A Love-It-or-Hate-It Topping That Deserves a Comeback

Anchovies on pizza. Just the thought of it sparks strong reactions—some people love the bold, salty flavor, while others won’t go near it. But here’s the truth: when done right, anchovies are an incredible pizza topping.

Long before pepperoni took over, anchovies were one of the first traditional pizza toppings, especially in Italy, where simple, high-quality ingredients reign supreme. Their briny, umami-packed punch pairs beautifully with melted cheese, tomato sauce, and crispy crust.

So why do anchovies have such a controversial reputation? And how can you make the perfect anchovy pizza at home? Let’s dive in and discover why this classic ingredient deserves a comeback!

What Are Anchovies on Pizza?

The History of Anchovies as a Pizza Topping

Anchovies have been a staple in Mediterranean cuisine for centuries. Italians have long used these small, salt-cured fish to add a burst of umami to their dishes, from pasta sauces to salads—and yes, even pizza.

When pizza first gained popularity in Naples in the 18th century, anchovies were one of the original toppings, thanks to their availability and intense flavor. Before refrigeration, curing fish in salt was one of the best ways to preserve it, making anchovies an easy-to-store ingredient for pizza makers.

Why Do People Put Anchovies on Pizza?

So, why do some people swear by anchovies on pizza? It all comes down to flavor balance:

• Salty meets savory – Anchovies provide a deep, briny taste that enhances the sweetness of tomato sauce.
• Rich umami – Similar to parmesan or mushrooms, anchovies bring a rich, meaty flavor without adding actual meat.
• Contrast and complexity – When paired with fresh ingredients like garlic, olives, or capers, anchovies create an irresistible balance of flavors.

Anchovies aren’t just thrown on pizza randomly—they melt into the sauce, blending with the other ingredients to add depth and complexity.

What Do Anchovies Taste Like?

The Bold, Savory, and Salty Flavor Profile

If you’ve never tried anchovies on pizza, you might wonder: What do they actually taste like? The short answer? Intense, salty, and packed with umami.

Anchovies are cured in salt for months, which deepens their rich, briny flavor. When cooked on pizza, they melt slightly into the sauce, creating a savory, almost meaty depth of flavor that enhances every bite.

Think of anchovies as a natural flavor booster—like adding a splash of soy sauce or a sprinkle of parmesan. Instead of tasting fishy, they offer a complex savory, salty, and slightly nutty taste.

Texture of Anchovies on Pizza

Anchovies can have different textures depending on how they’re prepared:

Some people prefer whole anchovy fillets on their pizza, while others like when the anchovies break down and blend into the sauce, creating a rich, flavorful layer without overpowering the other ingredients.

Do Anchovies Always Taste the Same?

Not all anchovies are created equal! Low-quality anchovies can taste overly salty and fishy, while high-quality anchovies are more balanced, with a smoother umami flavor.

Pro Tip: How to Pick the Best Anchovies for Pizza

Look for oil-packed anchovies with minimal additives.
Skip cheap canned anchovies—they can be overly processed.
Try salt-cured anchovies for a richer, deeper flavor.

Do They Put Anchovies on Pizza in Italy?

Traditional Italian Pizza with Anchovies

If you think anchovies on pizza are just an American invention, think again! In Italy, anchovies have been a staple pizza topping for centuries.

One of the most famous traditional Italian pizzas featuring anchovies is the Pizza Napoletana Marinara—a simple yet flavorful pizza topped with:
✔ Tomato sauce
✔ Anchovies
✔ Garlic
✔ Oregano
✔ Olive oil

Unlike many modern pizzas, traditional Italian pizzas focus on fewer, high-quality ingredients, allowing each flavor to shine. Fresh anchovies or salt-cured anchovies are commonly used, but they are balanced with tangy tomato sauce and fragrant garlic.

How Italians Use Anchovies in Pizza & Beyond

In Italy, anchovies aren’t just limited to pizza! They’re also used in:

Pasta alla Puttanesca – A bold dish with anchovies, tomatoes, olives, capers, and garlic.
Bagna Cauda – A warm anchovy and garlic dip served with bread and vegetables.
Insalata di Alici – A fresh salad with marinated anchovies.

So, do Italians put anchovies on pizza? Absolutely! But they use them thoughtfully, pairing them with complementary ingredients rather than piling them on.

How American Anchovy Pizza Differs from Italian Style

In Italy, anchovies are all about balance. In the U.S., many people associate anchovies with low-quality, overly salty canned fish, which may explain why they became less popular over time.

