White Pizza

Recipe from Carlo Mirarchi, Brandon Hoy, Chris Parachini and Katherine Wheelock

Adapted by Sam Sifton

Updated August 5, 2024

  • Melina Hammer for The New York Times
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Total Time
15 minutes, plus 1 hour to heat oven
Rating
5(1,066)
Comments
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This is a pizza reimagining of the classic Roman pasta dish cacio e pepe, pasta served with only cheese and black pepper. It came to The Times from the kitchens of Roberta’s restaurant in Brooklyn, a pizzeria and lifestyle collective that occupies a number of buildings and lots in a far corner of the Bushwick neighborhood. Cream slicks the dough, and a mixture of mozzarella and tangy taleggio tops it. A shocking amount of freshly ground black pepper follows that application and, after the pizza is cooked, a shower of grated Parmesan. A drizzle of honey over the top would not be blasphemy. —Sam Sifton

Featured in: A Little Pizza Homework

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Ingredients

Yield:2 servings

  • 1 12-inch round of pizza dough, stretched (see recipe)

  • 4 teaspoons heavy cream

  • 2 ounces fresh mozzarella

  • 1 ½ ounces fresh taleggio

  • Ground black pepper

  • 1 ounce Parmesan, finely grated

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

57 grams carbs; 59 milligrams cholesterol; 535 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 12 grams saturated fat; 22 grams fat; 3 grams fiber; 1191 milligrams sodium; 27 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place a pizza stone or tiles on the middle rack of your oven and turn heat to its highest setting. Let it heat for at least an hour.

  2. Step 2

    Drizzle the cream over the stretched dough. Break the mozzarella into large pieces and gently place these on the dough. Break the taleggio into pieces and do the same. Grind an exceptional amount of black pepper onto the surface of the pie, approximately 8 to 10 grinds.

  3. Step 3

    Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.

  4. Step 4

    Scatter the Parmesan over the pizza and serve immediately.

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Ratings

5 out of 5
1,066 user ratings
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Comments

ted

what is the replacement for Taleggio?

Mike Masin

Two suggestions. 1) Make this pizza. 2) Make it again.

Luther

You can use a fontina or havarti as a substitute

Melissa

We preferred the suggestions of adding garlic and mixing it with the heavy cream to sit beforehand, great move. We doubled the heavy cream and garlic the second time we made it. We didn't have Taleggio, so we substituted fontina. Delicious!

Zoe

I thought these comments were exaggerating but this pizza really is that good

Ellas mom

Just fantastic. Can’t believe so little tastes so great. Did mince garlic and soaked in the cream, then brushed that on the dough. Also added prosciutto- equally good with or without. Definitely a keeper.

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Credits

Adapted from "Roberta's," by Carlo Mirarchi, Brandon Hoy, Chris Parachini and Katherine Wheelock

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