Also known as Prazzira or Pani cun Tammatta (literally bread and tomatoes), Su Mustazzeddu is a dish native to the Sulcis region of Sardinia, as well as of the area of San Vito.
This Sardinian pizza (because it actually resembles a pizza) was invented by nuns during the times when food was scarce. The dish is simple, flavorful and uses basic, cheap ingredients to create something that’s wholesome and comforting.
This dish is incredibly adaptable, and that’s the beauty of it. You can enjoy it fresh, warm out of the oven, and it tastes amazing even when you carry it along with you on a picnic, and even when it is at room temperature.
Recipe Quick Look
- 👌 Difficulty: Medium.
- ⏱ Prep Time: 40 minutes.
- 🔥 Cook Time: 40 minutes.
- 🥣 Main Ingredients: Pizza flour, semolina, tomatoes, sourdough starter, basil, garlic, olive oil, salt.
- 🍪 Servings: 10 servings.
- 🍂 Flavor Profile: Savory and fresh.
Why You’ll Love this Recipe
- Su Mustazzeddu is incredibly easy to make. You’ll need just a few simple ingredients to make it from scratch.
- It may take a teeny bit of time, but the flavors are worth it!
Recipe Ingredients
- Pizza flour: Type 0 flour, aka pizza flour, is best for the right texture and flavor.
- Semolina: I used durum wheat semolina here.
- Tomatoes: Ripe, red tomatoes.
- Garlic: For that savory depth.
- Sourdough starter: To help the bread rise. You can also use Brewer’s yeast if you can’t find sourdough starter.
- Basil: For that freshness.
- Olive oil: Ideally, extra virgin, for that delicious flavor and aroma.
Check recipe card for quantities.
Variations
- In San Vito, locals love adding eggplants and other vegetables. You can do that too, depending on what kind of seasonal vegetables you’re able to get your hands on.
- Large vine tomatoes are the best choice for this recipe. If you can’t find them, you can use other kinds of tomatoes too.
How to Make Mustazzeddu
Step 1: Start by combining the yeast or sourdough starter in 1/3rd of the water. Add flour, durum wheat semolina and salt.
Step 2: Work the dough for about 10-15 minutes, slowly adding the remaining water.
Step 3: Continue working on the dough. It may feel sticky, but keep kneading it. Allow the dough to rest for a bit, then do 3 rounds of stretch and folds, once every 20 minutes, as shown in this video.
Step 4: Once the dough is ready, transfer it to a large bowl, cover it and refrigerate it overnight. The next day, get it out and let it come to room temperature.
Step 5: Meanwhile, slice the tomatoes about 1/4 inch in thickness, and roughly chop the garlic. Transfer them to a colander and add the basil and season with some salt. Let this rest to drain out the water.
Step 6: Split the dough into 10 small rounds and let it rise for 90 minutes to 2 hours.
Step 7: Roll out and stretch the dough onto a greased pan or bowl. Add the tomatoes, garlic and basil into the center, along with some extra virgin olive oil.
Step 8: Pull the sides of the dough inwards, bringing them towards the center. Brush some extra virgin olive oil around the edges too. Bake at 200°C for 30-40 minutes.
Recipe Tips & Tricks
- Since the dish is simple, make sure you use top-quality ingredients such as Cappelli durum wheat flour (from the name of an Abruzzi senator, Raffaele Cappelli, who thought to distinguish between soft and hard wheat) and great quality olive oil and tomatoes.
- Regardless of the kind of tomatoes you’re using, make sure they’re ripe and fresh, and prepare them right when you want to assemble the Mustazzeddu, or else they’ll release a lot of water.
- You may be tempted to use a bit more yeast to make the dough rise a bit faster. However, I don’t really recommend it. Allowing plenty of time for the dough to grow naturally will ensure it is light, fluffy yet crispy and easier to digest.
How to Serve Mustazzeddu
Once the Mustazzeddu is out of the oven, allow it to rest for a few minutes and then serve. You can also cover it up and let it cool down completely, and then carry it along with you if you want to have it outdoors.
