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The baked mustazzedau on parchment paper.
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Mustazzeddu Pizza Sarda / Sardinian

Pizza Mustazzedu is a wonderful example of how simple, traditional ingredients come together to create something truly delicious!
Prep Time30 minutes
Cook Time35 minutes
Rising Time14 hours
Total Time15 hours 5 minutes
Course: Appetizer, Brunch, Lunch, Main Dish
Cuisine: Italian
Servings: 8 servings
Calories: 184kcal
Author: Rosemary Molloy

Ingredients

FOR THE PIZZA DOUGH

  • ¾ cup +2 tablespoons lukewarm water
  • ¾ teaspoon active dry yeast
  • 1 cup + 1½ tablespoons semolina flour
  • 1 cup +2 tablespoons bread flour
  • 1 tablespoon olive oil
  • 1-1¼ teaspoon salt

FILLING

  • 2½-3 cups grape or cherry tomatoes halved (firm but ripe)
  • 2-3 tablespoons olive oil
  • 1-2 pinches salt
  • 1 clove garlic minced
  • 5-6 fresh basil leaves
  • ¼ teaspoon oregano
  • 1-2 dashes pepper
US Customary - Metric

Instructions

FOR THE PIZZA DOUGH

  • In the mixing bowl add the water and sprinkle the yeast on top, let sit for 5-10 minutes then stir to combine. Add the flours and oil and start to knead, add the salt and knead to form a compact dough approximately 5 minutes. Move the dough to a lightly floured flat surface and bring together to form a ball. Place in a greased bowl, turning the dough to lightly cover the top with oil. Cover with plastic wrap and let rest for one hour. Then place in the refrigerator for 12-24 hours.
  • Remove the dough from the fridge, let sit at room temperature for one hour.
  • Pre-heat oven to 400F/200C. Line a medium pizza pan (10½ inches / 27 cm) with parchment paper.
  • Transfer the dough to a lightly floured flat surface or roll out on the lightly floured parchment paper, and roll out to ¼ inch / 6¼ mm thickness or less, form a circle approximately 11½ inches / 29 cm. Place the dough and paper in the pan. There should be about an 1 - 1½ inch / 2½ - 3¾ cm overlap.
  • Place the filling mixture (without the juice) on top of the dough circle, fold the overlapping dough over the filling but not covering all the filling, brush the dough with the remaining juice in the bowl.
  • Bake for approximately 35-40 minutes or until golden brown and baked through. Let sit 5 minutes before serving.

FOR THE FILLING

  • Mix the halved tomatoes, olive oil, salt, garlic, chopped fresh basil, oregano and pepper in a medium bowl.

Notes

Store: Let cool completely, then store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven on a baking sheet at 350°F for 8–12 minutes, until warmed through and the crust is crisp again.

Nutrition

Calories: 184kcal | Carbohydrates: 28g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 416mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 126IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg | Phosphorus: 52mg