CACIO E PEPE PIZZA
Provided by Food Network Kitchen
Time 2h45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the dough: Combine the flour, salt and pepper in a large bowl. Make a well in the center and pour in the warm water. Sprinkle the sugar and yeast over the water and let stand until bubbling, 5 to 10 minutes. Pour the olive oil into the well, then stir with a wooden spoon to make a shaggy dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, tightly cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
- Make the pizza: One hour before baking, put a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 500 degrees F. On a lightly floured surface, stretch the dough into a 12-inch round. Transfer the dough to a well-floured pizza peel or another inverted baking sheet. Dot with the ice and drizzle with 2 tablespoons olive oil. Slide the pizza onto the hot stone. Bake until the crust is golden brown and the ice melts, 12 to 13 minutes.
- Transfer the pizza to a cutting board and cover with small spoonfuls of the ricotta. Sprinkle with the pecorino and pepper; drizzle the remaining 2 tablespoons olive oil on top and season with salt.
CACIO E PEPE PIZZA RECIPE BY TASTY
Prepare yourself for a melt-in-your-mouth experience as we transform a classic pasta dish into a cheesy, peppery pizza. Top homemade pizza dough with mozzarella and Pecorino Romano cheese and lots of freshly ground black pepper. Then, finish with a swirl of Parmesan cream that will leave your taste buds wanting more. We add a bit of crushed ice to the center of the pizza dough before baking to create a slightly sticky surface that will help the cheese melt into a sauce and prevent the center of the crust from burning.
Provided by Betsy Carter
Categories Lunch
Time 10h15m
Yield 1 pizza
Number Of Ingredients 12
Steps:
- Make the pizza dough: In a large bowl, combine the flour and warm water and stir with your hands until a shaggy mass forms (it will be a little dry, but will hydrate after resting). Cover the bowl with a kitchen towel and let the dough rest at room temperature for 20 minutes.
- Uncover the bowl and sprinkle the yeast and salt over the dough. Stir with a wooden spoon until the yeast and salt are evenly distributed.
- Turn the dough out onto a lightly floured surface and knead until a smooth ball forms, about 10 minutes. It will be very sticky because of the high hydration. Try not to use too much extra flour; instead use a bench scraper or flat metal spatula to scrape the dough from the surface and continue kneading. You can also dip your palms in flour to help keep the dough from sticking.
- Grease a clean large bowl with 1 tablespoon of olive oil, then place the dough in the bowl, cover with the kitchen towel, and let rise in a warm place until doubled in size, about 90 minutes. Remove the towel and loosely cover the bowl with plastic wrap, then place in the refrigerator overnight.
- Make the Parmesan cream: Add the ricotta, Parmigiano-Reggiano, and heavy cream to a blender and blend on medium speed until just combined, about 15 seconds. Transfer to a zip-top bag and refrigerate until ready to use.
- Remove the dough from the refrigerator and let come to room temperature, about 30 minutes.
- Preheat the oven to 500°F (260°C). Place a baking sheet, upside down, in the center of the oven while it preheats.
- Drizzle the remaining tablespoon of olive oil over a clean baking sheet.
- Transfer the dough from the bowl to the oiled baking sheet. Gently use your hands to stretch it into a 12-inch round. Place the crushed ice in the center of the dough.
- Place the baking sheet with the pizza in the oven on top of the inverted baking sheet. Bake until the edges begin to crisp and the pizza dough is light golden in color, about 8 minutes.
- Remove the pizza from the oven and arrange the mozzarella slices evenly on top, then sprinkle with the Pecorino Romano.
- Return the pizza to the oven and continue baking until the cheese is completely melted, about 4 minutes more.
- Remove the pizza from the oven and use a pepper mill to evenly grind the black pepper over the entire pizza.
- Cut a ½-inch opening from the corner of the zip-top bag with the Parmesan cream, then drizzle in a circular pattern over the pizza.
- Slice into 8 pieces and serve.
- Enjoy!
- Recipe By: Codii Lopez
- Inspired By: La Cucina Italiana
CACIO E PEPE WHITE PIZZA
Provided by Wanna Make This?
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place one pizza stone on the bottom rack of your oven and another one on the top rack. Preheat the oven for 1 hour at 500 degrees F or on broil. This will help the stones absorb some heat and give you an extra 50 to 100 degrees.
- Mix the ricotta, 1/4 cup of the Parmigiano and the whipping cream in a medium bowl.
