge for up to three days. Reheat them in a skillet or a 350F oven until the cheese softens again. Freezing is not recommended because the cream base can separate.

FAQs

Can I use Parmesan instead of Pecorino?

You can use Parmesan, but it will taste milder and lack the signature salty bite of authentic cacio e pepe.

Do I have to use heavy cream?

The cream acts as a binder to mimic pasta water, but you can use ricotta cheese mixed with olive oil instead.

Why did my pepper taste bitter?

Coarse pepper can burn if baked too long, which is why it goes on right at the end of the cooking process.

Nutrition

• Calories: 340 kcal
• Total Fat: 18 g
• Saturated Fat: 8 g
• Cholesterol: 45 mg
• Sodium: 650 mg
• Total Carbohydrate: 32 g
• Protein: 14 g

Cacio e Pepe Pizza

Recipe by Paula

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Crispy and cheesy Cacio e Pepe Pizza is made with heavy cream, sharp Pecorino Romano, and black pepper. Ready in 30 minutes, this quick meal makes your next homemade pizza night simple and incredibly delicious.

Ingredients

• 1 pound pizza dough (store-bought or homemade)

• 2 tablespoons olive oil

• 1/4 cup heavy cream

• 1 1/2 cups shredded low-moisture mozzarella cheese

• 1 cup finely grated Pecorino Romano cheese

• 1 tablespoon freshly cracked black pepper

Directions

• 1. Preheat the Oven: Place a pizza stone in your oven and heat it to 500F for at least 30 minutes.
• 2. Stretch the Dough: Push and stretch the pizza dough out into a 12-inch circle on a lightly floured surface.
• 3. Build the Base: Brush the dough with olive oil, then spread the heavy cream evenly across the surface.
• 4. Add the Cheese: Sprinkle the shredded mozzarella evenly over the cream, leaving a small border for the crust.
• 5. Bake the Pizza: Transfer the pizza to the hot stone and bake for 10 to 12 minutes until the crust is deeply browned.
• 6. Finish and Serve: Remove from the oven and immediately cover with the grated Pecorino Romano and cracked black pepper before slicing.