Cacio e Pepe Flatbread
Print Recipe
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“It’s not often that I’m at a loss for words,” Gaby Dalkin writes in her new cookbook, What’s Gaby Cooking: Take It Easy: Recipes for Zero Stress, “but after trying this perfectly salty, cheesy, doughy bread, I got nothin’. All I can say is that I want to live in a world where this flows like a waterfall, maybe next to a waterfall of wine, because that’s all you need to call this a meal.” She’s talking about her recipe for cacio e pepe flatbread, of course, and well, just look at those puddles of cheese. Don’t you feel the same?
Psst: If you don’t own a pizza stone as called for in step one, you can invert a baking sheet and use the bottom as your cooking surface. Instead of a pizza peel, you can use a large sheet of parchment paper.
Recipe excerpt from the new book What’s Gaby Cooking: Take it Easy: Recipes for Zero Stress Deliciousness by Gaby Dalkin published by Abrams. Text copyright © 2022 by Gaby Dalkin. Photography by Matt Armendariz.
Ingredients
All-purpose flour, for dusting
1 pound (455g) of your favorite pizza dough, halved
1 cup (100g) freshly grated Pecorino Romano
½ cup (50g) freshly grated Parmesan, plus more for serving
4 ounces (115g) mozzarella di bufala—drained, dried and thinly sliced
Extra-virgin olive oil, for drizzling
Freshly ground black pepper
Directions
1. Preheat the oven set with a pizza stone in the upper third to 500°F. On a lightly floured surface, stretch 1 portion of the dough to an 8 to 10-inch round. Transfer to a lightly floured pizza peel.
2. Cover the dough with half of the Pecorino and Parmesan, then place half of the mozzarella toward the center of the pizza, leaving a 1-inch crust. Add a light drizzle of oil and a few very generous grinds of pepper. Transfer to the oven and bake on the pizza stone until the cheese is bubbling and the crust is deep golden brown, 8 to 10 minutes. Cool slightly, then top with more Parmesan. Repeat with the remaining ingredients and serve immediately.
452 calories
18g fat
48g carbs
23g protein
1g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.