Malie Topping

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

Directions:

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.