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.
1 Pinsarella crust
1 cup tomato sauce
1/2 cup guanciale, diced
1/2 cup Pecorino Romano cheese, grated
1/2 teaspoon red pepper flakes (adjust to taste)
Salt and black pepper to taste
Fresh basil leaves for garnish
Preheat the Oven:
a. Preheat your oven according to the instructions on the pre-made Pinsarella base packaging.
Prepare the Amatriciana Topping:
a. In a skillet, cook diced guanciale over medium heat until it becomes crispy. Remove excess fat if needed.
b. Add tomato sauce to the skillet, red pepper flakes, and season with salt and black pepper. Simmer for about 10 minutes until the sauce thickens.
Assemble and Bake:
a. Place the pre-made Pinsarella base on a parchment-lined baking sheet or pizza stone.
b. Spread the Amatriciana sauce over the Pinsarella base, ensuring even coverage.
c. Sprinkle grated Pecorino Romano cheese over the sauce.
a. Follow the baking instructions on the pre-made Pinsarella base packaging, typically baking for about 12-15 minutes or until the edges are golden and the cheese is melted.
Remove from the oven, garnish with fresh basil leaves, and let it cool slightly before slicing.
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.