Sardenaira from Recipes from Paradise: Life and Food on the Italian Riviera by Fred Plotkin

Name: Sardenaira from Recipes from Paradise: Life and Food on the Italian Riviera by Fred Plotkin
Ingredients: 2 tablespoons/15 g minced fresh oregano or ⅔ tablespoon/5 g dried oregano; 12 small or 6 large basil leaves, wiped and torn into pieces; 1 pinch coarse sea salt; 20 Taggia or Niçoise olives packed in brine or oil; 10 small cloves of garlic, peeled, split, with the green heart removed; 2 tablespoons/15 g capers packed in vinegar; 3 ounces/⅜ cup/85 ml Ligurian extravirgin olive oil; 3½ cups/400 g peeled tomatoes (use canned San Marzano tomatoes, if fresh are unavailable); 4 salted anchovies; 1 pinch freshly ground black pepper; 7 ounces/⅞ cup/200 ml Ligurian extravirgin olive oil (plus oil for greasing and flavoring); 3½ cups/400 g unbleached all-purpose flour; 1 pinch salt; 2½ teaspoons (1 package)/6 g active dry yeast; ⅔ cup/170 ml warm water (between 105° and 115°F/40° and 45°C)

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It seems that for as long as there has been pizza in Naples there has been sardenaira in San Remo. Of course, sardenaira does not have cheese, and it has garlic

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Ingredients

2 tablespoons/15 g minced fresh oregano or ⅔ tablespoon/5 g dried oregano
12 small or 6 large basil leaves, wiped and torn into pieces
1 pinch coarse sea salt
20 Taggia or Niçoise olives packed in brine or oil
10 small cloves of garlic, peeled, split, with the green heart removed
2 tablespoons/15 g capers packed in vinegar
3 ounces/⅜ cup/85 ml Ligurian extravirgin olive oil
3½ cups/400 g peeled tomatoes (use canned San Marzano tomatoes, if fresh are unavailable)
4 salted anchovies
1 pinch freshly ground black pepper
7 ounces/⅞ cup/200 ml Ligurian extravirgin olive oil (plus oil for greasing and flavoring)
3½ cups/400 g unbleached all-purpose flour
1 pinch salt
2½ teaspoons (1 package)/6 g active dry yeast
⅔ cup/170 ml warm water (between 105° and 115°F/40° and 45°C)