Amatriciana Pizza
This amatriciana pizza is a simple and delicious pizza version of the classic guanciale and tomato pasta dish!
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!
Notes
If you're low on time and don't want to wait for the sauce to reduce, I recommend straining the whole peeled tomatoes before crushing them.
Since the pancetta is very salty, we recommend not salting the sauce too much.
Depending on the size of your pizza(s), there may be leftover sauce. If so, it's great as a dipping sauce for the pizza crust or bread in general!
Tried this recipe?Let us know how it was!
