Prazzira, an Italian Vegetarian

Original from South Sardinia, prazzira is the equivalent of a pizza, closed and stuffed with a filling of only tomatoes or together with aubergines, garlic and basil. 



Prep, 1 hour
Cook, 40 min

For 6 people


250 gr of semolina flour

250 gr of durum wheat flour

350 ml of warm water

5 grams of brewer's yeast

1 tbsp of olive oil 

2 teaspoons of salt


1 big aubergine

1 kg of tomatoes 

4 garlic cloves finely chopped

basil, finely chopped

4 tbsp olive oil

1 tsp salt


Prepare the dough:

Mix in the yeast with warm water and stir until it dissolves completely. Slowly pour in some of the water into the flour and start working with your hands. Add the rest of the water little by little and continue working the dough with your hands, folding into itself several times. Add the salt and fold several times. Then add the olive oil and keep working the dough until it becomes smooth and elastic, and the olive oil is completely absorbed. 

Put the dough into a large container, cover with cling film and let it rest overnight in a warm place. If you want a quicker process add in double the amount of yeast and let it rest for 2 hours or until it increases its size. 

Take the dough out of the fridge, divide it into two small balls and let it rest for one hour. 

Cook the filling:

Chop the aubergine into cubes of approximately 2 inches. Cook them in a pan for about 10 to 15 minutes with olive oil.

Chop the tomatoes into cubes of approximately 1 inch and let them drain into a colander; then mix them in with the aubergine, garlic, basil, olive oil and salt in a separate container.

Scatter some flour on a surface and flatten the two portions of dough separately with a rolling pin, to form two circles approximately double the size of your circular baking tray (I recommend you to work with a Ø20 cm one). 

Place your dough into the baking tray and put the tomatoes and aubergine mix inside. Bend the excess dough to cover the top, but not completely, leave a small hole.

Cook at 220°C for 30 min, or until is golden. Take it out of the oven, spread some olive oil on the top with a brush and cook for another 5 min. 

Let it rest for about 10 min before serving.

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Photographer, Writer
Cooking, Gourmet travel
Jennifer Cauli is an Italian Photographer and Writer specialised in Food and Travel. She is based in London. 
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