Cacio E Pepe Pizza
Neven Maguire x The Dough Bros
Neven Maguire x The Dough Bros
Recipe - Beacon Court
Cacio E Pepe Pizza
Prep Time5 Minutes
Servings2
Cook Time7 Minutes
Ingredients
1 Pack Simply Better Stone Baked Pizza Bases
6 Tbsp Simply Better Handmade Roast Garlic & Pecorino Alfredo Sauce
1 Tub Simply Better Italian Mozzarella (½ a ball of mozzarella per pizza base)
2 Tbsp Simply Better Italian Pecorino Romano PDO
½ Pack Simply Better Italian Guanciale Pepato
Freshly Ground Black Pepper
Directions
INGREDIENTS
- 1 Pack Simply Better Stone Baked Pizza Bases
- 6 Tbsp Simply Better Handmade Roast Garlic & Pecorino Alfredo Sauce
- 1 Tub Simply Better Italian Mozzarella (½ a ball of mozzarella per pizza base)
- 2 Tbsp Simply Better Italian Pecorino Romano PDO
- ½ Pack Simply Better Italian Guanciale Pepato
- Freshly Ground Black Pepper
METHOD
- Preheat the oven to 200 °C (Fan). Remove the pizza bases from their packaging, spoon 3 tablespoons of the alfredo sauce over each base.
- Tear the mozzarella into small pieces and scatter over the bases and grate over the pecorino.
- Tear the Guanciale into small strips and spread evenly over the bases.
- Place the pizza bases directly onto the oven shelf and bake for 6½-7 minutes. Once cooked, remove, slice and serve immediately.
5 minutes
Prep Time
7 minutes
Cook Time
2
Servings
Recipe
INGREDIENTS
- 1 Pack Simply Better Stone Baked Pizza Bases
- 6 Tbsp Simply Better Handmade Roast Garlic & Pecorino Alfredo Sauce
- 1 Tub Simply Better Italian Mozzarella (½ a ball of mozzarella per pizza base)
- 2 Tbsp Simply Better Italian Pecorino Romano PDO
- ½ Pack Simply Better Italian Guanciale Pepato
- Freshly Ground Black Pepper
METHOD
- Preheat the oven to 200 °C (Fan). Remove the pizza bases from their packaging, spoon 3 tablespoons of the alfredo sauce over each base.
- Tear the mozzarella into small pieces and scatter over the bases and grate over the pecorino.
- Tear the Guanciale into small strips and spread evenly over the bases.
- Place the pizza bases directly onto the oven shelf and bake for 6½-7 minutes. Once cooked, remove, slice and serve immediately.