Pinsarella Recipe – How to prepare Pinsa Amatriciana

Today we prepare a Pinsa Inspired by a traditional Roman Pasta Recipe. The Pinsa all’amatriciana, strictly made with Sammarzano tomatoes, pecorino romano, black pepper and guanciale of Amatrice.

Pinsarella Recipe – How to prepare Pinsa Amatriciana

5 from 2 votes
Recipe by Pinsa Romana US Course: MainCuisine: ItalianDifficulty: Easy


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Pizza all’amatriciana is a pizza that combines simplicity and speed with lots of taste! It is prepared, in fact, only with tomato and excellent crispy bacon!


  • 4 oz 4 Sanmarzano Tomato Sauce or Peeled tomatoes

  • 3 oz 3 Guanciale (Seasoned Pork Cheek) or Unsmoked Bacon

  • Optional
  • 1/2 oz 1/2 Black Pepper

  • 3 oz 3 Pecorino Cheese

  • 1/2 oz 1/2 Extra Virgin Olive Oil

  • 1 pcs. 1 Pre Baked Pinsa Crust


  • Cut the pork cheek in thin slices and brown it in a pan, when the bacon is golden and crispy, remove it from the pan and keep it warm.
  • In the same pan we put the tomatoes, salt a pinch of chilli pepper and cook in the fat of the bacon for 10 minutes over medium heat.
  • Now let’s take our Pinsarella bases and top them with our tomato sauce spreading it evenly with the spoons
  • Preheat the oven to 230 ° and bake our garnished pinsa with tomato sauce for 5 minutes.
  • top the top of the pinsa with the crispy bacon, black pepper, evo oil and a generous sprinkling of grated pecorino cheese.


  • The Pinsa Amatriciana is Inspired to the Traditional Refcipe from the little town Amatrice in central Italy, and it’s largely used in Rome and all Italy.

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Our Pinsarella Amatriciana is ready, we just have to taste it! 
Try the Pinsarella bases and discover how easy it is to make many simple and delicious recipes in just a few minutes.