sardenaia

Topped with tomato sauce, anchovies, basil, salted olives, capers, garlic and oregano, on a focaccia-style base.

Another name for it is sardenària or piscialandrea (alternatively pisciadèla, pisciarà or pisciaràda), which some Ligurians claim is older than Neapolitan pizza: the name apparently goes back to the 16th century and possibly derives from pizza all' Andrea Doria (or even piace all'Andrea, 'Andrea likes it')—named after Genoa's famous late Renaissance admiral.

Back in Andrea Doria's day, however, Italy, didn't have tomatoes—the sauce was made of mushed-up sardines—hence its name.

The tomato-less version lives on in the Provençal pissaladière, made with caramelized onions, anchovies and olives.