Bread & Pizza Italian Regional Recipes

Mustazzeddu – the Sardinian Pizza

Mustazzeddu is a sort of pizza bread, aka the Sardinian Pizza, typical of the city of Iglesias and the whole Sulcis area, in the South-West of Sardinia.

It’s made with simple ingredients: a dough of durum wheat flour. which is the main flour used in the South of Italy Sardinia included, then traditionally stuffed with cherry tomatoes, even if sometimes there is the addition of aubergines or mixed vegetables.

It is said to have been prepared by nuns to help people in need during famines.


Serves: 6 | Preparation time: 20 mins + 3 hours to rest | Cooking: 30 to 40 mins 

  • Cherry tomatoes, better if ripen: 500 g
  • Durum Wheat Semolina Flour: 350 g
  • Plain flour / All Purpose Flour: 150 g
  • Lukewarm 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

Dissolve the yeast in a glass by using half of the water; make sure that the water is lukewarm, not cold neither hot otherwise the yeast won’t activated.

Sift and mix the two flours and add the the water with the melted yeast in. Mix in the oil a little at a time, add salt at the end. Start kneading, adding the rest of the water little by little and knead until you get a smooth and elastic dough. Put it back in the bowl, cover with a kitchen towel. Keep the dough at room temperature until it doubles it size – it should take about 2 o 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 2 cm, place onto a greased baking tray and leave to rise for another half hour.

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 filling in the center, fold over the edges towards the center, add a pinch of salt and black pepper, a drizzle of Evoo. Make sure to not completely close the dough on itself: a small portion of the cherry tomatoes must remain visible in the center.
Bake at 200°C for 30 to 40 minutes. If you see that it is darkening too much, lower it to 180°C or cover with tin foil.

Allow it to cool down at room temp.

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