Su pai cun tamattiga is a typical preparation of Sardinian tradition, also known as covered pizza. A simple dough made of remilled semolina, enclosing a rich and fragrant filling based on fresh tomatoes, garlic, and basil, enriched with grated cheese, often pecorino and mozzarella. A genuine recipe that smells like home and is passed down from generation to generation. Perfect to enjoy both hot and cold, for a rustic dinner or an outdoor lunch.
Have you ever tried su pai cun tamattiga? It’s one of those recipes that tells stories and flavors of our land.
Make it yourself and share it with your loved ones: the aroma that fills the kitchen will already be a taste of Sardinia!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, All seasons
Ingredients
- 4 cups remilled durum wheat semolina
- 1 1/2 cups water
- 3 1/2 tbsp lard
- 5 oz sourdough starter (or 10g fresh yeast)
- 2 tsp fine salt
- 18 oz ripe tomatoes
- 3 cloves garlic minced
- to taste salt and oil
- to taste fresh basil
- to taste grated cheese
- to taste mozzarella for pizza
Tools
- Bowl
- Baking pan
- Bimby
Steps
In the Bimby bowl, dissolve the sourdough in water for a few seconds at speed 2.
Add the semolina, lard, and salt and knead for 5 minutes at spike speed.
Transfer to a bowl and let it rise until doubled.
Meanwhile, cut the tomatoes into pieces and season them in a bowl with minced garlic, oil, salt, and fresh basil.
Take the dough and divide it into 2 parts.
Roll out the first part and place it on a baking tray lined with parchment paper and oiled. Add the tomatoes.
Add the cheeses
Close with the other half of the dough. Seal the edges well and brush with olive oil.
Bake at 392°F for about 30 minutes.
💡 Recommended variations:
• With only Sardinian pecorino for a stronger flavor
• Version with tuna and onion
• Addition of black olives or grilled eggplants
💡 Recommended variations:
• With only Sardinian pecorino for a stronger flavor
• Version with tuna and onion
• Addition of black olives or grilled eggplants
