Sardenara

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Pizza

History of pizza Pizza delivery Structural Variations Pizza · Calzone Stromboli Focaccia Ethnic Variations Greek pizza · Lahmacun Manakish · Mexican pizza Pissaladière · Sardenara Sicilian pizza Regional Variations New York-style pizza · Chicago-style pizza New Haven-style pizza California-style pizza St. Louis-style pizza Detroit-style pizza Hawaiian pizza Events World Pizza Championship Long Island Pizza Festival & Bake-Off Cutlery and Ingredients Pizza cutter · Mezzaluna Pizza cheese · Mozzarella Miscellaneous Variations Tomato pie · Pizza bagel Grilled pizza · Deep-fried pizza Garlic fingers · Garlic knots Sausage bread

Sardenara or Sardenaira is a classic snack from West Liguria similar to a pizza, baked in very large rectangular baking trays and generally bought from a bakery in small rectangular cut pieces. The light crispy base is normally approx 15mm thick and is made from a bread type dough of wheat flour (the flour is normally of cake quality) with sometimes the addition of potato flour mixed with yeast, olive oil and milk. The tomato topping consists of tomatoes and onions cooked before putting on the base as opposed to a pizza where the topping is left uncooked before going into the oven, all finished of with capers, garlic, local black olives, oregano and brushed with olive oil.

If you are buying this as a snack then some people recommend that you buy two pieces and eat them so that the tomatoes sides are mated together and the bread base is out. The reason is to allow you to keep your fingers clean though you are cautioned the filling may escape out the sides.