Pizza All’Andrea

Tomato and Anchovy Pizza


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This type of pizza, which is similar to pissaladiere from the South of France, is very popular throughout Liguria, but especially in Imperia, Diano Marino and Bordighera. It is also enjoyed in Sanremo, but here has been re-christened ‘sardenea’, or ‘pizza with sardines’. The name is reputed to come from the name of Andrea Doria, 1466-1560, a celebrated local hero and ruler of Oneglia, who reputedly was very fond of this dish. You can make it with fresh little sardines instead of anchovies, if you prefer a slightly less salty flavour.


  • 600 g/1 lb 5 oz/ cups strong white bread flour
  • about 300 ml/½ pint/ cups lukewarm water
  • 40 g/ oz fresh/compressed yeast
  • 60 ml/4 tbsp olive oil
  • large pinch of sea salt

For the Topping

  • 2 small onions, finely sliced
  • 200 ml/7 fl oz/scant 1 cup olive oil, plus extra for drizzling
  • 1 kg/ lb fresh ripe tomatoes, seeded
  • 115 g/4 oz salted anchovies, rinsed and boned
  • leaves from 2 fresh basil sprigs
  • 12 pitted black olives, or 30 ml/2 tbsp salted capers, rinsed and dried
  • 2 garlic cloves, thinly sliced


  1. Pile the flour on to the work surface, make a hole in the middle using your fist and pour in enough lukewarm water to just fill the hollow. Crumble the yeast into the hollow and mix together gently then leave for a few minutes and mix again. Continue this gentle mixing and resting for 10 minutes, or until the dough is just fizzing and is soft.
  2. Add the olive oil and salt, and knead together, adding more lukewarm water as required to create a soft, elastic ball of dough. Kneading will take at least 15 minutes in total.
  3. Shape the dough into a ball and place it in a lightly oiled bowl. Cover loosely with clear film or plastic wrap or with a clean floured cloth. Leave to rise in a warm, draught-free place for 2-3 hours.
  4. Meanwhile, make the topping. Fry the onions gently in a little olive oil until pale golden. Add the tomatoes and simmer for 30 minutes, until the sauce is glossy and thickened. Add the anchovies and simmer for a further 5-10 minutes, then remove from the heat.
  5. Preheat the oven to 240°C/475°F/Gas 9. Generously oil one large or two small shallow baking trays.
  6. Using your fingers, spread out the risen dough over the tray(s) so that it is 1cm/½in thick.

  7. Spread the tomato sauce over the surface of the dough, then add the basil leaves, olives or capers and the sliced garlic. Drizzle a little oil over the top.

  8. Bake for 30 minutes, or until the pizza is crisp and golden around the edges. Serve hot or cold, sliced into rectangular pieces.