This Cacio e Pepe Pizza with Smoked Mozzarella and Arugula transforms the beloved Roman pasta into a crispy, creamy white pizza that’s perfect for weeknight dinners or entertaining. Made with pepper-infused olive oil, sharp Parmesan, smoky mozzarella, and fresh arugula, this homemade pizza recipe delivers restaurant-quality results with minimal ingredients and maximum flavor.
What Makes This White Pizza Recipe Special
This cacio e pepe pizza captures all the bold simplicity of the classic pasta dish but adds the satisfying crunch of perfectly blistered pizza crust. The flavor foundation comes from lots of freshly cracked black pepper, sharp aged Parmesan cheese, and rich olive oil that brings everything together. Instead of traditional mozzarella, smoked mozzarella adds depth and complexity that elevates this beyond ordinary white pizza recipes.
The secret is in the pepper-infused olive oil that gets drizzled over the dough before baking. This technique infuses the entire pizza with warm, aromatic pepper flavor that doesn’t overwhelm but adds sophisticated heat to every bite.
How to Make the Perfect Homemade Pizza Base
This easy pizza recipe works with both store-bought and homemade pizza dough, making it accessible for any skill level. The key to success is high heat baking that creates a crispy exterior and chewy interior. No tomato sauce means the cheese and pepper flavors take center stage, while the minimal ingredient list keeps prep time under 30 minutes.
The smoked mozzarella and Parmesan combination provides both creamy texture and sharp, nutty flavor that’s essential to authentic cacio e pepe taste. This cheese blend melts beautifully and creates those Instagram-worthy cheese bubbles that make great pizza photos.
Fresh Arugula Salad Topping for Balance
What sets this gourmet pizza recipe apart is the fresh arugula salad that gets added after baking. Lightly dressed with lemon juice and olive oil, the peppery greens cut through the rich cheese and add bright, fresh contrast that prevents the pizza from feeling heavy. This technique is borrowed from Italian pizzerias where fresh greens often top white pizzas for balance.
Perfect for Pizza Night and Entertaining
This vegetarian pizza recipe is ideal for casual dinners, weekend entertaining, or when you want to elevate regular pizza night. The sophisticated flavor profile appeals to adult palates while remaining approachable for pizza lovers of all ages. It’s naturally sauce-free, which makes it perfect for guests who prefer white pizza over traditional red sauce varieties.
Easy Customization Options
This white pizza with arugula serves as an excellent base for customization. Add fresh herbs like basil or oregano, drizzle with hot honey for sweet heat, or crack a soft egg on top for a brunch-style pizza. The recipe pairs beautifully with Italian wines, cold beer, or sparkling water with lemon.
Why This Pizza Recipe Works
Whether you’re experimenting with gourmet pizza toppings, looking for creative ways to use fresh arugula, or craving a smoky, cheesy flatbread that delivers restaurant flavor at home, this Cacio e Pepe Pizza hits all the right notes. It’s simple enough for weeknight cooking but special enough for entertaining, proving that the best recipes often come from taking classic flavors and presenting them in new, exciting ways.
Cacio e Pepe Pizza with Smoked Mozzarella and Arugula
4
servings20
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minutesThis Cacio e Pepe Pizza transforms the classic Roman pasta into a crispy white pizza topped with smoked mozzarella, sharp Parmesan, and pepper-infused olive oil. Fresh arugula salad added after baking provides peppery contrast that cuts through the rich cheese for a perfectly balanced, restaurant-quality pizza at home.
Keeps the screen of your device on while you cook
Ingredients
1 ball of pizza dough, room temperature
4 ounces smoked mozzarella, torn or shredded
1 cup Parmesan cheese, grated
1 tablespoon black peppercorns, slightly crushed
1/4 cup extra virgin olive oil
1/2 teaspoon ground black pepper
1 cup fresh arugula
1 teaspoon lemon juice, freshly squeezed
a pinch of, salt
for dusting, cornmeal
Directions
- Preheat the Oven:
Heat your oven to 500°F (or as hot as it goes) with a pizza stone or steel inside. If using a peel, dust it with cornmeal. - Infuse the Olive Oil:
In a small pan, gently warm the olive oil with the crushed black peppercorns over low heat for 2-3 minutes, until fragrant. Do not let it smoke. Remove from heat and set aside. - Assemble the Pizza:
Stretch or roll your dough into a round shape on a well-floured surface. Transfer to your prepared peel or parchment. Drizzle 2–3 tablespoons of the infused oil onto the dough. Sprinkle evenly with grated Parmesan and distribute the smoked mozzarella across the surface. Top with the ground black pepper. - Bake:
Slide the pizza onto the hot stone or steel. Bake for 7–9 minutes until the crust is golden and blistered, and the cheese is bubbling and browned. - Finish and Serve:
Toss the arugula with lemon juice, a teaspoon of the remaining infused oil, and a pinch of salt. Top the hot pizza with the dressed arugula. Add extra Parmesan and a final crack of black pepper. Slice and serve immediately.
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5 Must-Try Pizza Recipes
These gourmet pizza recipes prove that homemade doesn’t mean boring. From the earthy luxury of Truffle Mushroom Brie to the tangy heat of Hot Honey Breakfast and the veggie-forward punch of Brussels Sprouts and Parmesan, this list is all about bold flavors and crispy, craveable crusts. Whether you’re after something brunchy, elegant, or just wildly delicious, these are 5 must-try pizzas that’ll level up your next pizza night.
