Alla Pizzaiola indicates something like “pizza style” and is not a clearly defined term in Italian cooking. The basic recipe for Carne alla Pizzaiola (meat pizza-style) is thin slices of meat (usually beef, but it can be prepared with other types of meat as well) cooked in a simple tomato sauce. To the tomato sauce you can add ‘pizza style’ ingredients like oregano, olives, capers, etc. It is a simple dish with a lot of flavor that in Italy is often served as piatto unico with mashed or roasted potatoes. It is easy to prepare, as you should only take care that you do not overcook the meat. An interesting point about carne alla pizzaiola is that in all the recipes that I have seen, the meat is not browned first.
On a side note, “alla pizzaiola” literally means “in the style of the pizza maker’s wife”, just like alla cacciatora (in the style of the hunter’s wife) and alla carbonara (in the style of the miner’s wife). I don’t believe such names should be taken too literally, but more in the sense of “like a pizza maker’s wife would make it”. Anyway, here’s my version of carne alla pizzaiola.
300 grams (.66 lbs) slices of beef sirloin, pounded thin
1/2 Tbsp minced fresh flat leaf parsley
1/2 tsp dried oregano
1 Tbsp black olives, pitted and sliced
1 clove garlic
200 ml (a bit less than a cup) passata (tomato puree)
salt and freshly ground black pepper
1 Tbsp olive oil
mashed potatoes, for serving