- Sprinkle a little flour or semolina on a wooden pizza peel. Stretch the dough into a 12-to-14-inch circular shape and place it on the pizza peel. Brush the crust with the oil.
- Spread the ricotta mixture in an even layer over the pizza. (If there is a little leftover, you can use for a dip for the crusts!) Sprinkle the shredded mozzarella over the ricotta, and then lay slices of the fresh mozzarella on top. Top the pizza with 1 teaspoon pepper and 2 tablespoons of the Parmigiano.
- Slide the pizza onto the bottom pizza stone and let cook until the crust is golden brown and the cheese is brown and bubbling, 10 to 15 minutes.
- Top the pizza with remaining 2 tablespoons Parmigiano, 1 teaspoon pepper and season with salt. Slice and serve with any remaining ricotta mixture.
EASY CACIO E PEPE
Classy Italian mac and cheese basically. Add as much pepper as you like.
Provided by Brian Genest
Categories Pasta Main Dishes
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bucatini pasta in the boiling water, stirring occasionally, until almost tender yet still firm to the bite, 8 to 9 minutes; they will not be fully cooked. Drain, reserving about 2 cups of pasta cooking water. Set pasta aside.
- Combine Pecorino Romano cheese and 1/2 cup grated Parmigiano-Reggiano cheese in a bowl. Add 2 tablespoons of pasta water and stir into a thick paste.
- Heat olive oil in a skillet or saucepan over medium-low heat; swirl to coat the bottom. Add cheese paste and a ladle of pasta water; whisk vigorously to combine. Keep whisking quickly and vigorously to make sure the cheese does not clump, about 30 seconds. Add cooked pasta and black pepper. Keep tossing skillet contents continuously until cheese has coated the pasta evenly and bucatini are cooked al dente, about 2 minutes. Add more water or cheese if the pasta sauce appears too thin or thick.
- Serve immediately topped with shredded Parmigiano-Reggiano cheese and more black pepper.
Nutrition Facts : Calories 887 calories, Carbohydrate 89.5 g, Cholesterol 97.1 mg, Fat 36.1 g, Fiber 3.5 g, Protein 49 g, SaturatedFat 18.3 g, Sodium 1334.8 mg, Sugar 0.8 g
CACIO E PEPE RECIPE BY TASTY
Some call this pasta dish grown up mac 'n' cheese; we just call it delicious. Tender spaghetti is tossed in a luscious sauce that comes together with just 3 ingredients; butter, pepper, and grated Parmesan.
Provided by Betsy Carter
Categories Lunch
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil over high heat. Once the water starts to boil, add the spaghetti and cook according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain the spaghetti through a colander.
- Melt the butter in a medium pan over medium heat. Add the pepper and cook, stirring constantly, until aromatic, about 30 seconds.
- Add the spaghetti to the butter and use tongs to toss to coat. Add the Parmesan and 1 tablespoon of reserved pasta water and quickly toss to combine, adding more pasta water until the sauce becomes just creamy and clings to the noodles, about 1 minute.
- Remove the pan from the heat. Serve topped with more freshly ground black pepper and flaky sea salt.
- Enjoy!
Nutrition Facts : Calories 1512 calories, Carbohydrate 171 grams, Fat 62 grams, Fiber 7 grams, Protein 63 grams, Sugar 7 grams
CACIO E PEPE
Whip up a simple cacio e pepe for a speedy lunch. With four simple ingredients - spaghetti, pepper, parmesan and butter - this is a storecupboard favourite
Provided by Good Food team
Categories Dinner
Time 15m
Number Of Ingredients 4
Steps:
- Cook the pasta for 2 mins less than pack instructions state, in salted boiling water. Meanwhile, melt the butter in a medium frying pan over a low heat, then add the ground black pepper and toast for a few minutes.
- Drain the pasta, keeping 200ml of the pasta water. Tip the pasta and 100ml of the pasta water into the pan with the butter and pepper. Toss briefly, then scatter over the parmesan evenly, but don't stir - wait for the cheese to melt for 30 seconds, then once melted, toss everything well, and stir together. This prevents the cheese from clumping or going stringy and makes a smooth, shiny sauce. Add a splash more pasta water if you need to, to loosen the sauce and coat the pasta. Serve immediately with a good grating of black pepper.
