ComScore

Cacio e Pepe Flatbread

PureWow editors select every item that appears on this page, and the company may earn compensation through affiliate links within the story. You can learn more about that process here.

Average (0)
It’s salty, cheesy, doughy and begging to be served with wine.
Matt Armendariz/What’s Gaby Cooking: Take It Easy

“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.

Nutrition Facts
  • 452 calories

  • 18g fat

  • 48g carbs

  • 23g protein

  • 1g sugars

Powered By

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.

Made it? Rate it!