15 minutes
Pane Frattau is a classic Sardinian dish that features a crispy pizza crust topped with tomato sauce, pecorino romano cheese, and a sunny-side up egg, finished with a drizzle of extra virgin olive oil.
Pomì Strained Tomatoes, strained
cups
Pecorino Romano Cheese, grated
cups
Large egg, fried sunny-side up
each
Extra Virgin Olive Oil, drizzled
tablespoons
Parbaked Pizza Crust, parbaked
each
1. Preheat and Prepare Crust
Preheat your broiler. Spread ¼ cup of Pomì strained tomatoes evenly over your parbaked pizza crust, leaving a ½-inch border around the edges.
2. Add Cheese
Sprinkle ½ cup of grated pecorino romano cheese over the tomato sauce, covering it evenly.
3. Broil Pizza
Place the pizza under the broiler and cook until the cheese becomes bubbly and golden-brown in color.
4. Fry Egg
Fry one large egg in a small frying pan to your liking, preferably sunny-side up with a runny yolk.
5. Assemble and Serve
Slice the broiled pizza into six pieces, place the fried egg on top, and drizzle with a tablespoon of extra virgin olive oil. Enjoy your Pane Frattau.
Use authentic pane carasau, ripe fresh tomatoes or high-quality canned San Marzano tomatoes, and aged Pecorino Sardo cheese for the best flavor.
Enjoy Pane Frattau right after assembly to appreciate the texture contrast between the warm, softened bread and the crisp edges.
For the perfect poached egg, use fresh eggs, add vinegar to the water, and swirl before adding the egg to wrap the white around the yolk.
Layer the pane carasau and tomato sauce gently to maintain crispness. Allow each layer to absorb the sauce before adding the next to create a contrast in textures.
Aim for a rich and concentrated tomato sauce that's not too thick to slightly soften the pane carasau without making it soggy. Enhance premade sauces with fresh basil, garlic, and olive oil.
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