Zucchini Cacio e Pepe Pizza

5 from 4 votes

Cacio e Pepe Zucchini is a vegetable-based twist on the classic Roman dish, Cacio e Pepe, which translates to "cheese and pepper." In this version, zucchini is used on a pizz and seasoned with black pepper, and coated with a combination of Parmesan and Pecorino cheese.

Prep Time10

Cook Time20

Resting Time30

Total Time1

Course: Main Course, Dinner, Lunch

Cuisine: Italian

Servings: people

Author: Gaby Dalkin

Ingredients

4 zucchini thinly sliced
½ teaspoon kosher salt plus more as needed
4 tablespoons olive oil divided
6 cloves garlic minced and divided
1 teaspoon black pepper plus more to taste
¼ teaspoon red pepper flakes
¼ cup grated parmesan cheese
¼ cup grated pecorino cheese
1 lb pizza dough homemade or store bought
8 ounces fresh mozzarella torn into pieces
basil for garnish

Instructions

Heat 2 tablespoon of olive oil in a skillet over medium-high heat. Add the zucchini, followed by the red pepper flakes, salt, and pepper, and cook for 6-8 minutes until the zucchini begins to caramelize. Add 4 garlic cloves and sauté until fragrant, about 30 seconds.
Fold in the Parmesan and Pecorino. The cheese will quickly melt, and then the zucchini is ready. Top with grated Parmesan and Pecorino.
Preheat your oven to 500°F. Place your pizza stone in the oven 30 minutes before cooking the pizza.
Divide the dough in half. Stretch each piece of dough in a circular motion, then lay them on a flat surface and flatten them out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched dough on the peel.
Once your pizza dough is flat and ready to be cooked, brush equal parts of the remaining olive oil over the pizza and sprinkle with the remaining garlic. Top with the zucchini mixture and mozzarella, and season with salt and pepper.
Transfer the pizza to the oven and bake until the crust is golden. Remove the pizza from the oven and season with red pepper flakes, extra flaky salt, and basil.

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