Meet my new favorite pizza: a cacio e pepe pizza inspired by the classic Roman pasta. This white pizza combines a chewy crust, garlic butter, Pecorino Romano, freshly cracked black pepper, and creamy ricotta for a simple, luxurious weeknight or gathering meal.
If I had to pick one pizza to eat forever, it would likely be white pizza. While some pizza purists might balk at pesto, BBQ sauce, or béchamel on pizza, I love them all—especially when the result tastes like cheesy garlic bread with a great crust.
I adore classic Sicilian and soppressata pizzas, but this cacio e pepe version elevates the cheese-and-pepper combo that I’ve been obsessed with since culinary school. The ingredients are straightforward, but the flavor is incredible—so good that even when I’m uncomfortably full, I always want one more slice.
If you haven’t tried cacio e pepe, you’re missing out. The pasta dish from Rome literally means “cheese and pepper” and traditionally uses spaghetti, Pecorino Romano, black pepper, and butter. This pizza adapts those flavors into a white pizza—because what isn’t improved by pizza form?
Pecorino Romano + black pepper
The defining ingredients are Pecorino Romano and freshly cracked black pepper. Use freshly grated Pecorino rather than pre-grated cheese so it melts evenly and avoids clumping.
You’ll also need a good pizza dough. I like using a Sicilian-style dough stretched into rounds, but store-bought dough works well too. Other essentials include garlic, unsalted butter, whole milk mozzarella, whole milk ricotta, fresh basil, and flour or cornmeal for dusting. Cornmeal gives a classic pizza-parlor crunch under the crust; flour is an acceptable substitute.
Recipe instructions
Dust the pizza peel or board generously with flour and/or cornmeal so the dough slides easily when you shake the peel.
If you prefer to skip ricotta, the pizza is still excellent with just mozzarella and Pecorino Romano.
Pizza tools hack
No pizza stone? No problem. Heat a sheet pan in the oven while it preheats to create a hot surface for baking so the bottom crisps. If you don’t have a pizza peel, a flat wood cutting board works—just be sure it’s smooth so the pizza slides off easily onto the stone or hot pan.
Pizza oven
This recipe also works in a pizza oven—follow the manufacturer’s guidance for best results. In a high-heat backyard pizza oven, the bake time will be much shorter and produce an excellent char and blister.
Refrigerate & reheat
Store leftover slices in a single layer in an airtight container and refrigerate for up to 3–4 days. Reheat options:
- Microwave: Heat a slice for about 1 minute on full power.
- Oven: Preheat to 350°F (177°C), place slices on a hot sheet pan, and bake for 7–10 minutes until warmed through and crisp.
If you make this recipe, please leave a rating and review — I read every comment and love hearing how it turned out. Thank you for supporting Sunday Table!
The Best Cacio e Pepe Pizza
Ingredients
- All-purpose flour and cornmeal, for dusting
- 2 pounds pizza dough, homemade or store-bought
- 2 Tablespoons unsalted butter
- 4 large garlic cloves, finely minced (about 2 Tablespoons)
- 8 ounces whole milk mozzarella cheese, shredded
- 2 ounces grated Pecorino Romano cheese, plus more for serving (1/2 cup)
- 2/3 cup whole milk ricotta cheese
- Freshly-ground black pepper, to taste
- Fresh basil, for serving (optional)
Equipment
-
Pizza stone (optional)
-
Pizza peel or flat wood cutting board (optional)
Instructions
-
Place a pizza stone or a sheet pan in the oven and preheat to 500°F (or the highest setting). Generously dust a pizza peel or board with flour and cornmeal and set aside.
-
Divide the dough into two balls. For each ball, press a 1/2″ rim for the crust, then gently stretch into a 10–12″ circle with a slightly thicker edge. Place the stretched dough on the prepared peel or board.
-
Melt the butter and stir in the minced garlic. Brush half the garlic butter over each prepared dough, leaving a 1/2″ border for the crust.
-
Sprinkle each pizza with mozzarella and Pecorino Romano. Dollop ricotta over the top and generously grind fresh black pepper across the pizza.
-
Slide the pizza onto the heated stone or sheet pan and bake for 9–10 minutes, rotating halfway, until cheese is bubbly and the crust is golden with light char.
-
Remove the pizza and place on a wire rack to cool for about 5 minutes. Repeat with the remaining dough and ingredients. Finish with extra Pecorino and black pepper, garnish with basil if desired, slice, and serve.
Notes
Pecorino Romano can be swapped for Parmesan if preferred.
Use olive oil instead of butter for a different but tasty white pizza base.
Omit ricotta if you want a simpler cheese profile—mozzarella and Pecorino are enough on their own.
If you don’t have a pizza stone, a preheated sheet pan works well. If you don’t have a peel, use a flat wood cutting board.