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.
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
CHEESES PIZZA
This is a pizza reimagining of the classic Roman pasta dish cacio e pepe, pasta served with only cheese and black pepper. It came to The Times from the kitchens of Roberta's restaurant in Brooklyn, a pizzeria and lifestyle collective that occupies a number of buildings and lots in a far corner of the Bushwick neighborhood. Cream slicks the dough, and a mixture of mozzarella and tangy taleggio tops it. A shocking amount of freshly ground black pepper follows that application and, after the pizza is cooked, a shower of grated Parmesan. A drizzle of honey over the top would not be blasphemy.
Provided by Sam Sifton
Categories dinner, lunch, pizza and calzones, appetizer, main course
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Place a pizza stone or tiles on the middle rack of your oven and turn heat to its highest setting. Let it heat for at least an hour.
- Drizzle the cream over the stretched dough. Break the mozzarella into large pieces and gently place these on the dough. Break the taleggio into pieces and do the same. Grind an exceptional amount of black pepper onto the surface of the pie, approximately 8 to 10 grinds.
- Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.
- Scatter the Parmesan over the pizza and serve immediately.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 9 grams, Carbohydrate 59 grams, Fat 23 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 13 grams, Sodium 1255 milligrams, Sugar 2 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
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CACIO E PEPE PIZZA | CACIO E PEPE RECIPES - FOOD & WINE
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5/5 (5)Author Stefano Callegari
- In a medium saucepan, heat 3 cups of water to 80°. Transfer 2 tablespoons of the warm water to a small bowl and whisk in the yeast. In a large bowl, combine the flour with the remaining warm water and stir with a wooden spoon until a shaggy dough forms. Cover both bowls with plastic wrap and let stand for 30 minutes.
- Mix the salt into the yeast and add to the dough in the large bowl. Knead until all of the liquid is absorbed; the dough will be quite wet. Cover with plastic wrap and let stand at room temperature for 30 minutes.
- With a dampened hand, lift one edge of the dough, stretch it up and fold it over the top of the dough. Turn the bowl a quarter turn, lift up the edge of the dough, stretch it up and fold it over the top. Repeat until you've turned the bowl all the way around. Cover the bowl with plastic wrap and let the dough stand for 30 minutes. Repeat the lifting and folding one more time, then transfer the dough to a large oiled bowl. Cover with plastic wrap and let stand at room temperature until tripled in bulk, about 12 hours.
- Turn the dough out onto a lightly floured work surface and cut into 6 equal pieces. Take 1 piece of dough and pull the edge into the center, then place seam side down on the work surface. Roll the dough into a ball and set on an oiled baking sheet. Repeat with the remaining 5 pieces of dough, arranging them 3 inches apart on the sheet. Brush the rounds with canola oil and cover with plastic wrap. Refrigerate for at least 8 or up to 12 hours.
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- Dissolve yeast in lukewarm water with a pinch of sugar. Combine flour and salt in a large bowl and stir together. Make a well in the flour, add yeast-water, and olive oil and stir into a shaggy dough. Turn out onto a floured surface and knead until smooth, approx. 5 min. Oil the bowl, place the dough inside, drizzle with more oil and cover and leave somewhere warm for at least 1hr., or up to a few hours, until doubled in size.
- Preheat the oven to 220°C/430°F. Oil an approx. 30 cm x 40 cm/10 in x 15 in sheet pan with some olive oil. Transfer dough into the sheet pan, stretching it out to completely fit the pan. Let rest, covered for approx. 30 min., or at least 15. min. In the meantime, finely grate Pecorino cheese into a bowl. Add the freshly ground black pepper. Gradually add remaining water (brought to a boil in a kettle) a third at a time to the bowl with the cheese. Whisk vigorously between each addition of water until a pourable, thick, and creamy sauce forms. Depending on the firmness of the Pecorino used you may need more or less water.
- Add the shredded mozzarella cheese to the entire base of the pizza. Space out large spoonfuls of the cacio e pepe sauce on top. Transfer to the preheated oven and bake for approx. 15 min. or until the pizza is crispy and the cheese is golden brown. Enjoy!
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