Pizza all'Andrea is a pizza dish from the Liguria region of Italy. It is also known as sardenaira or sardinaira and is similar to the pissaladière of Provence in France. It is classified as a pizza but is often considered more like a focaccia and is made with anchovies and olives on top. The origins of the dish are a much debated thing but it is often attributed to admiral Andrea Doria (1466-1560) and is thought to be named after him as well. He is said to have invented and loved the dish: a slice of bread topped by olive oil, garlic and salted anchovies. The dish was invented before tomatoes were readily available and used in Italy, pre-dating the better-known Neapolita pizza, and, therefore, traditionalists do not add tomatoes. However, we are presenting you with a recipe that includes tomato as some can find it too dry without. Enjoy this dish now and then find a villa with pool in Liguria and taste it again while on holidays.
Ingredients
7g of dried yeast
60ml of lukewarm milk
2tbsp of extra virgin olive oil
500g of plain flour (plus extra to dust)
350g of passata or tomato pasta sauce
110g of white anchovies in oil (drained)
160g of Ligurian olives (or other small black olives if this isn't readily available)
Shaved Parmesan and oregano leaves (to top when serving)
Method
1. Dissolve the yeast in milk and set aside for 10 minutes or until mixture bubbles.
2. Next, stir in 1 teaspoon of salt and 1 tablespoon of oil.
3. Place the flour in a large bowl and make a well in the centre. Pour in yeast mixture and mix until a firm dough; add a little warm water if mixture is too dry.
4. Turn out onto a lightly floured work surface and knead for 5 minutes or until smooth and elastic.
5. Place the dough in a greased bowl and cover with plastic wrap before leaving it in a warm, draught-free place for an hour or until the dough roughly doubles in size.
6. Punch the dough down and turn it out onto a lightly floured work surface. Using a rolling pin (also lightly dusted with flour), roll dough to fit a greased oven tray.
7. Using a fork, prick the dough and brush with the remaining 1 tablespoon of oil.
8. Preheat the oven to 250ºC. Spread passata over pizza base (or leave it off if you're going for authenticity!) and top with anchovies and olives. Bake for 15 minutes or until base is golden.
9. When serving, sprinkle the top with with parmesan and oregano.
Now you've got your perfect typical Ligurian dish, you'll just need to find your perfect holiday in Liguria and try it there too!
7g of dried yeast
60ml of lukewarm milk
2tbsp of extra virgin olive oil
500g of plain flour (plus extra to dust)
350g of passata or tomato pasta sauce
110g of white anchovies in oil (drained)
160g of Ligurian olives (or other small black olives if this isn't readily available)
Shaved Parmesan and oregano leaves (to top when serving)
Method
1. Dissolve the yeast in milk and set aside for 10 minutes or until mixture bubbles.
2. Next, stir in 1 teaspoon of salt and 1 tablespoon of oil.
3. Place the flour in a large bowl and make a well in the centre. Pour in yeast mixture and mix until a firm dough; add a little warm water if mixture is too dry.
4. Turn out onto a lightly floured work surface and knead for 5 minutes or until smooth and elastic.
5. Place the dough in a greased bowl and cover with plastic wrap before leaving it in a warm, draught-free place for an hour or until the dough roughly doubles in size.
6. Punch the dough down and turn it out onto a lightly floured work surface. Using a rolling pin (also lightly dusted with flour), roll dough to fit a greased oven tray.
7. Using a fork, prick the dough and brush with the remaining 1 tablespoon of oil.
8. Preheat the oven to 250ºC. Spread passata over pizza base (or leave it off if you're going for authenticity!) and top with anchovies and olives. Bake for 15 minutes or until base is golden.
9. When serving, sprinkle the top with with parmesan and oregano.
Now you've got your perfect typical Ligurian dish, you'll just need to find your perfect holiday in Liguria and try it there too!
Photo credit: cyclonebill / CC BY-SA 2.0