Cacio e Pepe Pizza
The iconic Cacio e pepe pizza by Gozney ambassador @danieleuditi. You'll be hooked on this delicious cheese and pepper recipe.
250g/8.8 Oz Whole milk ricotta
50g/1.7 Oz Panna da cucina
150g/5.3 Oz Pecorino romano
90g/3.1 Oz Fior di Latte
2 tbsp / 1 fl Oz. Panna
50g/ 1.7 Oz Parmigiano Reggiano
Take the Ricotta, Pecorino Romano, Parmigiano Reggiano and half the panna da cucina and combine in a bowl.
Add the rest of the panna da cucina in a bowl and add salt and black pepper to taste.
Stretch out and flatten your roman style pizza dough and top with the panna da cucina and black pepper mix.
Tear small pieces of fresh Fior De Latte and add to the pizza base.
Place into your Gozney Dome or Roccbox at around 385°C/725°F and cook until crisp and the toppings have melted.
Remove from the oven. Slice and add a spoon of your cacio e pepe mixture to each slice. Finish with black pepper to taste, olive oil and a pinch of salt.
Serve and enjoy!
Daniele Uditi is renowned for creating authentic Italian dishes at his restaurant @pizzana. He’s also a judge on Hulu’s ‘Best In Dough’ and we’re proud to have him on board as a Gozney Ambassador.