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Western Riviera Pizza

di Academia Barilla

Western Riviera Pizza
PREPARATION TIME
55 minutes

DIFFICULTY
Medium

TYPE
Bread, focaccia and pizza

ITALIAN REGION
Liguria




Ingredients for 4 people


4 cups AP flour
1 (1/4 oz) package active dry yeast
1 3/4 cup milk
1 tablespoon extra virgin olive oil
1 1/2 teaspoons salt
2 onions
4 salt-cured anchovies
1 3/4 cups of peeled tomatoes canned
20 black olives
4 garlic cloves
6 basil leaves
oregano to taste
extra virgin olive oil to taste
salt to taste.



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ORIGINAL INGREDIENT ALTERNATIVE INGREDIENT QUANTITY
Salt Packed anchovies Anchovies in olive oil 4

Preparation preparation 25 minutes cooking
1. Make a dough with the flour and yeast dissolved in the warm milk

2. Add one tablespoon of oil

3. Add the salt only when you have finished forming the dough

4. Allow the dough to rise for one hour covered with a cotton or linen kitchen towel

5. Slice the onion

6. Place a pan over medium heat and drizzle with oil

7. Add onion and saute for 4-5 minutes

8. Add tomatoes and bring to simmer

9. Add anchovies and coof for 2 minues

10. When the pan is hot, add the onion, the rinsed and chopped anchovies, peeled tomatoes (juiced, seeded and chopped) and finally the basil chopped into small pieces

11. Cook for about 15 minutes

12. Adjust the salt to taste

13. Pat the dough into a pie pan greased with oil to get a thickness of about 1 inch and let rise for 40 minutes

14. Pit the olives and cut them in half, distribute them over the dough along with the whole and unpeeled garlic cloves, oregano and tomato juice

15. Bake in a preheated oven at 350° for 20-25 minutes

16. Serve immediately