FABULOUS COOKERY

Pizza, pasta and puds from the legendary English cook in the last part of our series

Irresistible Italian recipes from legendary English cook Elizabeth David in the final part of our delicious recipe collection

LIGURIAN PIZZA

The method I use for this pizza is evolved from the Ligurian one called

sardenara, which is very similar to the Provencal pissaladière, and for which the traditional recipe was given to me in 1952 by an old lady in the town of Sanremo. Enough for 6 people

For the dough

15g (½oz) fresh yeast (try Ocado or Morrisons) or use a 7g sachet dried yeast 2tbsp tepid water 140g (5oz) flour 55g (2oz) butter, at room temperature Salt and freshly milled black pepper 1 egg

For the topping

2tbsp olive oil 1 medium-sized onion, thinly sliced 570g (1lb 4oz) ripe tomatoes, skinned and roughly chopped Basil, oregano or marjoram, chopped 12 small or 6 large black olives, stoned 12 flat anchovy fillets

If you’re using fresh yeast, crumble it into a cup and stir it into the 2tbsp water. Crumble together the flour (and dried yeast, if using) and butter, with ½tsp salt, in a mixing bowl. Make a well in the middle, break in the egg, add the yeast mixture (or just the 2tbsp water, if using dried yeast) and knead into a dough. If it is too dry add a little more water. It should come away cleanly from the bowl and be a bit springy. Form it into a ball. Flour a second bowl, put the ball of dough in the centre and with the back of a knife make a cross through it. Cover with a floured cloth. Transfer to a warm place and leave for at least 2 hours. Heat the oil in a frying pan and add the onion. When it is pale yellow add the tomatoes. Cook until most of the moisture has evaporated, seasoning with salt, pepper and herbs. When the dough has risen – it should have doubled in volume and will feel spongy and light – scoop it out of the bowl and knead it again. Have ready an oiled 20cm-25cm (8in-10in) removable-base flan tin or a baking sheet. Put the dough in the centre. With the heel of your palm, spread it out to form a 20cm-25cm (8in-10in) disc; if you are using a tin it should cover the base. Cover with the topping and arrange the anchovies and olives on top. Leave to rise at room temperature for 15 to 30 minutes. Bake at 200°C/fan 180°C/gas 6 for 20 minutes. Then lower the temperature to 180°C/fan 160°C/gas 4 and bake for another 20 minutes if using a tin, or 10 minutes if using a baking sheet.