Grilled Cacio e Pepe Pizza
Grilled Cacio e Pepe Pizza is a delightful twist on a classic dish, featuring gooey mozzarella and Pecorino Romano cheese paired with freshly cracked black pepper. The smoky flavor from the grill enhances the creamy texture, making each bite an unforgettable culinary experience. Perfect for summer gatherings or weeknight dinners, this pizza is both easy to prepare and a guaranteed crowd-pleaser. With its vibrant flavors and customizable toppings, it’s sure to become a family favorite!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Italian
Ingredients
Scale
- 1 lb pizza dough (store-bought or homemade)
- 8 oz fresh mozzarella cheese, sliced
- 4 oz Pecorino Romano cheese, grated
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil (plus extra for drizzling)
- Fresh basil leaves for garnish
Instructions
- Preheat your grill to medium-high heat (about 450°F/232°C).
- On a floured surface, roll out the pizza dough into a round shape about ¼ inch thick.
- Place the rolled-out dough on the hot grill and cook for 3-4 minutes until bubbles form and it has nice grill marks.
- Flip the dough and quickly layer on slices of fresh mozzarella and grated Pecorino Romano cheese.
- Generously sprinkle freshly ground black pepper over the cheese.
- Close the grill lid and cook for another 3-5 minutes until the cheese melts and bubbles.
- Remove from heat, drizzle olive oil over top, and garnish with fresh basil leaves before slicing.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 290
- Sugar: 1g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg
Keywords: Feel free to experiment by adding toppings like prosciutto or different cheeses for added flavor. Store leftovers in an airtight container in the fridge for up to three days; reheat on a skillet for best results.