This mustazzeddu pizza Ssarda is a rustic Sardinian focaccia style “pizza,” filled with juicy cherry tomatoes, garlic, and fresh basil, then baked until golden with a flavourful crust.
Mustazzeddu pizza sarda is the best of pizza and focaccia in one rustic Sardinian bake. Also known as focaccia sarda or pani cun tammatiga, it’s hand-shaped so every one looks a little different, with the edges folded in to frame the tomato-filled center, almost like a galette.
If you love the simple, bright flavors of fresh tomato pizza, you’ll love this one too. My version is stuffed with sweet grape tomatoes, savory garlic, and fresh basil, then baked until golden, almost like a cross between my homemade pizza dough and thin crispy focaccia.
Why You’ll Love Focaccia Sarda
- History in every bite: Mustazzeddu is said to have been created by Sardinian nuns, and it’s easy to see how its simplicity led to it being a local favorite.
- Stuff it your way: I keep mine classic with tomatoes, garlic, and basil, but roasted eggplant is a delicious option if you want a heartier, vegetable forward filling.
Ingredient Notes
- Lukewarm water: Warm, not hot, so it activates the yeast without killing it.
- Active dry yeast: Let it sit on the water for 5 to 10 minutes until foamy.
- Semolina flour and bread flour: The semolina gives a heartier, slightly rustic bite, while bread flour adds structure and chew.
- Olive oil: Adds flavor and helps keep the crumb tender.
- Salt: Salt seasons the dough and adds flavor.
- Tomatoes: Use firm but ripe grape or cherry tomatoes so the center stays juicy but not watery. Halve them so they soften quickly in the oven. Vine-ripened tomatoes will work, but will need to be chopped into pieces.
- Garlic: One clove keeps it fragrant and classic without overpowering the tomatoes.
- Fresh basil: Tear or slice right before mixing for the best flavor.
- Oregano and pepper: A small amount is all you need to round out the tomato flavor.
How to Make Su Mustazzeddu
First, bloom the yeast by adding lukewarm water to a mixing bowl and sprinkling the yeast over the top. Let it rest for 5–10 minutes, then stir to combine.Next, make the dough by adding the semolina flour, bread flour, and olive oil, then kneading until it starts to come together. Add the salt and keep kneading until the dough is compact and smooth, about 5 minutes, then shape it into a ball.
Let it rise by placing the dough in a lightly greased bowl, turning it to coat the top with a little oil, and covering. Let it rest for 1 hour, then refrigerate to develop flavor.
When you’re ready to bake, bring the dough to room temperature for 1 hour. Preheat the oven and line a medium pizza pan with parchment paper.
Mix the filling by combining the halved tomatoes with olive oil, salt, garlic, basil, oregano, and pepper. Roll the dough into a circle and place it on the prepared pan with a little overhang around the edges.
Spoon the tomato mixture onto the dough without the juices, then fold the edges up and over to frame the filling without covering it. Brush the folded crust with the reserved juices.
Bake until golden. Let it rest about 5 minutes before slicing and serving.
recipe tips
- Prevent a watery center: Mix the tomatoes right before assembling Mustazzeddu, then drain off the excess liquid. Spoon the filling onto the dough, then brush the reserved liquid on the folded crust for extra flavor.
- Embrace the rustic shape for sardinian pizza prazzira: Keep the thickness fairly even, but do not worry about a perfect circle.
- Fold to frame, not cover: Leave the center exposed so the tomatoes bake down while the edges turn golden.
- Easy add-ins: For a heartier filling, add well-drained roasted eggplant. You can also use sautéed bell pepper, zucchini, or other seasonal vegetables.
- Do not rush the rise: Skip extra yeast. A 12–24 hour fridge ferment builds better flavor, makes the dough easier to handle, and improves the texture.
Pizza Mustazzedu is a wonderful example of how simple, traditional ingredients come together to create something truly delicious! Buon Appetito.
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
FOR THE PIZZA DOUGH
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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.
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Remove the dough from the fridge, let sit at room temperature for one hour.
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Pre-heat oven to 400F/200C. Line a medium pizza pan (10½ inches / 27 cm) with parchment paper.
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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.
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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.
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Bake for approximately 35-40 minutes or until golden brown and baked through. Let sit 5 minutes before serving.
FOR THE FILLING
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Mix the halved tomatoes, olive oil, salt, garlic, chopped fresh basil, oregano and pepper in a medium bowl.
Reheat in the oven on a baking sheet at 350°F for 8–12 minutes, until warmed through and the crust is crisp again.
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
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