A seasonal take on the classic pasta, our Cacio e Pepe Pizza with Spring Ramps is flavorful, vibrant, and packed with a punch perfect for spring.
Translated to mean cheese and pepper, Cacio e Pepe is a classic Roman pasta dish. Traditionally made by melting butter, adding in Pecorino cheese (cacio) and an incredibly generous amount of black pepper, the mixture magically comes together to create a luxurious cream sauce. Like all good things in life, it's incredibly simple and made with quality ingredients.
Our take on this classic meal, putting a seasonal twist on it to make a Cacio e Pepe Pizza with Spring Ramps. Adding notes of onion and garlic that complement the butter, pepper, and cheese, our Cacio e Pepe Pizza resembles buttery garlic bread with stringy mozzarella and salty pecorino.
Recipe Card
Cacio e Pepe Pizza with Spring Ramps
Cacio e pepe, a classic Italian pasta dish literally translating to cheese and pepper, is the very definition of simple eating. Made with seasonal spring ramps, pecorino romano and buffalo mozzarella, we have done our take of cacio e pepe by turning it into a simple and delicious pizza. Adding notes of onion and garlic that complements the butter, pepper and cheese, our Cacio e Pepe Pizza resembles buttery garlic bread with stringy mozzarella and salty pecorino. The addition of basil oil brightens the pizza and is sure to impress your partner or guests.
Servings: 8 servings
Ingredients
Dough
- 1 cup lukewarm water
- 1 teaspoon honey
- 1 teaspoon dry active yeast
- 2 cups bread flour plus additional for dusting (275g)
- 1 ¼ teaspoon salt
- 1 teaspoon extra virgin olive oil
Toppings
- 3 tablespoon butter melted
- 1 tablespoon fresh ground black pepper
- 10 ramps roots trimmed and sliced in half lengthwise.
- 50 g pecorino romano
- 250 g Buffalo mozzarella
- 2 sprigs basil finely chopped
- 1 tablespoon extra virgin olive oil
- 2-3 tablespoon cornmeal
Instructions
- In a small bowl, mix together warm water, yeast and honey. Allow to sit for 10 minutes until yeast rises to the surface and becomes foamy. Meanwhile, measure or weigh out your flour in a large bowl and stir in the salt.
- Form a well in the centre of the flour and pour in the yeast mixture. Stir until a shaggy dough forms and turn out onto a floured surface. Knead the dough until it becomes smooth and elastic, adding a dusting of flour as required, about 3-5 minutes. Lightly oil a clean bowl, and place the dough ball inside. Cover tightly with plastic wrap or a clean towel and place in a warm draft-free area. Allow to rise for at least one hour, until doubled in size.
- After the dough has risen for 30 minutes, preheat your oven to 500°, or higher, if your oven allows. If you have a pizza stone, place it in the oven at this time to preheat. * see notes
- Heat a skillet on medium high heat with 1 tablespoon of butter. Place the ramps in the pan and season with salt and pepper. Saute until wilted and tender, about 2-3 minutes. Remove and set aside.
- Make a basil oil, by mixing together the chopped basil and olive oil.
- Once dough has finished rising, turn out into a lightly floured surface. Divide into two equal pieces, then flatten and shape your dough using your fingers. Roll it out to about ¼” thickness. Place the dough on a cornmeal dusted baking sheet.
- To top the pizza, brush the dough liberally with melted butter. Season heavily with fresh ground black pepper and sprinkle with half the pecorino romano cheese. Tear the buffalo mozzarella into small pieces and place sporadically on the pizza. Lay the ramps in and around the mozzarella then season again with pepper.
- Place the pizza in the oven and bake for 10-12 minutes, until the crust is golden brown. Remove the pizza and top with remaining pecorino romano and drizzle with basil oil. Slice and enjoy!
Recipe Notes
Using a pizza stone will ensure a crisp crust. Allow the stone to preheat with the oven. Before topping the pizza, place the dough on a non-porous surface that is dusted with cornmeal or semolina flour. This will allow the dough to easily slide onto the baking stone. Sprinkle additional cornmeal or semolina on the pizza stone before transferring the pizza for baking.
Nutrition
Calories: 364kcal | Carbohydrates: 40g | Protein: 17g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 41mg | Sodium: 766mg | Potassium: 118mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1743IU | Vitamin C: 3mg | Calcium: 1055mg | Iron: 1mg
Additional Information
Tried this recipe?Leave a comment and let us know!
Mary-Anne says
This was the best "pizza" I ever ate. It reminded me of garlic bread but so much prettier. I will be making this every year during ramp season! What a creative way to use them. PS - Your photos are gorgeous!
Chef Sous Chef says
Haha, we thought the same thing; definitely an elevated garlic bread feel to it. Thanks for the lovely comments!