Cacio e Pepe Pizza
Cacio e Pepe Pizza. Extra cheesy, peppery, crispy crust pizza for pizza Friday at the beach l. It’s a simple pizza but it’s decadent and it’s so good. Crispy crust layered with bechamel sauce, mozzarella, and lots and lots of peppercorns. Happy Friday guys !!
Think Cacio e Pepe pasta…everyones favorite classic…but in the form of a crispy crust, super saucy, extra cheesy pizza. That bonus?! It is super simple to make, but its rich and decadent and perfect for Friday pizza night. Especially Friday pizza night at the beach when it’s the start of grilling season and you can make this delicious pizza even better by grilling it.
A crispy grilled crust, smothered with béchamel sauce, layered with allll the mozzarella for a super cheesy pull, and sprinkled with fresh cracked black pepper and peppercorns. It’s literally an insanely good combo of flavors. And I mean, who doesn’t love Cacio e Pepe?! It’s one of the most classic pasta dishes of all time, so you know you can’t go wrong when you turn it into a cheesy pizza.
It’s a little windy at the beach tonight, but it’s nice enough to grill. And the sun is out, so it looks nice and warm even if it’s a biiiiit chilly outside. But for the beginning of April I will take this weather. Happy pizza Friday guys !! The beach pizza Fridays have officially started so stay tuned for some more grilled pizzas and beach cocktails to celebrate the start of the beach weekends !!
Ingredients
1 pizza dough; homemade or store-bought
2 tablespoons olive oil
4 tablespoons butter
4 tablespoons flour
1 cup whole milk
1/4 cup parmesan cheese
8 ounces fresh mozzarella
1 teaspoon cracked black pepper
Directions
In a small saucepan, melt the butter. Add the flour and stir for 1 minute or until incorporated. Slowly whisk in the milk. Stir until thickened. Add the parmesan cheese and salt to taste. Set aside.
Drizzle the dough with olive oil. Spread the dough out on an oiled grill pan using your fingertips. Using a fork, pierce holes throughout. Heat the grill to medium heat and place the pizza pan on the grill. Cook approximately 3 - 4 minutes until crust is browned. Flip over and remove from grill. Spread the béchamel and the mozzarella evenly over the crust. Place back on the grill for another 3 - 5 minutes until the other side of the crust is crispy and the cheese has melted.
Serve topped with cracked black pepper.
