Past Recipes
Cacio e Pepe Skillet Pizza

Cacio e Pepe Skillet Pizza with Roasted Garlic and Crispy Kale

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We adore cacio e pepe, the iconic Italian pasta dish involving salty cheese and black pepper—so when Chef Michelle decided to channel the same flavors into a crispy skillet pizza, we were ecstatic. This pie is the stuff dreams are made of, with golden, chewy crust and a creamy sauce of mozzarella, Provolone, and black pepper, plus roasted garlic and dollops of ricotta. On top, kale “chips” provide a satisfying veggie element and a little crunch.

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 890
  • Protein 27g
  • Total Carb 85g
  • Total Fat 50g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • pizza dough
    • 12 ounces
    • pizza dough
  • curly kale
    • 4 ounces
    • curly kale
  • thyme
    • 1/8 ounce
    • thyme
  • garlic
    • 4 cloves
    • garlic
  • yellow onion
    • 1
    • yellow onion
  • shredded mozzarella and provolone cheese blend
    • 3 ounces
    • shredded mozzarella and provolone cheese blend
  • ricotta cheese
    • 4 ounces
    • ricotta cheese
  • heavy cream
    • 1/3 cup
    • heavy cream

What You’ll Need

  • olive oil
  • black pepper
  • kosher salt
  • aluminum foil
  • baking sheet
  • 10" medium pan
  • 10" medium ovenproof pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Remove pizza dough from bag and let soften at room temperature. Rinse kale and pat dry with paper towel, then tear leaves into bite-size pieces, discarding stems. Peel onion, halve, and thinly slice. Place whole garlic cloves on a small piece of foil, drizzle over 2 teaspoons olive oil. Bring edges of foil together and seal to form a pouch. 

  2. Roast kale and garlic

    Roast kale and garlic

    On a baking sheet, toss kale with 1 tablespoon olive oil and transfer to oven. Place garlic pouch on oven rack next to baking sheet. Roast kale until crisp and lightly browned, 9-10 minutes. Remove kale from oven, leaving garlic pouch to continue roasting, about 15 minutes. Toss crispy kale with ½ teaspoon salt and set aside until ready to serve. 

  3. Make cheese sauce

    Make cheese sauce

    While kale and garlic roast, heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add thyme and onion. Sauté until soft, 5-7 minutes. Add cream, increase heat to medium high, and simmer until reduced slightly, 1-2 minutes more. Remove pan from heat. Remove and discard thyme. Stir in cheese blend. Season with salt and a generous amount of pepper

  4. Prepare skillet pizza crust

    Prepare skillet pizza crust

    While sauce cooks, using your hands, stretch and roll dough into a circular shape the same size as a separate medium ovenproof pan. Heat 1 tablespoon olive oil in pan over medium heat. Working very carefully, add dough and increase heat to medium high. Cook, without flipping, until bubbles form on top and bottom is golden, about 5 minutes. Remove pan from heat. 

  5. Bake skillet pizza

    Bake skillet pizza

    Drizzle 1 teaspoon olive oil over dough, being sure to coat edges, and season with ¼ teaspoon salt and pepper as desired. Spread cheese sauce over dough in an even layer and dollop over half of ricotta (save remainder for morning toast). Remove garlic pouch from oven and carefully open to allow steam to escape. Transfer pizza to oven and bake until crust is golden and cheese is melted, 15-18 minutes. 

  6. Finish and plate skillet pizza

    Finish and plate skillet pizza

    Once cool enough to handle, roughly chop roasted garlic. Remove cacio e pepe skillet pizza from oven and garnish with roasted garlic, kale chips, and pepper as desired. Cut pizza into slices and dig in! 

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