Cacio e pepe pizza is a playful take on the classic cheese-and-pepper combo. This grilled sourdough pizza gets brushed with peppery brown butter and finished with grated pecorino romano. Top it with a crisp Caesar salad for a bright, crunchy contrast.
Meet my new favorite way to enjoy pizza.
This grilled cacio e pepe pizza features a sourdough crust cooked on the grill and a crisp Caesar piled on top. It’s satisfying, simple, and versatile for serving family or friends.
Pizza topped with salad is hardly new, but this combination feels special: familiar flavors presented in a different, elevated way.
It really tastes incredible.
Here’s how it comes together. First, I make a grilled sourdough pizza crust — you can follow any dough recipe you prefer. I love sourdough on the grill for its flavor and texture, so that’s my go-to.
Because the flavor profile is so simple, the finishing butter matters: I brown butter with freshly ground black pepper. Toasting the pepper in the butter releases a fragrant, toasty aroma and gives the pizza a peppery bite that balances the richness of the butter.
When the dough is grilled, I remove it from the grates and brush the entire surface, including the crust, with the peppery brown butter.
Next, I sprinkle a generous layer of finely grated pecorino romano. Its salty, nutty, savory profile adds the signature cacio e pepe element. Some cheese will melt into the warm crust and some will remain as a flavorful dusting.
The finished pie is deceptively simple-looking but full of bright, savory flavor. Slice and serve as-is, or top with the Caesar salad for added crunch and freshness.
Of course, topping this pizza with a Caesar is a must. I use crisp romaine tossed with a creamy Greek yogurt Caesar dressing and extra pecorino for the salad topping. The pecorino’s saltiness means you likely won’t need any extra salt on the greens.
This is an ideal lighter dinner, especially on a hot summer night when you don’t want to spend hours in the kitchen. It also works well as a fun appetizer or a shareable lunch with friends—the contrast of warm, peppery crust and cold, crunchy Caesar is always a hit.
This recipe is flexible: make one larger thick crust or two thinner ones, and adjust quantities to suit your gathering. It’s simple, impressive, and reliably delicious.
Any excuse for pizza topped with salad—I’m here for it.
Grilled Cacio e Pepe Pizza
Grilled Cacio e Pepe Pizza
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Ingredients
sourdough pizza
- 325 grams water
- 100 grams sourdough starter or fresh discard
- 30 grams olive oil
- 15 grams honey
- 500 grams bread flour
- 12 grams kosher salt
- 3 tablespoons butter
- 1 teaspoon fresh ground black pepper
- 1 cup finely grated pecorino romano cheese
caesar topping
- 6 to 8 cups chopped romaine lettuce
- ¼ to ⅓ cup greek yogurt caesar dressing
- ⅓ cup finely grated pecorino romano cheese
Instructions
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The night before, make the pizza dough: combine sourdough starter or discard with water, flour, salt, olive oil and honey. Mix until a dough forms, cover, and let rise at room temperature for 8 to 12 hours. You can refrigerate it after the rise or use it immediately.
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Melt butter in a skillet over medium heat. Add freshly ground black pepper and toast for 2 to 3 minutes until fragrant. Remove from heat and set aside.
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Prepare the Caesar salad: toss chopped romaine with a few tablespoons of Greek yogurt Caesar dressing and the grated pecorino. Pecorino is salty, so taste before adding extra salt.
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Preheat the grill to high.
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Shape the dough: divide the dough if desired to make two thinner crusts, or keep it whole for one thicker pie. Press or roll to a 10–12 inch round, using a little extra flour as needed to prevent sticking.
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Transfer the dough to a floured pizza peel, brush lightly with olive oil if you like, then slide it directly onto the grill grates. Close the lid and grill for about 2 to 3 minutes to develop char and grill marks.
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Flip the dough using a peel or two spatulas and grill the other side for another 2 to 3 minutes, adjusting time based on dough thickness and your grill. Watch closely to avoid burning.
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When the crust is cooked, slide it off the grill onto a cutting board. Brush the entire surface with the peppery brown butter and sprinkle with the grated pecorino romano.
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Slice and serve immediately, or top with the prepared Caesar salad. You can also serve the salad on the side.
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Thank you — I appreciate you!
I like a little pizza with my salad!