Pizza salami and pecorino Dop to 'Sardinian’

Pizza salami and pecorino Dop to 'Sardinian': now it will be clear to all that my partner, and author of the great pictures that you see every day, is sardo. That's why when I prepare the dough for the pizza at the table always comes the pizza alla sarda '. With salami (in Sardinia they call ' dry sausage ') strictly from the island and pecorino sardo Dop. Obviously there are tomato and Buffalo mozzarella. Sardinia apart, pizza to the 'Sardinian’ It is very good, a tasty pairing but unexpectedly balanced. To try.

Obviously, the basic body of this pizza is one of my PIZZA LONG PROVING, made with very little yeast and a long maturation in the refrigerator. Lightweight and easy to digest, seeing is believing.

Pizza with salami and cheese


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  • 4 250 grams pats one of Pizza dough
  • 500 grams of mozzarella cheese
  • 600 millilitres of tomato sauce thick (better if tomatoes are the San Marzano)
  • a few leaves of thyme
  • dried sausage or salami Sardinian as required
  • 200 grams of pecorino sardo Dop flakes
  • 40 grams of grated pecorino sardo Dop
  • extra virgin olive oil as required
  • pepper


Pizza with salami and buffalo

Prepare the dough according to the procedure indicated in ‘basics‘. Preheat oven to highest degree. Put the tomatoes in a bowl and season with oil, salt and fresh oregano, letting it cook for at least 15 minutes.

On a well floured place your ball from 250 grams and begin to spread it by applying pressure with your fingers so you get a thin disk. If you like thin and crispy cornice (as to me) then take the disc with a past’ of rolling pin.

If you prefer it a little’ often, roll the dough with your fingers by pushing it towards the edges so that they have a bulging appearance. Put a little oil on pizza and spread it on the surface: will serve to protect against liquid tomato pasta. Distribute the tomato on pizza, grind a little black pepper and bake for 6 minutes, then pull it out of the oven and lay the mozzarella, grated pecorino cheese and salami.

Cook 4 minutes more and churn out: a tour of oil, a few leaves of thyme and one last tasty sprinkling of grated pecorino and serve immediately.

THE PAIRING: Strong flavors evoke a red wine. Maybe the aromas of ripe BlackBerry, from the soft and sweet tannins, who is able to balance well the rustic flavor of this pizza in Sardinia is one of the best expressions, Thanks to the goodness and quality of raw materials. Recommend “Noras", a Cannonau di Sardegna produced by Cantine di Santadi.

Pizza salame e pecorino Dop alla \'sarda\'
Pizza salame e pecorino Dop alla \'sarda\'

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Fausto 23 October 2013 at 20:10

Why did you say “Sardinia apart, It is very good “? Perhaps Sardinia for you is not a good thing?

Sicilians creative in the kitchen 23 October 2013 at 23:21

Hello Fausto, I adore Sardinia, It is like a second home. Ironizzavo that for my partner, that's sardo, It's only good that comes from Sardinia or being cooked alla sarda, I can make even the languages of parrot but unless there is a Sardinian ingredient does not appreciate…. A lot of my recipes are inspired by Sardinian ingredients, take a look at the blog and you'll see it. Hello, ADA

Reply June 29, 2013 at 10:02

I love you! both!!!!

Sicilians creative in the kitchen June 29, 2013 at 19:19

Me and salami or me and pecorino!?! Kisses!


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