Looking for a quick and flavorful Italian dinner that hits all the right notes? This meat pizzaiola style recipe delivers tender slices of steak (or your favorite meat) in a zesty tomato sauce infused with garlic, oregano, and olive oil. It’s the perfect example of Italian comfort food that’s easy enough for weeknights but special enough to share. Whether you use beef, chicken, pork, or even a plant-based protein, you’ll love the bold flavors and simplicity of this classic one-pan meal.
Why You’ll Love This Meat Pizzaiola Style Recipe
The pizzaiola technique has its roots in Naples and the Campania region of Italy. “Alla pizzaiola” literally means “in the pizza-maker’s style”—think all the classic pizza flavors (tomato, garlic, oregano, olive oil) cooked with juicy pieces of meat. This method was traditionally used to make tougher cuts of meat deliciously tender by simmering them in savory tomato sauce.
- Family-friendly: Mellow, comforting flavors everyone enjoys, but easy to customize with extra spice or briny olives.
- Quick & Easy: One pan, minimal prep, and dinner’s ready in under 40 minutes.
- Versatile: Pizzaiola works with steak, pork, veal, or even chicken—and can be made vegetarian with tofu or seitan.
- Perfect for meal prep: Makes great leftovers, reheats beautifully, and the sauce is fantastic with pasta or bread.
Dive into this authentic Italian weeknight dinner and let the aroma transport you to a Neapolitan kitchen!
Ingredients for Meat alla Pizzaiola
The beauty of meat pizzaiola style lies in its versatility and the importance of using high-quality ingredients. Choose a cut of steak or your preferred meat, and reach for the freshest tomatoes, robust olive oil, and fragrant oregano for the best results.
Main Ingredients
- 400–500 g beef steak (sirloin, rump, or round; or use chicken, pork, veal, tofu, or seitan), sliced about 1 cm thick
- 2–3 tbsp Gustus Organic Extra Virgin Olive Oil
- 2–3 garlic cloves, crushed or thinly sliced
- 400 g (1 can) peeled tomatoes (whole/canned), chopped — or 350 ml tomato passata; or use 4–5 ripe, fresh tomatoes (chopped) in season
- 1.5 tsp dried Oregano (or 2 tbsp fresh, chopped)
- Salt and freshly ground black pepper, to taste
- Optional: 8–10 black olives (pitted & halved), 1 tbsp capers (rinsed), a pinch of chilli flakes, 1 small onion (finely sliced), splash of dry white wine, fresh parsley, shredded mozzarella cheese (for serving)
See also: Alce Nero tomato puree for a richer sauce.
Substitutions & Variations
- Protein swaps: Use pork chops, thin veal cutlets, boneless chicken breasts/thighs (pounded to 1 cm), or seared tofu/seitan for a vegetarian option.
- Low-carb/gluten-free: This dish is naturally gluten-free and dairy-free when served without bread or cheese.
- Herb blend: Try adding a pinch of thyme or basil for a twist.
- Add heat: Stir in a pinch of chilli flakes for spicy pizzaiola sauce.
- Packed tomatoes: Substitute with high-quality jarred sauce, like Le Conserve della Nonna, for convenience.
Step-by-Step Instructions (How to Make Meat alla Pizzaiola)
- Prep the meat: If using steak, gently pat dry with paper towels. Season both sides with salt and pepper. For thinner cuts like pork, chicken, or veal, pound gently to an even 1 cm thickness.
- Heat the oil: In a large skillet or frying pan (preferably stainless steel or cast iron), heat olive oil over medium-high heat.
- Sear the meat: Add the meat in a single layer. Sear for 1–2 minutes per side until browned (don’t overcrowd; work in batches if needed). Remove meat to a plate.
- Sauté the aromatics: Lower heat to medium. Add the crushed garlic (and onion, if using). Sauté gently until fragrant and softened, about 1–2 minutes—avoid browning the garlic.
- Deglaze the pan (optional): Pour in a splash of white wine and let it sizzle for 1 minute, scraping up any flavor from the pan base.
- Make the pizzaiola sauce: Add chopped canned tomatoes or passata, oregano, and a pinch of salt and pepper. Stir in olives, capers, and chilli flakes if using. Simmer uncovered for 10–15 minutes, stirring occasionally, until slightly thickened and saucy.
- Return meat to sauce: Place seared meat slices back into the skillet, nestling them in the sauce. Spoon sauce over the top.
