S’anguli e cibudda (Sardinian pizza) with Pecorino Sardo Maturo PDO cheese
 
S’anguli e cibudda (Sardinian pizza) with Pecorino Sardo Maturo PDO cheese
 
INGREDIENTS (servings 3)

5 courgettes, 2 big onions

1 kg fresh peeled tomatoes

120 g Pecorino Sardo Maturo PDO cheese, salt

2 tablespoons of extra virgin olive oil, 4 tablespoons of flour

Decoration: sliced small fresh tomatoes (“pomodorini”), fresh basil

 
DIRECTIONS

Preparation time: 20 minutes

Cooking time: 35/40 minutes

For 3 pizzas

Cut the courgettes into pieces, the onions into round slices, and the tomatoes into dices, then put everything in a bowl. Add Pecorino cheese, season with salt, and mix. Pour a little bit of oil, add the flour and knead the mixture: the resulting mix has to be soft so that it will not be too liquid nor too solid when it drops from the spoon.

Line three pans with baking paper, lay the dough of the same thickness as that of a pizza. Put the “Sardinian pizzas” into a 210° preheated oven for 35/40 minutes until the surface is well browned. Take the pizzas out from the oven and cut them into slices.

Decorate them with some sliced small fresh tomatoes and fresh basil and serve as you like: hot, warm or cold.