Pinsarella Cacio e Pepe Recipe

Enjoy pinsarella Crust with this Italian traditional recipe,"Cacio e Pepe" a unique blend of flavors, reminiscent of the classic Roman pasta dish!


  • 1 Pinsarella Crust
  • 1 cup of Pecorino Romano cheese, grated
  • 1 teaspoon of freshly ground black pepper
  • 2 tablespoons of extra-virgin olive oil
  • Fresh basil leaves for garnish (optional)


  1. Preheat the Oven: Preheat your oven to 475°F (245°C). Whether you’re using an electric, gas, or wood oven, ensure it reaches the desired temperature.
  2. Prepare the Pinsarella Crust: Place the Pinsarella Crust directly on the oven grid, making sure the side with visible bubbles is facing upward to allow toppings to adhere better.
  3. Drizzle with Olive Oil: Evenly drizzle the extra-virgin olive oil over the surface of the crust, creating a flavorful base for your pinsa.
  4. Sprinkle the grated Pecorino Romano: Sprinkle the grated Pecorino Romano cheese evenly over the crust, making sure to cover the entire surface.
  5. Add freshly ground black pepper: Add freshly ground black pepper evenly across the cheese-covered crust.
  6. Add Sun-Dried Tomatoes: Sprinkle the sliced sun-dried tomatoes across the pesto-covered crust. Their intense sweetness will complement the basil pesto beautifully.
  7. Toasted Pine Nuts: Sprinkle the toasted pine nuts over the top, adding a delightful crunch and nutty flavor to your pinsa.
  8. Season with Salt and Pepper: Season the pinsa with salt and freshly ground black pepper according to your taste preferences. This step enhances the overall flavor profile.
  9. Bake to Perfection: Bake the Pinsarella Crust with the Cacio & Pepe for 4-5 minutes, or until the crust is golden and the cheese has melted and slightly browned. Adjust the baking time if the pinsa is baked from frozen.