Where to Eat Su Mustazzeddu in Sardinia
This is a dish that Sardinians normally eat at home. However, if you want to try it during your trip to Sardinia, you may want to look for it at the best local Agriturismi. In Cagliari, you can try it at Sa Domu Sarda, in the historic center. It’s one of my favorite restaurants in Cagliari.
For the best experience, you should attend San Vito’s Sagra de Sa Prazzira e de Sa Pezz’e Craba (Sa Prazzira and Sa Prazzira of sheep’s meat festival), which takes place each year at the very end of July: it’s one of the most fun (and food-focused) summer festivals in Sardinia.
Recipe FAQs
You certainly can! The dish can be easily stored in the fridge for a day or two.
You can eat it at room temperature (just take it out of the fridge a while before serving) or if you prefer, warm it up in the oven or microwave before serving it.
More Sardinian Recipes to Try
You can also try these other Sardinian recipes:
- Fregola Con Arselle
- Burrida Alla Cagliaritana
- Spigola Alla Vernaccia
- Sardinian Panada
- Pani Frattau
- Pardule – Sardinian Saffron And Ricotta Tarts
- Seadas – Sardinian Cheese And Honey Pastries
- Zeppole – Sardinian Carnival Sweets
Planning a trip to Sardinia? Pair your foodie adventures with insider travel tips, must-visit restaurants, and Sardinia local secrets that will make your journey unforgettable. Browse our Sardinia guides today, and get in touch with Claudia for more tips.
Mustazzeddu
Ingredients
- 6 and 3/8 cups of 800 grams of type 0 flour (pizza flour)
- 1 cup 200 grams of durum wheat semolina
- 3/4 cup 200 grams of sourdough starter or 2 teaspoons (7 grams) of brewer’s yeast
- 2 and 3/4 cups 650 ml of water
- 5 teaspoons 30 grams of salt
- 3.3 pounds 1.5 kg of ripe tomatoes
- 5 garlic cloves
- 1 bunch of basil
- 2 tablespoons extra virgin olive oil
Instructions
- Start by combining the yeast or sourdough starter in 1/3rd of the water. Add flour, durum wheat semolina and salt.
- Work the dough for about 10-15 minutes, slowly adding the remaining water.
- Continue working on the dough. It may feel sticky, but keep kneading it. Allow the dough to rest for a bit, then do 3 rounds of stretch and folds, once every 20 minutes, as shown in this video.
- Once the dough is ready, transfer it to a large bowl, cover it and refrigerate it overnight. The next day, get it out and let it come to room temperature.
- Meanwhile, slice the tomatoes about 1/4 inch in thickness, and roughly chop the garlic. Transfer them to a colander and add the basil and season with some salt. Let this rest to drain out the water.
- Split the dough into 10 small rounds and let it rise for 90 minutes to 2 hours.
- Roll out and stretch the dough onto a greased pan or bowl. Add the tomatoes, garlic and basil into the center, along with some extra virgin olive oil.
- Pull the sides of the dough inwards, bringing them towards the center. Brush some extra virgin olive oil around the edges too. Bake at 200°C for 30-40 minutes.
Video
Notes
- Let the Mustazzeddu rest for about 2 or 3 minutes before serving.
- You can try using any kind of tomatoes here, but make sure you season and prepare them only when you want to use them for the recipe.
- You can also try other fillings like eggplant slices or fresh seasonal vegetables.
Nutrition
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Claudia Tavani
Claudia Tavani was born and raised in Sardinia, and after moving between the United States and the United Kingdom, she's now back living in her hometown, Cagliari. She's a travel blogger and certified travel designer who loves planning trips and publishing guides, travel tips, and packing lists so that you don't have to. Owner of Strictly Sardinia, cat mom to Minnie. Loves pizza, hiking, archeology, cities, beaches, swimming, and running. Hates peppers.