Cacio e Pepe Pizza

Name: Cacio e Pepe Pizza
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 2 small lemons, thinly sliced; 1 tbsp. plus 4 tsp. olive oil, divided; 3 oz. Fontina cheese, coarsely grated; 1 1/2 oz. Parmesan cheese, finely grated; 3/4 tsp. cracked black pepper; Flour, for dusting; 1 lb. pizza dough, at room temperature; 1 c. flat-leaf parsley leaves

Turn the pasta staple into the best-ever pizza.

By Kate MerkerPublished: Apr 29, 2021

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Mike Garten

Yields:

4 serving(s)

Total Time:

15 mins

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Grilled lemon slices add just the right amount of zing to this cheese-and-pepper combo.

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Ingredients

2
small lemons, thinly sliced
1 Tbsp.
plus 4 tsp. olive oil, divided
3 oz.
Fontina cheese, coarsely grated
1 1/2 oz.
Parmesan cheese, finely grated
3/4 tsp.
cracked black pepper
Flour, for dusting
1 lb.
pizza dough, at room temperature
1 cup
flat-leaf parsley leaves

Directions

1. Step 1Heat grill to medium-high and arrange so half will give direct heat and other half will give indirect heat.
2. Step 2Brush lemon slices with 1 tablespoon oil and place on grill over direct heat side. Grill until lightly charred and tender, 1 to 2 minutes per side; transfer to plate. In bowl, combine Fontina, Parmesan, and pepper.
3. Step 3Working on floured surface, shape pizza dough into 12- to 14-inch round and place on flour-dusted baking sheet. Brush top with 2 teaspoons oil.
4. Step 4Transfer pizza dough to grill over direct heat, oiled side down, and grill, covered, until top begins to bubble and bottom is crisp, 2 minutes (use tongs to peek underneath).
5. Step 5Working quickly, brush top of dough with remaining 2 teaspoons oil.
6. Step 6Flip dough to indirect-heat side of grill, then top with cheese mixture, lemon slices, and parsley and continue grilling, covered, until dough is cooked through and charred in spots on bottom, 3 to 5 minutes more (cheese will melt during this time).