Do People Still Put Anchovies on Pizza?

Anchovies on pizza have been around for centuries, but are they still popular today? The answer is yes—though their popularity has had its ups and downs.

Why Anchovies Went Out of Style (And Why They’re Coming Back)

There was a time when anchovy pizza was common, especially in the U.S. during the mid-20th century. But over time, anchovies fell out of favor, and here’s why:

🚫 Fast food pizza chains took over – As chains like Domino’s and Pizza Hut grew, they focused on crowd-pleasing toppings like pepperoni and sausage instead of bold, traditional flavors like anchovies.

🚫 Low-quality canned anchovies ruined their reputation – Many pizzerias used cheap, overly salty anchovies, giving people a bad first experience with them.

🚫 American tastes shifted toward meat-heavy toppings – Instead of briny and umami-packed flavors, people started craving greasy, cheesy, and meat-loaded pizzas.

But now, anchovies are making a comeback, especially in gourmet pizza restaurants and food-loving communities.

Anchovies on Modern Pizza Menus

With the rise of artisanal and Neapolitan-style pizzas, chefs and foodies are rediscovering the magic of anchovies.

Gourmet pizza spots are bringing them back – High-end pizzerias are using high-quality anchovies, balancing them with ingredients like capers, garlic, fresh herbs, and premium cheeses.

Home cooks are experimenting with them – More people are learning to use oil-packed anchovies and salt-cured fillets to make incredible homemade pizzas.

Anchovies are trending in foodie culture – As people explore more authentic Italian flavors, anchovies are being embraced for their depth and umami punch.

Where Can You Still Order Anchovy Pizza?

Want to try anchovy pizza done right? Here’s where you’ll find it:

✔ Authentic Italian pizzerias – Look for Neapolitan-style pizza restaurants that focus on simple, high-quality ingredients.
✔ Gourmet and artisanal pizza spots – Many modern pizza chefs are using anchovies in creative ways, pairing them with premium toppings.
✔ Make it at home! – With quality anchovies, you can craft the perfect anchovy pizza in your own kitchen

How to Make the Perfect Anchovy Pizza at Home

If you’ve never had a homemade anchovy pizza, you’re missing out! When done right, it’s a perfect balance of salty, savory, and crispy goodness. The key? Choosing the right anchovies and pairing them with the best ingredients.

Here’s a step-by-step guide to making the ultimate anchovy pizza at home!

Choosing the Right Anchovies for Pizza

Not all anchovies are created equal! The type of anchovies you use makes a huge difference in flavor and texture.

Best brands for high-quality anchovies:
✔ Ortiz (Spain) – Buttery and mild
✔ Agostino Recca (Italy) – Rich and deeply flavorful
✔ Cento – Great for classic anchovy pizza

Essential Ingredients for the Best Anchovy Pizza

Here’s what you’ll need:

Dough & Sauce

✔ Pizza dough (Homemade or store-bought)
✔ San Marzano tomatoes or tomato sauce
✔ Olive oil
✔ Minced garlic

Toppings

✔ Anchovies (high-quality, oil-packed or salt-cured)
✔ Mozzarella or fresh burrata
✔ Oregano and red pepper flakes
✔ Capers (optional, for extra briny goodness)
✔ Fresh basil (for garnish after baking)

Step-by-Step Recipe: Making the Perfect Anchovy Pizza

1️⃣ Prep the Dough

• If using store-bought dough, let it sit at room temperature for 30 minutes before stretching.
• Preheat your oven to 500°F (260°C) for the crispiest crust.

2️⃣ Make the Base

• Spread a light layer of tomato sauce on the dough.
• Drizzle extra virgin olive oil for a richer taste.
• Add minced garlic and a sprinkle of oregano.

3️⃣ Add the Cheese & Anchovies

• Tear fresh mozzarella and distribute evenly.
• Arrange anchovy fillets sparingly—a little goes a long way!
• (Optional) Add capers or olives for extra briny contrast.

4️⃣ Bake It!

• Bake for 8-12 minutes, or until the crust is golden and the cheese is bubbling.
• Remove from oven and let sit for 2-3 minutes.

5️⃣ Final Touches

• Sprinkle red pepper flakes for a spicy kick.
• Garnish with fresh basil leaves.
• Drizzle a little more olive oil for extra flavor.

