Name: Pizza all’Andrea
Yield: Makes 1 pizza, 10½ X 15½ inches/27 X 39 cm in size
Cuisine: Italian
Ingredients: ¼ cup/4 tablespoons/60 ml Ligurian extravirgin olive oil (plus more oil to grease the pan and drizzle atop the bread); 1 pinch salt; 15 to 20 Taggia olives, packed in brine or oil; ⅔ cup/170 ml warm water (between 105° and 115°F/40° and 45°C); 1 pound/450 g fresh tomatoes, seeded, drained (whether you peel the tomatoes is your call), and coarsely chopped; 12 salted anchovies, chopped into bits; 2½ teaspoons (1 package)/6 g active dry yeast; 2 cloves garlic, green heart removed, minced; 2 large white onions, sliced fine; 7 ounces/⅞ cup/200 ml Ligurian extravirgin olive oil (plus oil for greasing and flavoring); 1 tablespoon/7 g fresh oregano or ⅓ tablespoon/2 g dried oregano; 3½ cups/400 g unbleached all-purpose flour; 4 to 6 small or 2 or 3 large basil leaves, wiped, then torn

Preparation info

Makes
1
pizza, 10½ X 15½ inches 27 X 39 cm in size

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

This bread is to Imperia what sardenaira is to San Remo. There is a small controversy (which will never be resolved) as to the origin of the name. People in Nice will say that this is a blatant appropriation of pissaladière, a similar bread made across the border that uses a paste of anchovies and/or sardines. In Imperia they insist that the bread is theirs, named for Andrea Doria, the renowned admiral of the Genoese Republic who was born in the port of Onegli