Nutrition Facts : Calories 565 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 0.66 milligram of sodium
More about "cacio e pepe pizza recipes"
CACIO E PEPE RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
ISOLA PIZZA BAR - 536 PHOTOS & 340 REVIEWS - PIZZA - YELP
From yelp.com
640 Yelp reviewsLocation 7734 Girard Ave La Jolla, CA 92037
CACIO E PEPE PIZZA BY DANIELE UDITI: THE STEP BY STEP RECIPE
From finedininglovers.com
4/5 (4)Servings 4
CACIO E PEPE PIZZA – GIADZY
From giadzy.com
Servings 4Category Main CourseAuthor Giada De LaurentiisTotal Time 20 mins
CACIO E PEPE PIZZA | CACIO E PEPE RECIPES | FOOD & WINE
From foodandwine.com
5/5 (5)Category Pizza + CalzonesServings 6
CACIO E PEPE PIZZA RECIPE - LOCATELLI
From locatelli.com
CACIO E PEPE — CLODAGH MCKENNA
From clodaghmckenna.com
CACIO E PEPE - ONCE UPON A CHEF
From onceuponachef.com
CACIO E PEPE VINAIGRETTE – GIADZY
From giadzy.com
HOW TO MAKE THE BEST CACIO E PEPE RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
RECIPE: CACIO E PEPE PIZZA - MICHELIN GUIDE
From guide.michelin.com
THE BEST CACIO E PEPE PIZZA RECIPE – BAKING STEEL
From bakingsteel.com
CHEF'S RECIPE: CACIO E PEPE PIZZA BY DANIELE UDITI, …
From lacucinaitaliana.com
CACIO E PEPE PIZZA RECIPE - HOW TO MAKE CACIO E PEPE …
From goodhousekeeping.com
HOW TO MAKE AN AUTHENTIC CACIO E PEPE LIKE A ROMAN
From pinabresciani.com
CACIO E PEPE (READY IN UNDER 30 MINS!) - SPEND WITH PENNIES
From spendwithpennies.com
CHEF'S AT HOME: DANIELE UDITI'S CACIO E PEPE PIZZA
From tastemade.com
CACIO E PEPE PIZZA – RECIPES NETWORK
From recipenet.org
CACIO E PEPE PIZZA RECIPE - MASHED
From mashed.com
CACIO E PEPE - RECIPE GIRL®
From recipegirl.com
5-INGREDIENT CACIO E PEPE PIZZA | RECIPE | KITCHEN STORIES
From kitchenstories.com
CACIO E PEPE PIZZA RECIPE | OLIVEMAGAZINE
From olivemagazine.com
CACIO E PEPE PIZZA - SIMPLY SCRATCH
From simplyscratch.com
CACIO E PEPE PIZZA RECIPE - PINTEREST
From pinterest.com
CLASSIC CACIO E PEPE PIZZA - THURSDAY NIGHT PIZZA
From thursdaynightpizza.com
STEFANO CALLEGARI'S CACIO E PEPE PIZZA - KATIE PARLA
From katieparla.com
SIMPLE CACIO E PEPE PIZZA (4-INGREDIENT DINNER)
From simplegraytshirt.com
CACIO E PEPE RECIPES TO OBSESS OVER | FOOD & WINE
From foodandwine.com
CACIO E PEPE PIZZA - DELALLO
From delallo.com
CACIO E PEPE PIZZA - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
CACIO E PEPE PIZZA RECIPE - HOME | FACEBOOK
CACIO E PEPE PIZZA - FOOD NETWORK CANADA
From foodnetwork.ca
CACIO E PEPE GNOCCHI - BRITNEY BREAKS BREAD
From britneybreaksbread.com
AUTHENTIC CACIO E PEPE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
STARCHEFS - CACIO E PEPE PIZZA | CHEF JACKSON KALB OF OSPI
From starchefs.com
CACIO E PEPE | MCCORMICK
From mccormick.com
GIADA'S CACIO E PEPE – GIADZY
From giadzy.com
CACIO E PEPE PIZZA - GOLD PLATED PALATE
From goldplatedpalate.com
CACIO E PEPE RECIPE - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
15 BEST CACIO E PEPE RECIPE - SELECTED RECIPES
From selectedrecipe.com
EPIC CACIO E PEPE RECIPE (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
CACIO E PEPE PIZZA WITH SPRING RAMPS | CHEF SOUS CHEF
From chefsouschef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love