Cacio e Pepe Pizza

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cacio e pepe pizza

Mike Garten

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

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Yields: 4 servings

Total Time: 0 hours 15 mins


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

  1. Heat grill to medium-high and arrange so half will give direct heat and other half will give indirect heat.
  2. Brush 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. Working 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. Transfer 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. Working quickly, brush top of dough with remaining 2 teaspoons oil.
  6. Flip 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).

NUTRITIONAL INFORMATION (per serving): About 490 calories, 22.5 g fat (9 g saturated), 17 g protein, 650 mg sodium, 55 g carb, 2 g fiber

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