Ligurian Pizza by Joshua Peri, Kibutz Afek, Israel

• 2 tbls. olive oil
• 2 cups flour
• 1/2 tsp. salt
• 1 tbls. brewers yeast
• 1 cup warm water
• 1 cup tomato paste
• 1/2 cup chopped fresh basil leaves
• 4 minced garlic cloves
• 1 chopped onion
• 16 pitted black olives
• 8 oz. anchovies or sardines

Mix yeast and warm water
add yeast and water to 1/4 cup flour
allow to frement one hour in warm place
Mix the rest of the flour and salt or salt substitute
add fermented yeast and olive oil
add more flour if nessecary to create uniform, shiny dough allow dough to rise for two hours in a warm place divide dough into 2 to 8 balls add more flour if nessecary press balls of dough to fit pans lightly fry onions and garlic in olive oil (do not brown) mix onion, garlic, basil and tomato paste spread mixture on dough, leaving 1/2 inch margins cut anchovies and olives into strips distribute strips on pizzas bake in oven at 475 degrees for 10 to 15 minuets, until crust margins are well brown.