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Sardinian-Style Pizza

This easy-to-whip-up dish – our version of pane frattau is similar to pizza with tomato sauce, but the crust is Sardinian flatbread. Alternatively, you can cut a whole-wheat pita in half to make a round base and toast it until warm and crisp.

Cook Time:
30 minutes

Sardinian-Style Pizza Recipe


1 clove garlic, minced
3 tablespoons extra-virgin olive oil, divided
One 28-ounce can roasted San Marzano tomatoes
5 to 6 fresh basil leaves, sliced
Sea salt and pepper (optional)
2 cups low-sodium vegetable broth
8 rounds pane carasau
1⁄4 cup grated pecorino cheese (optional)


In a sauté pan, cook the garlic in 1 tablespoon of olive oil over medium heat until it begins to sizzle, about 2-3 minutes.
Add tomatoes, basil, and a pinch of sea salt.
Bring to a simmer and cook for 15 minutes.
Season to taste with salt and pepper and remove sauce from heat.
In a large pan, warm vegetable broth over medium-high heat for 5 minutes.
Drop the bread rounds, one at a time, into the pan and let soak for about 30 seconds.
Remove from the pan and transfer bread onto individual plates.
Spoon tomato sauce over each bread round, spreading evenly.
Garnish with pecorino, if using.

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