Tomato sauce, fior di latte, guanciale, pecorino, olive oil. Inspired by Finta amatriciana from the menu of 50 Kalò in Naples.
Ingredients
Preparation
- 1
Sauté guanciale in a pan until the fat renders and it browns. Drain. Weigh 35 g after preparation.
Pan-fry guanciale without additional oil and drain. Taste the sauce before salting, because guanciale and pecorino already add a lot of salt.
- 2
Spread 80 g of the base ingredient: tomato sauce. Leave the rim free.
- 3
Before baking, spread the weighed toppings: fior di latte, guanciale, pecorino.
- 4
Bake according to the temperature and time appropriate for your dough and oven, until the base is cooked through and the rim is browned.
- 1
Ingredients added after baking: olive oil.
Neapolitan 50 Kalò calls this pizza Finta amatriciana. The menu features tomato, guanciale, and pecorino together, alongside fior di latte.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
