Cacio e Pepe Pizza Recipe by Daniele Uditi | Yummly
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Cacio e Pepe Pizza

Koskela: "Really nice balance of flavors and simple to make…" Read More
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Create the perfect symphony of creamy cheese and crunchy crust with this new white pizza recipe. Chef Daniele reinvents the iconic Roman pasta dish as a pizza with a Neapolitan twist. Want to make your own pizza dough? Try Daniele’s Pizza Dough recipe for a wood-fired style crust that’s both chewy and crispy.


  • 8 ounces pizza dough (homemade or store-bought, room temperature)
  • 1/3 cup heavy cream (for base)
  • 1 teaspoon salt
  • 2 teaspoons freshly ground black pepper (for base)
  • 3.5 ounces whole milk ricotta
  • 1/4 cup heavy cream (for ricotta mixture, plus more as needed)
  • 1/2 cup parmigiano reggiano (freshly grated, or Parmesan, for ricotta mixture)
  • 1/4 cup Pecorino Romano (freshly grated, for ricotta mixture)
  • all-purpose flour (for dusting pizza dough)
  • olive oil (for pizza dough)
  • 2 tablespoons Parmigiano Reggiano (grated, for pizza)
  • 3 ounces fresh mozzarella (or fior di latte)
  • Pecorino Romano (freshly grated, for serving)
  • freshly ground black pepper (for serving)
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    Koskela a month ago
    Really nice balance of flavors and simple to make. Instead of a full 2 tsp of black pepper I did a mix of white and black pepper as I was missing the pecorino and the white pepper tends to have a similar taste. Thanks for sharing hope to make it again sometime soon!