main dishes sardinian

Pizzoccu (Pizza di Pistoccu)

A layered pistoccu bake with tomato, mozzarella, tuna, onion, olive oil, and basil. Somewhere between pizza and crispbread panada.

Pescatarian Nut-Free
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Prep 15 min
Cook 25 min
Total 40 min
Servings 4
Difficulty Easy

Ingredients

Sauce

Seasoning

Cooking

Base

Topping

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Instructions

  1. Cook the sliced onion gently in olive oil until soft and lightly golden.

  2. Pour in the passata, salt it, and simmer for 15 to 20 minutes, loosening with a little water if it gets too dense.

  3. Set one sheet of pistoccu in a baking dish and moisten it lightly with olive oil. Top with half the sliced mozzarella.

  4. Lay the second sheet of pistoccu on top, then spread over the tomato sauce.

  5. Add the remaining mozzarella, the tuna, and 2 torn basil leaves.

  6. Bake in a hot oven until the mozzarella has melted fully and the edges of the pistoccu have crisped again.

  7. Finish with a thread of olive oil and the remaining basil leaves before serving.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Fish & Seafood
Tuna (Canned in Olive Oil)
160 g
Cheese
Fresh Mozzarella
56 g
Vegetables
Canned Whole Peeled Tomatoes
725 g
Onion (Yellow/White)
77 g
Grains & Bread
White Bread (Crusty)
60 g
Oils & Fats
Extra Virgin Olive Oil
41 g
Herbs & Spices
Fresh Basil
96 g
Salt
6 g

Per Serving

315kcalCalories
19gProtein
23gCarbs
17gFat
5gFiber
Sodium
543mg24% DV
Potassium
958mg20% DV
Calcium
224mg17% DV
Iron
4.4mg24% DV
Magnesium
69mg16% DV
Vitamin C
38.7mg43% DV
Vitamin A
129µg14% DV
Vitamin K
117.5µg98% DV
Folate
60µg15% DV
Canned Whole Peeled Tomatoes
Fresh Basil
Salt
Extra Virgin Olive Oil
Onion (Yellow/White)
White Bread (Crusty)
Tuna (Canned in Olive Oil)
Fresh Mozzarella
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Pizzoccu belongs on the Sardinian home table. I build it around tomato passata, basil, and salt.

I cook the sliced onion gently in olive oil until soft and lightly golden. I pour in the passata, salt it, and simmer for 15 to 20 minutes, loosening with a little water if it gets too dense.

I bake in a hot oven until the mozzarella has melted fully and the edges of the pistoccu have crisped again. I finish with a thread of olive oil and the remaining basil leaves before serving. I serve it as soon as the texture is right.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide