For the dough:
400 grams of flour,
20g yeast,
100 g margarine,
water 1/2 cup,
milk 1/3 cup.
For the filling:
tomatoes 600 g,
anchovies 4 pieces,
1/2 onion,
garlic,
olives,
basil, oregano, vegetable oil.
Preparation: thoroughly mix flour, margarine, water and yeast diluted in milk, knead the dough, put it in a warm place for 2 hours.
Fry onion slices in vegetable oil until pink, add tomatoes, peeled and sliced, salt, stew for 30 minutes, remove from heat, add basil and anchovy slices. Roll out the dough.
Put it on the pan so that it covers the wall, and put the prepared stuffing, add garlic cloves, olives, sprinkle with oregano. Cover edges of pastry.
Place in oven with medium temperature for 40 minutes.
Ligurian pizza sounds delicious! I’ve heard it’s a traditional Italian pizza with a thin crust topped with basil pesto, cherry tomatoes, and fresh mozzarella. But I’m curious, how does the Ligurian pizza differ from other Italian pizzas? Are there any other unique toppings or ingredients used in this regional specialty?
Ligurian pizza is indeed a unique variation of traditional Italian pizza. Besides the basil pesto, cherry tomatoes, and fresh mozzarella, Ligurian pizza can also be topped with ingredients such as black olives, pine nuts, or even potatoes. These additional toppings give the pizza a distinct flavor that sets it apart from other regional varieties in Italy. The thin crust is also a key characteristic of Ligurian pizza, which allows the flavors of the toppings to shine through. Overall, Ligurian pizza offers a delicious and savory twist on the classic Italian dish that is definitely worth trying.
Ligurian pizza sounds interesting, but what makes it different from other types of pizza? Is the dough or ingredients unique to Liguria? I’d love to learn more about the flavors and toppings that are traditionally used in this regional variation. Does it have a particular shape or is it similar to the classic round shape? Any tips on where I can find authentic Ligurian pizza outside of Italy?
What makes Ligurian pizza unique and different from other traditional Italian pizzas? Are there any specific ingredients or techniques used in its preparation that set it apart?