Cacio e Pepe Pizza
The iconic Cacio e pepe pizza by Gozney ambassador Danielle Uditi. You'll be hooked on this delicious cheese and pepper recipe.
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox
- Cook Time
- 10 minutes + dough prep
Ingredients
- Makes
- 1 pizza
Equipment Needed
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Instructions
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Step 1
Take the Ricotta, Pecorino Romano, Parmigiano Reggiano and half the panna da cucina and combine in a bowl.
Step 2
Add the rest of the panna da cucina in a bowl and add salt and black pepper to taste.
Step 3
Stretch out and flatten your roman style pizza dough and top with the panna da cucina and black pepper mix.
Step 4
Tear small pieces of fresh Fior De Latte and add to the pizza base.
Step 5
Place into your Gozney Dome or Roccbox at around 385°C/725°F and cook until crisp and the toppings have melted.
Step 6
Remove from the oven. Slice and add a spoon of your cacio e pepe mixture to each slice. Finish with black pepper to taste, olive oil and a pinch of salt.
Step 7
Serve and enjoy!
