Easy Italian Recipes

Also known as sardinaira, this pizza is baked in a tray and served in rectangles and resembles the Provencal pissaladiere, which is no surpise as Liguria touches Provence. Pissadella has a topping of sweet onions, tomatoes and anchovies and is served without cheese.

Make the dough following the masterclass pizza margherita and prepare the tomato sauce. While the dough is proving and the sauce cooking, fry the red onions and the garlic in the oil over a medium-low heat. Stir frequently, adding 2 tablespoons of water if they start to dry out. Cook for 20 minutes, or until the onion is soft and cooked through. Add the honey 5 minutes before the end of cooking. When the tomato sauce is ready, add the onions and set aside.
Preheat the oven to 180°C/350°F/gas mark 4 and oil a baking tray. When the dough is doubled in size, roll out a rectangle to the size of the baking tray. If the dough is difficult to stretch and retracts, let it rest for 5 minutes and try again. Lay it on the tray and gently push it up to the edges. Pour over the sauce, spreading it evenly, then make a lattice with the anchovies. Put an olive in each diamond, scatter over the capers and season to taste. Bake for 20-30 minutes until the base is golden and cooked underneath.

Photo: example of Pissadella with mozzarella, mushrooms, artichokes