Sardenaira or pizza all'Andrea or Pissadella

Liguria

Cooking time: about 1 hour and 20 minutes Difficulty: Ingredients, amounts for several people: salted anchovies: 3 ½ oz garlic: basil: 1 leaf white onions: 2 white flour: 1 lb 2 oz warm milk: a little beer yeast: 1 oz olive oil: black olives in brine: oregano: tomatoes: 2 lbs 4 oz salt:

Preparation: Put the flour on the table, dissolve the yeast in a little warm milk and add it to the flour. Add a little salt, 4 tablespoons of oil and enough warm water to obtain a fairly soft dough. Knead it for about 15 minutes, then cover with a cloth and leave in a warm place to rise for at least 2 hours. In the meantime, prepare the topping. Cook the thinly sliced onions in plenty of oil, and when they begin to brown add a leaf of basil and the skinned and broken up tomatoes; cook until the water has evaporated and the oil floats on the surface. Then add the cleaned, washed and finely chopped anchovies. In a large, rectangular tin greased with oil, spread out the well risen dough, having previously kneaded it a little: it should be about 1 cm thick. Pour the topping on top of the dough base, and then decorate with some un-peeled cloves of garlic and some olives, placing them upright . Sprinkle with oregano and put into an oven heated to 180° C/350° F/Gas Mark 4, for 50/60 minutes, then serve.