Toscana Recipe
Marinara with mozzarella & provolone topped with crispy pancetta and pepperoncini peppers
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Ingredients
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Sauce
Toppings
Method
Preparing the Marinara Sauce
- 1
Heat the Olive Oil
In a large skillet over medium heat, add 2 tablespoons of olive oil.
- 2
- 3
Add the Tomatoes
Pour in the 28 ounces of canned crushed tomatoes and stir to combine.
- 4
Season the Sauce
Add 1 teaspoon of dried oregano, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of sugar to the sauce. Stir well.
- 5
Simmer the Sauce
Reduce heat to low and simmer the sauce for 20 minutes, stirring occasionally.
- 6
Add Fresh Basil
Stir in 1 cup of chopped fresh basil just before removing from heat.
Preparing the Toppings
- 7
Cook the Pancetta
In a separate skillet, cook 4 ounces of diced pancetta over medium heat until crispy. Drain on paper towels.
- 8
Prepare the Cheese
In a bowl, combine 2 cups of shredded mozzarella cheese and 1 cup of shredded provolone cheese.
Assembling the Dish
- 9
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 10
Layer the Sauce
Spread the marinara sauce evenly in a baking dish.
- 11
Add the Cheese
Sprinkle the cheese mixture over the marinara sauce.
- 12
Top with Pancetta and Peppers
Distribute the crispy pancetta and sliced pepperoncini peppers evenly on top of the cheese.
- 13
Bake the Dish
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
- 14
Serve
Remove from the oven and let cool for a few minutes before serving. Enjoy your Toscana!
