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 1 vote
Recipe by Pinsa Romana US Course: MainCuisine: ItalianDifficulty: Easy
Servings

1

servings
Prep time

3

minutes
Cooking time

5

minutes
Calories

500

kcal
Total time

8

minutes

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!

Ingredients

  • 4 oz Sanmarzano Tomato Sauce or Peeled tomatoes

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

  • Optional
  • 1/2 oz Black Pepper

  • 3 oz Pecorino Cheese

  • 1/2 oz Extra Virgin Olive Oil

  • 1 pcs. Pre Baked Pinsa Crust

Directions

  • 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.

Notes

  • 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.