The Ultimate Cheese Pizza: Cacio e Pepe

Our new Naples-Style Pizza of the Month for June is our take on the classic Roman pasta dish Cacio e Pepe in a pizza form! This old-school dish is trending in big cities all across the country where I’ve seen it in restaurants and food magazines.

If you haven’t tried Cacio e Pepe, it’s a flavor combination that when done right is incredible. And the ingredient list is beautifly simple. Cacio e Pepe means “cheese” and “pepper” in Italian. And by cheese, I mean Pecorino Romano—a salty, sharp-flavored cheese that just pairs naturally with black pepper. It made perfect sense to bring these flavors together in pizza form at our Italian-inspired Naples-Style Pizza Station.

cacio e pepe pizza

Our take on this flavor combo starts with a base of DLM Extra-Virgin Olive Oil, thickly shredded Pecorino Romano, crème frâiche, and our very own DLM Handmade Mozzarella all layered on our own Naples-Style Pizza dough. We then top that with several grinds of freshly cracked DLM Tellicherry Black Pepper and into the ginormous 700°F pizza hearth oven it goes where the crust is cooked to perfection. When bubbly and golden brown on top, we give it another dose of freshly grated Pecorino Romano and drizzle it with some more DLM Extra-Virgin Olive Oil. Voila! It’s deliciously simple, bold, and just plain delicious!

Come by and get a taste all month long at our Naples-Style Pizza Station, available at DLM Washington Square or Springboro only.