This amatriciana pizza is a simple and delicious pizza version of the classic guanciale and tomato pasta dish!
Pasta amatriciana is definitely one of my favorite Italian dishes. Between the crispy guanciale, the pecorino, the red sauce, and the heat, it's so satisfying but also perfectly simple!
The inspiration for this pizza version of the classic dish came from one of my husband and I's favorite pizza places, La Festa in Dover, New Hampshire. They have a carbonara slice which is absolutely AMAZING, and it sparked my interest of other pizza takes on pasta dishes!
This pizza does not disappoint. It's ready pretty quickly, and really tastes like the smokey Italian pasta dish.
If you're in the mood for another easy dinner recipe, be sure to check out this Carne Asada Quesadilla, or if you're looking for another Italian rendition, give this Pesto Gnocchi Roasted Tomato Salad a try!
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Why You'll Love this Amatriciana Pizza
It has the best combination of flavors. It's cheesy, has a little smokiness from the guanciale, and some heat from crushed red pepper.
It tastes so reminiscent of the pasta dish. Traditional Italian sauces are always the best, and this version of one on a pizza brings all the similar flavors.
The red sauce is homemade and so good. There's really no comparison to a homemade sauce on a pizza. This from scratch version is so delicious!
Ingredients for this Amatriciana Pizza
The ingredients for this pizza are primarily those used in the traditional amatriciana sauce, plus the addition of some mozzarella for cheesiness!
- Whole peeled tomatoes - Whole tomatoes help to ensure the homemade sauce is thick enough for the base.
- Olive oil - Just a little for cooking the guanciale.
- Guanciale - Guanciale is the traditional meat used for this sauce, but if you can't find it then pancetta works great too.
- Garlic - Just a little to ensure it's not overpowering.
- Crushed red pepper - To add a little heat.
- Tomato paste - I love adding a little tomato paste for extra richness in the sauce.
- Sugar - Cuts the acidity of the tomatoes to balance out the sauce.
- Pecorino romano - The classic sharp cheese in an amatriciana sauce.
- Pizza dough - Either homemade or store-bought both work great!
- Mozzarella - Not traditional in an amatriciana sauce, but it adds some cheesiness.
See recipe card below for quantities.
Step by Step Instructions
This is an easy pizza recipe with a homemade sauce and two cheeses.
STEP 1: Preheat the oven. Preheat oven to 475 degrees.
STEP 2: Crush the tomatoes. In a medium bowl, add tomatoes and their juices. Using your hands, squeeze and break apart the tomatoes until they're crushed.
STEP 3: Cook the guanciale (or pancetta). Heat olive oil in a large skillet over medium heat. Once hot, add guanciale or pancetta. Sauté for 10-15 minutes over medium heat, stirring often, until golden and crisp. Remove half to a paper towel lined plate to reserve for topping. If there is excess grease, remove all but 1 tablespoon.
STEP 4: Finish the sauce. To the skillet with the remaining guanciale or pancetta, add garlic and crushed red pepper, sautéing for 1 minute until fragrant. Add tomato paste, stirring for an additional minute. Add the hand-crushed tomatoes and sugar, season with a small amount of kosher salt and black pepper, and stir to combine. Bring to a simmer, then continue simmering over medium high heat, stirring frequently, until thickened with very little extra liquid, for 25-30 minutes. Stir in ½ cup pecorino romano until combined.
STEP 5: Prepare the pizza. Stretch pizza dough into 1 large or 2 medium pizzas, then place on your prepared baking sheets. Spread an even layer of sauce over the dough, then top with cubed mozzarella and remaining ½ cup pecorino romano.
STEP 6: Bake and finish the pizza. Bake for 12-15 minutes or until crust is golden, and cheese is melted and beginning to brown. Top with reserved pancetta and additional crushed red pepper if desired. Serve immediately and enjoy!
Tips for Making this Amatriciana Pizza
- I like to use the whole peeled tomatoes and crush them by hand instead of buying canned tomato sauce because they add a little thickness.
- Unless you don't like spice, I would add a fair amount of crushed red pepper because it adds so much!
- I recommend not stretching the pizza dough too thin because the dough holds up to sauce better that way.
FAQs
Can I use pancetta instead of guanciale?
Yes definitely, since I often have a bit of a hard time finding guanciale in certain grocery stores, pancetta is a great substitute.
Is that pizza similar to pasta amatriciana?
Despite the fact that this is definitely a pizza rendition, the sauce has the classic guanciale, pecorino, tomato, and heat combination.
What if I don't like pecorino romano?
While it can definitely be sharp on its own, the addition of some in this pizza gives it that classic amatriciana flavor. But you could also substitute it for parmesan though!
Storing and Freezing
This pizza is best served right away, but any leftovers can be kept in the fridge for 3-4 days and reheated in the oven or toaster oven.
I don't recommend freezing this recipe.
If you make this recipe we would absolutely love if you left a star review and/or comment! Also, make sure to tag us on Instagram @doublethespoonfuls so we can see what you create.
📖 Recipe
Amatriciana Pizza
Ingredients
- 1 28-ounce can whole peeled tomatoes
- 2 teaspoons olive oil
- 6 ounces guanciale or pancetta
- 2 teaspoons garlic minced
- ¼ teaspoon crushed red pepper plus additional for topping
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- kosher salt
- black pepper
- 1 cup pecorino romano shredded, divided
- 1 pound pizza dough homemade or store-bought
- 8 ounces mozzarella cubed
Instructions
- Preheat oven to 475 degrees.
- In a medium bowl, add tomatoes and their juices (see note). Using your hands, squeeze and break apart the tomatoes until they're crushed.1 28-ounce can whole peeled tomatoes
- Heat olive oil in a large skillet over medium heat. Once hot, add guanciale or pancetta. Sauté for 10-15 minutes over medium heat, stirring often, until golden and crisp. Remove half to a paper towel lined plate to reserve for topping. If there is excess grease, remove all but 1 tablespoon.2 teaspoons olive oil, 6 ounces guanciale
- To the skillet with the remaining guanciale or pancetta, add garlic and crushed red pepper, sautéing for 1 minute until fragrant. Add tomato paste, stirring for an additional minute. Add the hand-crushed tomatoes and sugar, season with a small amount of kosher salt and black pepper, and stir to combine. Bring to a simmer, then continue simmering over medium high heat, stirring frequently, until thickened with very little extra liquid, for 25-30 minutes. Stir in ½ cup pecorino romano until combined.2 teaspoons garlic, ¼ teaspoon crushed red pepper, 2 tablespoons tomato paste, 1 teaspoon sugar, kosher salt, black pepper, 1 cup pecorino romano
- Stretch pizza dough into 1 large or 2 medium pizzas, then place on your prepared baking sheets. Spread an even layer of sauce over the dough (see note), then top with cubed mozzarella and remaining ½ cup pecorino romano.1 pound pizza dough, 8 ounces mozzarella, 1 cup pecorino romano
- Bake for 12-15 minutes or until crust is golden, and cheese is melted and beginning to brown. Top with reserved pancetta and additional crushed red pepper if desired. Serve immediately and enjoy!
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