Traditional Ligurian sardeinara pizza

By the GetYourMacros team · 31 August 2026

A thick, soft Ligurian focaccia topped with tomato, anchovies, and olives.

• Time 20 min
• Course One-dish meal
• Diet Pescatarian
• Cuisine Italian
• Allergens gluten, fish

Ingredients (1 serving)

• 100 g Plain flour (00)
• Dry yeast to taste
• 150 g Tomato passata
• 65 g Anchovies in oil (drained)
• 20 g Pitted olives (drained)
• 10 ml Extra virgin olive oil
• Garlic to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Mix flour, dry yeast, and about 60ml of warm water to form a soft dough; let it rise until doubled.
2. Spread the dough into a small oiled baking tray and let it rest for another 20 minutes.
3. Cover the surface with tomato passata and sliced garlic cloves.
4. Arrange the anchovies and olives on top.
5. Bake at 220°C for about 15-20 minutes until the edges are golden and crispy.
6. Drizzle with the remaining olive oil before slicing.

Tips

• For a higher protein version, use wholewheat flour or add more anchovies.
• Reheat in a pan for 2 minutes to bring back the bottom crunch.

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