- Simmer gently: Cover and cook over low heat for 5–10 minutes, just until meat is cooked through and tender (timing depends on thickness and cut). Steak is best slightly pink; thinner cuts cook faster. Avoid overcooking!
- Finish and serve: Taste and adjust seasoning with salt and pepper. Scatter chopped parsley or fresh oregano, and add mozzarella on top in the last 2 minutes if desired.
- Serve hot: Spoon extra sauce over meat and bring to the table immediately.Visual tip: Garnish with fresh herbs and a drizzle of good olive oil for an inviting finish.
Helpful tips: Don’t overcook thin meat—let the sauce do the work of tenderizing. The sauce should be rich and not watery; if it’s too thin, simmer uncovered a bit longer. For extra flavor, let the dish “rest” off heat before serving to let the juices meld.
Recipe Variations & Serving Suggestions
Every Italian family has their take on meat pizzaiola style! Try these inspired twists and serving tips:
- Neapolitan style: More oregano, capers, and black olives—classic Campania flavors.
- Roman pizzaiola: Softer, sweeter sauce, often finished with parsley or basil.
- Add mozzarella: Top with sliced mozzarella before serving for a “pizza-style” touch.
- Make it saucier: Double the tomatoes and serve as a pasta sauce.
What to serve with meat alla pizzaiola?
- Pile over pasta—Alce Nero Paccheri or Rummo Tagliatelle are perfect partners.
- Soak up the sauce with rustic Italian bread or focaccia.
- Serve alongside creamy mashed potatoes, polenta, or a green salad for a hearty meal.
- Keep it light with sautéed spinach or roasted vegetables for a balanced plate.
Storage, Reheating & Freezing Tips
Pizzaiola is just as delicious the next day! Here’s how to store it right:
- Refrigeration: Cool completely, then store leftovers in an airtight container in the refrigerator up to 3 days.
- Reheating: Gently reheat over low heat on the stovetop, covered, adding a splash of water if the sauce has thickened. Avoid microwave overheating (can toughen meat).
- Freezing: Yes, you can freeze meat pizzaiola! Portion into freezer-safe containers. Freeze up to 2 months. Thaw overnight in fridge and reheat gently as above.
Tip: The sauce freezes especially well—perfect for quick pasta nights!
Frequently Asked Questions (FAQ)
What cut of meat is best for pizzaiola style?
Traditional recipes use affordable, thin-cut beef steaks such as sirloin, round, or rump. However, pork chops, boneless chicken breast/thigh, veal cutlets, or tofu work beautifully.
What does “alla pizzaiola” mean?
“Alla pizzaiola” translates as “pizza-maker’s style,” describing food cooked with pizza’s iconic ingredients: tomatoes, garlic, olive oil, and oregano.
Can I make pizzaiola with chicken or pork?
Absolutely! Both chicken and pork adapt well to pizzaiola style. Keep cuts thin and adjust cooking time to avoid dryness.
How do I keep the meat tender while cooking?
Use a quick sear, then finish the meat gently in the simmering sauce. Don’t overcook—let residual heat finish cooking, and let thinner cuts rest before serving.
Can I freeze meat pizzaiola for later?
Yes! Cool leftovers completely, then freeze in portions for up to 2 months. Thaw and reheat gently for best texture.
Is meat alla pizzaiola gluten-free or dairy-free?
It is naturally gluten-free and dairy-free as long as you skip optional mozzarella and avoid serving it with wheat bread or pasta.
What can I serve with meat pizzaiola?
Serve with pasta (tagliatelle), crusty bread, potatoes, or polenta. Add a fresh salad or roast vegetables on the side.
Can I use jarred tomato sauce instead of fresh tomatoes?
Yes, for convenience, use a high-quality jarred sauce like Le Conserve della Nonna. Adjust salt and oregano to taste.
How spicy is pizzaiola sauce?
Traditionally mild, but you can add chilli flakes for a kick. Adjust heat to your liking!
Can I cook this in the oven instead of on the stove?
Yes. Sear the meat and prep the sauce as above, then transfer everything to a baking dish. Bake covered at 180°C (355°F) for 20–25 minutes or until meat is tender.
Cook and Share! Enjoy this classic Italian steak pizzaiola at your next family dinner. If you try our recipe, leave a comment or tag us with your creation. And for unbeatable, authentic flavor, don’t forget to try premium Italian olive oils and tomatoes from our partners above. Buon appetito!
