Sardinian pizza with pane carasau

Sardinian pizza with pane carasau

Sardinian Pizza


  1. Pane carasau, 8 sheets
  2. Rosemary, 3 sprigs
  3. Pomodoro tomato sauce 300-400 ml
  4. Finely chopped shallots, 4
  5. Garlic, 1 clove
  6. Pak choi, 5-6 leaves
  7. Chilli, to taste
  8. Oregano, 10 gr.
  9. Organic peretta cow cheese, cut into small pieces, 150gr
  10. Organic sheep aged ricotta, cut into small pieces, 150gr
  11. Grated organic pecorino sardo cheese, 80 gr
  12. Goat’s blue cheese “Crablu”, 80gr


  1. Add some extra virgin olive oil to a frying pan.
  2. Add shallots and garlic to the pan and fry until soft
  3. Add pak choi and spread some Sardinian organic chilli Cayenna and salt.
  4. Cook till the onions and pak choi are soft. Leave to rest.
  5. Start preparing the carasau bread by adding a pinch of salt, ground black pepper and rosemary to warm water.
  6. In the meantime warm up the tomato sauce.
  7. Lower the first sheet of carasau bread just for few seconds to soften the bread and transfer it to a plate.
  8. Repeat it till you have a round pizza-shape made with the carasau bread.
  9. Spread the tomato sauce on top and add the shallots and pak choi sauce, a drizzle of extra virgin olive oil.
  10. Grate the pecorino sardo and add it along with the peretta and ricotta cheese cut in small pieces.
  11. Wet the second sheet and place it on top to the first one. Add the sauce and the 3 cheeses and finish it with Sardinian organic wild oregano, a few chunks of blue goat’s cheese “crablu” and black pepper.
  12. Cook in a pre-heated oven at 180 degrees for 5-8 minutes until the cheese has melted and the bread is crispy.
  13. Remove from the oven, drizzle with Accademia Olearia “Novello” extra virgin olive oil, serve and enjoy it!
Buon appetito!

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