Recipe courtesy of Wanna Make This?
Recipe courtesy of Wanna Make This?
Watch how to make this recipe.
Cacio e Pepe White Pizza
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- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 242
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 11 g
- Cholesterol
- 31 mg
- Sodium
- 445 mg
- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 242
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 11 g
- Cholesterol
- 31 mg
- Sodium
- 445 mg
Ingredients
Directions
Special equipment:
2 pizza stones; a pizza peel- 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.
