Pizza Sardinia


The locals in this independent region of the country shaped like a boot, are unique. In addition to Italian, they speak four languages and are famous for their pecorino cheese, made from local sheep’s milk. The sharp, salty cheese is still made according to original recipes and is incredibly popular with pasta dishes and on its own as a finishing touch to meals. For you, we’ve combined it with a vegetable favourite to make a truly mouth-watering pizza.


Blanch the cauliflower florets in boiling salted water for about 10 minutes. Divide the florets over the unbaked pizza and sprinkle with black pepper and pecorino cheese. Bake the pizza for three to four minutes. So simple, so delicious!


  • About 80 grams of pecorino cheese
  • Black pepper
  • Cauliflower florets
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