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Pizza Cacio e Pepe | Roman Cheese & Pepper Dream
(0)
25 min
Quick
Knuspr-Küche
Knusprige römische Pizza Bianca mit saftig schmelzendem Mozzarella, feinstem würzigem Pecorino Romano und frisch geröstetem schwarzem Pfeffer. Der italienische Pasta-Klassiker neu interpretiert als unwiderstehlich krosse Pizza!
Ingredients
Preparation method
Preparation & roasting the pepper
Thoroughly preheat the oven together with the baking sheet to at least 220 °C top/bottom heat (or 200 °C fan oven). Toast the black peppercorns in a small pan without oil over medium heat for 1–2 minutes until intensely fragrant. Then crush coarsely in a mortar.
Unroll the ready-made pizza dough on the included baking paper. Drizzle the dough evenly with 1 tbsp olive oil and sprinkle with a small pinch of fine table salt.
Cheese topping & baking
Drain the mozzarella thoroughly, pat dry with paper towels, and tear into small pieces. Distribute evenly over the pizza dough, leaving a narrow border free.
Chef's tip
Briefly roasting the whole peppercorns before crushing releases essential oils and provides the unmistakable, nutty-spicy Cacio e Pepe flavour.
Dry the mozzarella well before topping – this keeps the pizza base wonderfully crispy and prevents it from getting soggy.
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