Sardinian Pizza Prazzira or Mustazzeddu, we are on the fantastic island of Sardinia, and naturally, this is a typical dish. In the square of San Vito, an important festival takes place, the famous and large “Sagra de sa Prazzira.” Naturally, similar festivals are held in nearby towns, such as in Sulcis Iglesiente, where the Sardinian pizza is called Mustazzeddu and does not include the eggplants. From the first moment I tasted the Sardinian pizza Prazzira or Mustazzeddu, I fell in love with its taste and simplicity: it is filled with tomatoes and eggplants, and sometimes with other ingredients. The tomatoes are halved and seasoned with garlic, extra virgin olive oil, and plenty of basil. Here is my humble version, my ever-present favorite for summer evenings in the garden with friends.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Sardinia
- Seasonality: All Seasons, Spring, Summer, and Fall
- Energy 236.86 (Kcal)
- Carbohydrates 38.12 (g) of which sugars 8.80 (g)
- Proteins 8.06 (g)
- Fat 6.00 (g) of which saturated 0.63 (g)of which unsaturated 0.05 (g)
- Fibers 5.16 (g)
- Sodium 1,052.42 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 cups Durum Wheat Flour
- 1.5 cups Water
- 0.5 oz Fresh Yeast
- 2 tbsps Extra Virgin Olive Oil
- 1 tsp Salt
- 28 oz Cherry Tomatoes
- 1 clove Garlic
- 1 bunch Basil
- 2 tbsps Extra Virgin Olive Oil
- 0.5 tbsps Salt
Tools
- Stand Mixer
- Rolling Pin
- Pastry Board
- Bowl
- Baking Tray
- Parchment Paper
Preparation
Pour the flour, yeast, and oil into a stand mixer, add water and start working the dough, finally add the salt.
When the dough is smooth, remove it from the mixer.
Place the dough in a bowl and cover with plastic wrap, leave until it doubles in volume, about 1 hour
Meanwhile, as the dough rises, wash and cut the cherry tomatoes in half; other types of tomatoes also work as long as they are ripe. Season them with salt, evo oil, garlic, and plenty of basil.
Use a rolling pin to roll out the dough large enough so you can fold the edges towards the center.
Place the rolled dough on the baking tray with parchment paper and pour the seasoned tomatoes on it, fold the dough and leave a hole open in the center. Drizzle with oil.
Preheat the oven to 375°F and bake the fragrant Sardinian pizza Prazzira or Mustazzeddu for 40 minutes.
Naturally, you can also top the same pizza with vegetables of your choice, such as chicory or broccoli, but any other vegetable could work.
Here are the pizzas ready!
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