Amatriciana Pizza

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My fiancé works in a city with the best speciality slice pizza place, and my go-to is always their carbonara pie. Not only is it delicious, but I love how it's got all the flavors of one of my favorite pasta dishes on a cheesy slice of pizza. Ever since I first tried that, it really opened up my eyes to how the pizza topping possibilities are really endless!

Enter this Amatriciana pie!

That slice got me thinking about some of my other favorite classic pasta dishes that could be incorporated into a homemade pie, and I instantly thought of Amatriciana. So simple, with guanciale (or pancetta), a slightly spicy tomato sauce, and pecorino romano which has the most unique flavor. I knew I had to go for it and this saucy and slightly smokey pizza did not disappoint.

Cooked guanciale or pancetta

What do you start with for this pizza recipe?

The guanciale or pancetta! If you can find guanciale I would use that, otherwise pancetta works great also. Cook that up in a large skillet until golden.

Amatriciana sauce

Next up, the sauce!

This simple sauce is so delicious, fresh, and couldn't be simpler. It comes together so quickly and is the perfect base for this pizza.

Unbaked Amatriciana pizza

Layer that pie up and pop it in the oven!

Amatriciana pizza

Serve with extra parmesan and crushed red pepper!

Amatriciana Pizza

The most delicious and simple pizza take on a classic pasta dish!

Author:
Jackie

Ingredients

Servings: 4-8

  • 1 28 ounce can whole peeled tomatoes
  • 2 tsp olive oil
  • 8 ounces guanciale or pancetta
  • 2 tsp garlic, minced
  • 1/4 tsp crushed red pepper, plus additional for topping
  • 2 tbsp tomato paste
  • 1 tsp sugar
  • kosher salt
  • black pepper
  • 1/2 cup pecorino romano, grated or shredded
  • 1 pound pizza dough, homemade or store-bought
  • 8 ounces mozzarella, cubed
  • 1/2 cup pecorino romano, shredded

Instructions

  1. Preheat oven to 475 degrees.
  2. In a medium bowl, add tomatoes and their juices. Using your hands, squeeze and break apart the tomatoes until they're crushed.
  3. Heat olive oil in a large skillet over medium heat. Add guanciale or pancetta, stirring until golden and crisp, 5-7 minutes. Remove half to a paper towel lined plate to reserve for topping. If there is excess grease, remove all but 1 tablespoon.
  4. To the skillet with the remaining guanciale or pancetta, add garlic and crushed red pepper, sauteing for 1 minute until fragrant. Add tomato paste, stirring for an additional minute. Add the hand-crushed tomatoes and sugar, season with kosher salt and black pepper, and stir to combine. Bring to a simmer, and simmer over medium low heat, stirring occasionally, until thickened with very little extra liquid, 10-15 minutes. Stir in pecorino romano, taste, and add salt or pepper as needed.
  5. Stretch pizza dough into 1 large or 2 medium pizzas. Spread sauce over dough, then top with cubed mozzarella and shredded pecorino romano.
  6. Bake for 12-15 minutes or until crust is golden, and cheese is melted and beginning to brown.
  7. Top with reserved pancetta and additional crushed red pepper if desired. Serve immediately and enjoy!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

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