Amatriciana Pizza

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

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