Western Liguria tomato pizza with salted anchovies.

FOR 4 PEOPLE

Ingredients

550 g type 0 flour

150 g durum wheat semolina

50 g fresh brewer's yeast

1 onion

6/7 cloves of Vessalico garlic

600 g tomato pulp cut into small pieces

10 anchovies

150 g Taggiasca olives

70 g machetto (a paste of anchovies, capers and olives in brine)

1 tablespoon oregano

1 bunch of wild fennel

1 glass of olive oil from west Liguria

Directions

Mix a little flour with about 1 dl of lukewarm water with the melted yeast and 5 tablespoons of oil; let it rest.

Add salt, about 2 dl of lukewarm water and ½ glass of extra virgin olive oil from west Liguria. Mix everything and let it rest until it has doubled in volume.

Finely slice the onion and let it brown in 2 tablespoons of oil; add the tomato, let it cook again, add the machetto and cover.

Spread the Piscialandrea in the pan, pour the sauce over it, then garnish it with the garlic, the boned and desalted anchovies cut into pieces, and finally the olives.

Let it rise again until the dough has doubled.

Sprinkle with oregano and with the remaining oil and place it in a hot oven at 200° for about 40 minutes.

Remove from the oven, sprinkle with wild fennel.

It is said that Andrea Doria was particularly fond of this dish and that his mother would send him away saying "piscia ciù in là Andrea". There is another version of Piscialandrea, Sardenaira, the one prepared in Sanremo. It should be noted that the name "Sardenaira" derives from the fact that, perhaps in years before the war, this pizza was made with sardines because they were less refined.

Another almost similar pizza is that of Ventimiglia, however called Pissadella.