Su pai cun tamattiga is a typical preparation of the Sardinian tradition, also known as covered pizza. A simple dough made from re-milled semolina that encloses a rich and fragrant filling of fresh tomatoes, garlic, and basil, enriched with grated cheese, often pecorino and mozzarella. A genuine recipe that smells like home and has been 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 tell the stories and flavors of our land.
Make it yourself and share it with those you love: 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: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, All seasons
Ingredients
- 4 cups re-milled durum wheat semolina
- 1.5 cups water
- 3.5 tbsp lard
- 5 oz sourdough starter (or 0.35 oz fresh)
- 2 tsp fine salt
- 1.1 lbs ripe tomatoes
- 3 cloves chopped garlic
- to taste salt and oil
- to taste fresh basil
- to taste grated cheese
- to taste mozzarella for pizza
Tools
- Bowl
- Baking Tray
- Bimby
Steps
In the Bimby bowl, dissolve the sourdough starter with the water for a few seconds at speed 2.
Add the semolina, lard, and salt and knead for 5 minutes at knead speed.
Transfer to a bowl and let it rise until doubled.
Meanwhile, chop the tomatoes into pieces and season them in a bowl with the chopped garlic, oil, salt, and fresh basil.
Take back the dough and divide it into 2 parts.
Roll out the first part and place it on the baking tray lined with parchment paper and oiled. Add the tomatoes.
Add the cheeses
Cover 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 just Sardinian pecorino for a stronger flavor
• Version with tuna and onion
• Added black olives or grilled eggplants
💡 Recommended variations:
• With just Sardinian pecorino for a stronger flavor
• Version with tuna and onion
• Added black olives or grilled eggplants
