Bread & Pizza Italian Regional Recipes

Mustazzeddu – the Sardinian Pizza

Mustazzeddu is a sort of pizza bread, typical of the city of Iglesias and of the whole Sulcis area, in the south-west of Sardinia.

Easy to bake, delicious and filling, it is said to have been prepared by nuns to help people in need during famines. It’s made with simple ingredients: a dough of durum wheat flour traditionally stuffed with cherry tomatoes, aubergines or mixed vegetables.


Serves: 6 | Preparation time: 25 mins + 3.5 hours to rest | Cooking time: 35 mins 

  • Cherry tomatoes: 500 g
  • Semolina flour: 350 g
  • Plain flour: 150 g
  • Water: 300 ml
  • Salt: 15 g
  • Dry Brewer’s Yeast: 8 g
  • Extra virgin olive oil: 1 tbsp
  • Garlic: 1 clove
  • Basil, fresh: to taste

Method

Preheat the oven to 200°C.

Dissolve the yeast in a small bowl using half the water; make sure that the water is lukewarm, and not cold, so that the yeast gets activated.

Sift the flour, then pour the yeast in the flour. Mix in the salt and the oil and start kneading the dough, adding the rest of the water little by little. Once the dough is smooth and elastic, put it back to rest in it’s bowl, covered with a kitchen towel. Keep the dough at room temperature until it doubles it size – it should take about 3 hours.

Divide the dough in two parts and use a rolling pin to flatten them in a large, circular shape with a height of about 1 cm. Leave the discs of dough to rest for another 30 minutes.

Dice the tomatoes in small pieces and mince the garlic and the basil. Mix all three ingredients together in a bowl, seasoning them with some salt and olive oil.

Place the tomatoes in the center of one of the discs of dough and close the dough on the tomatoes, folding the outer parts towards the center. Make sure to not completely close the dough on itself: a small portion of the cherry tomatoes must remain visible in the center.

Tip: No one likes bakes with a soggy bottom! If you are filling your mustazzeddu with raw vegetables that contain a lot of water, like the cherry tomatoes of this recipe, it is important to leave them to drain a bit before folding them in the dough. A little bit of waiting goes a long way!

Bake Mustazzeddu to 200°C for 30 to 40 minutes. Let it cool before serving.

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