Mustazzeddu is an ancient Sardinian recipe similar to a pizza. Maybe because a Sardinian stole my heart, maybe because I always like to try new recipes, or maybe because Sardinian cuisine piques and fascinates me. So today I want to share a recipe of Sardinian origin, just like Seadas and Pardulas. It is said that this tasty dish was invented by nuns, who during times of famine prepared it for the poor, offering a single, more nourishing dish than plain bread. The dough for mustazzeddu is similar to that of a focaccia, made with semolina, flour, water, yeast, oil and salt. The Sulcis version, preferred by many, is filled with tomatoes seasoned with garlic, oil and basil. There are also many versions with local vegetables. Also known as Prazzira, it was a simple way to enrich plain bread, turning it into a hearty, nutritious meal. I chose to make many small flatbreads, but using the same recipe and doses you can prepare a single large filled focaccia. The Sardinian tomato flatbread is not just a filled flatbread: it tells the story of a cuisine born from the land and labor, simple but full of identity. Each bite brings back the aromas of a wood-fired oven and the beauty of Sardinian traditions passed down over time. Let’s hurry to the kitchen and prepare some delicious Pizzettes with cherry tomatoes together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 10Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Sardinian tomato flatbreads
- 1 1/4 cups all-purpose flour (type 0)
- 1 1/2 cups re-milled durum semolina (semola rimacinata)
- 2 tsp fresh baker's yeast
- 1 cup + 2 tbsp cups water
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1.1 lb cherry tomatoes
- 2 cloves garlic
- 2 tbsp extra virgin olive oil
- 1 sprig basil
- to taste salt
How to prepare Mustazzeddu
You can prepare the dough by hand or using a stand mixer. Dissolve the fresh yeast in the lukewarm water. Add the all-purpose flour and the re-milled semolina little by little. Mix and add the extra virgin olive oil and the salt. Knead well and for a long time until you have a soft, elastic dough. Transfer the dough to a bowl and cover with plastic wrap. Let the dough rise for about 4 hours in a warm place.
Meanwhile prepare the filling. Wash the cherry tomatoes and cut them into quarters. Transfer the cherry tomatoes to a bowl. Lightly salt them, add the olive oil and tear the basil simply with your hands. Mix well with a spoon. Cover the bowl with plastic wrap and let the flavors develop.
Divide the risen dough into 8–10 portions. Roll them out on the work surface, helping yourself with a little re-milled semolina, forming discs. Place the cherry tomatoes in the center of each dough disc, draining them from the liquid that formed in the bowl (reserve that liquid). Distribute the tomatoes more or less evenly among all the discs.
Fold the edge toward the center, slightly overlapping it with small pleats in the dough, leaving the filling exposed in the center. Arrange them as you prepare them on a baking tray lined with parchment paper.
Brush the edges with some of the tomato juices you reserved. Let rise for another hour before baking. Bake the flatbreads in a conventional oven at 428°F for about 18–20 minutes or until well browned.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
If you have leftover flatbreads, keep them in the fridge for 1–2 days or you can freeze them.
If you don’t like the taste of garlic, simply omit it.
Also don’t miss the recipe for Focaccia with pesto and crescenza
Your questions
What are the variations of Mustazzeddu?
The most common variations include fillings of chard, potatoes and onions, zucchini, or the addition of Pecorino Sardo for a more intense flavor.
Can they be frozen?
Yes, they can be frozen after baking. I recommend reheating them in the oven to restore crispness and softness.
