Sardinian-style Pizza with Local Flavors

Ingredients

In this Sardinian adaptation of Pizza Napoletana, we incorporate local Sardinian ingredients to give it a unique twist. Instead of using buffalo mozzarella, we use pecorino cheese, which is a staple in Sardinian cuisine. Additionally, we top the pizza with bottarga, a delicacy made from cured fish roe, which adds a rich umami flavor. The use of local herbs and spices further enhances the Sardinian essence of the dish. We alse have the original recipe for Pizza Napoletana, so you can check it out.

• 300g (10.5 oz) pizza dough 300g (10.5 oz) pizza dough
• 100g (3.5 oz) pecorino cheese, grated 100g (3.5 oz) pecorino cheese, grated
• 50g (1.75 oz) bottarga, thinly sliced 50g (1.75 oz) bottarga, thinly sliced
• 2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 220°C (425°F).
2. 2.
   Roll out the pizza dough into a thin round shape.
3. 3.
   Place the rolled-out dough on a baking sheet or pizza stone.
4. 4.
   Drizzle the olive oil over the dough and spread it evenly.
5. 5.
   Sprinkle the grated pecorino cheese over the dough, leaving a small border around the edges.
6. 6.
   Arrange the sliced bottarga on top of the cheese.
7. 7.
   Sprinkle the chopped rosemary and thyme leaves over the pizza.
8. 8.
   Season with salt to taste.
9. 9.
   Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and crispy.
10. 10.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Pecorino cheese — Make sure to use a good quality pecorino cheese for the best flavor. If you can't find pecorino, you can substitute it with a mild sheep's milk cheese.
• Bottarga — Look for high-quality bottarga that is firm and has a rich aroma. Thinly slice it just before using to preserve its texture and flavor.

Tips & Tricks

• For an extra burst of flavor, drizzle some Sardinian honey over the pizza just before serving.
• Experiment with different Sardinian herbs such as myrtle or fennel pollen to add a unique twist to the pizza.
• If you prefer a spicier kick, sprinkle some dried chili flakes over the pizza before baking.
• Serve the pizza with a side of fresh arugula dressed with lemon juice and olive oil for a refreshing accompaniment.
• To make the pizza even more Sardinian, add some thinly sliced Sardinian sausage or cured ham as a topping.

Serving advice

Serve the Sardinian-style pizza hot, straight from the oven. Cut it into slices and enjoy it as a main course or as part of a shared meal. Pair it with a glass of Sardinian red wine or a refreshing local beer to complement the flavors.

Presentation advice

To enhance the presentation, garnish the pizza with a few sprigs of fresh rosemary and thyme leaves. The vibrant colors of the toppings will make the pizza visually appealing. Serve it on a wooden board or a rustic pizza stone to add a touch of authenticity to the presentation.