Pizza Sardenara
Pizza Sardenara is a traditional pizza from Liguria, Italy, featuring a thin focaccia-like crust topped with tomatoes, anchovies, olives, and fragrant herbs. It's a rustic, coastal dish that offers a taste of Mediterranean flavors in every bite.
Ingredients
- 2 cups all-purpose or Italian flour
- 1 cup warm water
- 1 packet 2 ¼ tsp active dry yeast
- 2 tbsp extra virgin olive oil plus extra for drizzling
- 1 tsp salt
- 1 can 14 oz San Marzano tomatoes, crushed
- 6-8 anchovy fillets rinsed
- ½ cup Taggiasca or Kalamata olives pitted
- 1 small onion thinly sliced (optional)
- 1 tsp dried oregano
- Fresh basil optional, for garnish
Instructions
- Prepare the Dough
- In a bowl, mix the yeast with warm water and let it sit for 5 minutes. Add the flour, olive oil, and salt, then knead the dough until smooth. Cover and let it rise for 1 hour until it doubles in size.
- Make the Sauce and Prepare Toppings
- While the dough rises, crush the tomatoes, add a pinch of salt, and mix with oregano. Thinly slice the onion and rinse the anchovy fillets.
- Shape the Dough
- Once risen, roll the dough into a thin, rectangular shape and place it on a greased baking sheet.
- Assemble the Pizza
- Spread the tomato sauce evenly over the dough. Layer the onions, anchovies, and olives on top.
- Bake
- Preheat your oven to 480°F (250°C). Bake the pizza for about 15 minutes until the edges are golden and crisp.
- Serve
- Drizzle with extra virgin olive oil and garnish with fresh basil if desired. Slice and enjoy!
Notes
You can add capers or extra cheese like Pecorino for added flavor.
If you don’t like anchovies, you can omit them, though they are traditional in this recipe.
A pizza stone helps achieve an authentic, crisp crust.
If you don’t like anchovies, you can omit them, though they are traditional in this recipe.
A pizza stone helps achieve an authentic, crisp crust.