Ingredients:
- 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)
Instructions:
Warm up your oven to 475 F. Oven can be electrical, Gas or wood.
Place the Pinsarella Crust directly on the oven grid so that the heat can reach the crust from both the top and bottom. Ensure that the side with visible bubbles is facing upward; this is the side where you will apply the toppings.
Drizzle the extra-virgin olive oil evenly over the surface of the crust.
Sprinkle the grated Pecorino Romano cheese evenly over the crust, making sure to cover the entire surface.
Add freshly ground black pepper evenly across the cheese-covered crust.
Bake Cacio & Pepe Pinsarella Crust for 4 or 3 minutes. You can put Pinsarella in the oven even if it is still frozen, just allow extra baking time.
Once out of the oven, garnish with fresh basil leaves if desired.
Enjoy your Roman Pinsa “Cacio e Pepe" with its unique blend of flavors, reminiscent of the classic Roman pasta dish!
Watch the Video Recipe!
