Malie Carpenter serves up cacio e pepe pizza

Who doesn't love pizza? But we may flock towards more traditional flavors of pizza like cheese, pepperoni, meat lovers and more. But Food Network's editorial director Maile Carpenter recently dropped by "GMA3" to share unique twists on pizza, that will surely have the entire family asking for more.

Cacio e Pepe Pizza with Ricotta

Ingredients for the Dough:

2 3/4 cups all-purpose flour, plus more for dusting

1 tbsp. kosher salt

1 tsp. coarsely ground pepper

1 cup warm water

2 tsps. sugar

1 tsp. active dry yeast

2 tbsps. extra-virgin olive oil, plus more for the bowl

Ingredients for the Pizza:

1/2 cup ice cubes

1/4 cup extra-virgin olive oil

1 cup fresh ricotta cheese (about 8 ounces)

1 cup finely grated pecorino romano cheese (about 4 ounces)

2 tsps. coarsely ground pepper

Kosher salt


Make the dough: Combine the flour, salt and pepper in a large bowl. Make a well in the center and pour in the warm water. Sprinkle the sugar and yeast over the water and let stand until bubbling, 5 to 10 minutes. Pour the olive oil into the well, then stir with a wooden spoon to make a shaggy dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, tightly cover with plastic wrap and let rise in a warm place until doubled in size, about two hours.

One hour before baking, put a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 500 degrees. On a lightly floured surface, stretch the dough into a 12-inch round.

Make the pizza: Transfer the dough to a well-floured pizza peel or another inverted baking sheet. Dot with the ice and drizzle with two tablespoons of olive oil. Slide the pizza onto the hot stone. Bake until the crust is golden brown and the ice melts, 12 to 13 minutes.

Transfer the pizza to a cutting board and cover with small spoonfuls of the ricotta. Sprinkle with the pecorino and pepper; drizzle the remaining 2 tablespoons of olive oil on top and season with salt.

Pro Tips:

Baking pizza dough with ice on top may sound strange, but it leaves the crust moist and starchy on top - a great base for all that cheese.

Use coarse freshly ground pepper for this pizza - it's a star ingredient (cacio e pepe is Italian for "cheese and pepper.")

Taco Pizza


1 pound pizza dough, at room temperature (use above recipe or use store-bought)

All purpose flour, for sprinkling

Extra-virgin olive oil, for brushing

3/4 cup canned refried black beans

1/2 cup salsa

1 1/2 cups grated sharp cheddar cheese

3 scallions, finely chopped

1/4 cup sliced pickled jalapeños

1/4 cup sour cream

Juice of one lime

Thinly sliced romaine lettuce, for topping

Diced tomato, for topping

Kosher salt

1/4 cup fresh cilantro


Place a pizza stone or inverted baking sheet on the bottom rack of the oven; preheat to 450 degrees. Roll out the pizza dough on a lightly floured work surface into an 11-inch round. Transfer to a parchment-covered pizza peel or another inverted baking sheet.

Brush the dough with olive oil, then spread the refried beans on top, leaving a 1/2-inch border. Spoon the salsa over the beans and sprinkle with the cheese. Scatter the scallions and jalapeños on top. Slide the pizza (on the parchment) onto the hot stone and bake until the crust is crisp, 8 to 10 minutes. Let cool a few minutes.

While the pizza is baking, combine the sour cream, half of the lime juice and 1 tablespoon water in a small bowl. In another bowl, toss the lettuce, tomato, and lime juice to taste; season with salt.

Top the pizza with the salad, then drizzle with the sour cream mixture and sprinkle with the cilantro.

Sheet-Pan Pizza alla Vodka

Ingredients for the Dough:

4 cups all-purpose flour

1 tbsp. sugar

2 tsps. kosher salt

1 1/4 tsps. active dry yeast

1 1/2 cups warm water

1/3 cup plus 2 tsps. extra-virgin olive oil

Ingredients for the Sauce:

3 tbsps. extra-virgin olive oil

1 small onion, chopped

3 cloves garlic, minced

Pinch of red pepper flakes

2 tbsps. tomato paste

1 28 oz. can whole peeled tomatoes

Kosher salt

1 cup heavy cream

1/4 cup vodka

Ingredients for the Pizza:

1/4 cup grated pecorino romano cheese, plus more for topping

1/4 cup grated parmesan cheese, plus more for topping

1 lb. fresh mozzarella cheese, sliced

Fresh basil, for topping


Make the dough: Combine the flour, sugar, salt and yeast in a stand mixer fitted with the dough hook. Combine the warm water and 2 tablespoons olive oil, then add to the mixer on low speed and mix until a loose ball forms. Knead the dough with the mixer on medium-high speed until smooth and slightly tacky, about seven minutes.

Pour the remaining 1/3 cup olive oil into an 11-by-17 inch rimmed baking sheet or black steel pan. Transfer the ball of dough to the pan, turning to coat with the oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the pan, 1 1/2 to 2 hours.

Slide your hands under the dough and lift, gently stretching the dough to fit the pan. (It's OK if it doesn't stretch to the corners.) For the final rise, cover the dough with plastic wrap and set aside until slightly puffy, 30 to 45 minutes. Meanwhile, put a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 500 degrees for one hour.

Meanwhile, make the vodka sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring. until softened, 5 minutes. Add the garlic and red pepper flakes and cook, stirring, until softened, 30 seconds. Add the tomato paste and cook, stirring, 1 minute. Add the tomatoes and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to a simmer and cook, stirring, until thickened, 12 to 18 minutes. Stir in the heavy cream and simmer until slightly thickened, 3 to 5 minutes. Carefully add the vodka; cook 1 minute. Season with salt. Puree the sauce in a blender. Remove 1 cup sauce to a bowl; set aside for serving. Refrigerate the remaining sauce until cooled.

Assemble the pizza: Sprinkle the pecorino and parmesan over the dough. Top with the mozzarella, leaving a 1/2-inch border. Spoon the cooled vodka sauce over the top. Sprinkle with more grated cheese. Put the baking sheet directly on the hot stone and bake until the crust is browned around the edges and the cheese is bubbling, 15 to 20 minutes. Let cool slightly.

Loosen the edges of the pizza with an offset spatula, then loosen the bottom. Slide the pizza onto a cutting board. Top with basil and more grated cheese. Serve with the reserved sauce.

Malie Carpenter serves up cacio e pepe pizza originally appeared on