The Amatriciana flatbread is a fake pizza without yeast, crunchy, tasty, and flavorful. I know pizza is inappropriate, but it’s just to give the idea. The dough is simple: water, flour, salt, and oil. No yeast and no rising. To satisfy a craving, for an unexpected urge for pizza but no time to let it rise, for a last-minute aperitif with friends. You prepare it, top it, and bake it. For the Amatriciana flatbread, I chose the same toppings as the pasta: guanciale, tomato, and pecorino.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup all-purpose flour
- 1/4 cup water
- 1/2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 3.5 oz thinly sliced guanciale (approximately)
- as needed tomato pulp
- as needed pecorino cheese
- 1 tbsp extra virgin olive oil
- as needed semolina flour
Tools
- 1 Bowl
- 1 Mixer Kitchen Aid Artisan
- 1 Rolling pin
- 2 Silicone sheets reusable baking paper
Steps
In the stand mixer’s bowl, but you can knead by hand as well, combine the flour, water, extra virgin olive oil, and salt. Knead for seven minutes until you get a nice smooth and homogeneous dough. Wrap it in plastic wrap and let it rest at room temperature for fifteen minutes.
Divide the dough into two equal parts. Dust the work surface with semolina flour and roll each dough into a thin sheet using the rolling pin. Transfer the sheet onto a baking tray lined with parchment paper, top with tomato, a tablespoon of oil, and bake in a preheated oven at 410°F for 10 minutes. Then add the guanciale and continue baking for another 2 minutes. Once out of the oven, sprinkle with pecorino and serve.