Pro Tips for an Amazing Anchovy Pizza

✔ Use high-quality anchovies – The difference in flavor is HUGE!
✔ Rinse salt-cured anchovies – If they’re too salty, soak them in water or milk for 5 minutes.
✔ Don’t overload the pizza – Too many anchovies can overpower the balance.
✔ Pair with a light salad or wine – A fresh green salad or dry white wine pairs perfectly with anchovy pizza.

If you love experimenting with flavors, you’ll enjoy making homemade desserts to balance out your pizza nights. Check out these chocolate trifle dessert recipes for a sweet ending to your meal.

The Best Toppings to Pair with Anchovies on Pizza

Anchovies have a bold, salty, umami-packed flavor, so the key to a perfect anchovy pizza is choosing the right complementary toppings. When balanced correctly, anchovies create a harmonious mix of savory, tangy, and fresh flavors.

Let’s explore the best ingredients to pair with anchovies for a flavor-packed pizza experience!

Classic Anchovy Pairings

These tried-and-true combinations bring out the best in anchovies:

Anchovies + Olives – The double briny punch! Black or green olives add earthiness and cut through the saltiness.

Anchovies + Capers – Capers bring a bright, lemony burst that enhances anchovies’ umami.

Anchovies + Garlic – Roasted or fresh garlic deepens the savory, slightly sweet contrast.

Anchovies + Oregano & Red Pepper Flakes – A sprinkle of oregano brings out the herbal side of anchovies, while red pepper flakes add a spicy kick.

Anchovies + Tomatoes (Fresh or Sun-Dried) – A little sweetness from tomatoes balances out the saltiness.

Unexpected Anchovy Toppings That Work Surprisingly Well

Want to experiment? These unexpected toppings create gourmet-level flavor with anchovies:

Anchovies + Hot Honey – The sweet heat of hot honey balances anchovies’ saltiness beautifully.

Anchovies + Goat Cheese – The tangy creaminess of goat cheese smooths out anchovies’ intensity.

Anchovies + Prosciutto – A rich umami explosion that combines cured meats and fish in the best way.

Anchovies + Caramelized Onions – The sweetness of onions balances anchovies’ deep, briny flavor.

Anchovies + Mushrooms – Earthy mushrooms soak up the umami, creating a savory depth of flavor.

Anchovies + Lemon Zest – A touch of lemon zest after baking adds freshness and lifts the whole pizza.

What NOT to Pair with Anchovies

🚫 Pepperoni & Bacon – Too much salt! You’ll overwhelm your taste buds.

🚫 BBQ or Sweet Sauces – Anchovies shine with savory ingredients, and sweet sauces clash with their flavor.

🚫 Heavy Cream-Based Sauces – White sauce or ranch dressing dulls anchovies’ bright, salty edge.

Best Cheese Choices for Anchovy Pizza

Mozzarella – The classic mild, creamy base that lets anchovies shine.
Parmesan or Pecorino – A nutty, salty boost that enhances umami.
Burrata – Adds luxurious creaminess to balance anchovies’ boldness.
Ricotta – Light, fresh, and slightly sweet—perfect for contrast.

Perfect Anchovy Pizza Combinations

Not sure where to start? Try these flavor-packed anchovy pizza combos:

Classic Neapolitan Style:

✔ Tomato sauce, anchovies, garlic, oregano, olive oil

Garlicky Umami Bomb:

✔ Anchovies, roasted garlic, capers, black olives, red pepper flakes

Bright & Fresh:

✔ Anchovies, cherry tomatoes, arugula, lemon zest, burrata

Earthy & Savory:

✔ Anchovies, mushrooms, caramelized onions, goat cheese

Sweet & Salty Gourmet:

✔ Anchovies, hot honey drizzle, ricotta, chili flakes

Final Thoughts: Finding Your Perfect Anchovy Pizza

Pairing anchovies with the right toppings creates an unforgettable pizza experience. Whether you go classic Italian or gourmet-inspired, anchovies bring a depth of flavor that’s impossible to replicate with any other ingredient.

How to Tone Down the Saltiness of Anchovies

One of the biggest reasons people hesitate to try anchovies on pizza is their strong saltiness. While that bold flavor is what makes them unique, there are simple ways to balance and mellow out the salt without losing their signature umami punch.

If you’ve ever thought, “I like the idea of anchovies, but they’re just too salty!”—this section is for you.

Why Are Anchovies So Salty?

Anchovies are naturally briny fish, but their saltiness mainly comes from the curing process. Traditionally, anchovies are preserved in salt or oil for months, which deepens their flavor and umami intensity.

While this curing process concentrates the deliciousness, it can also make anchovies overpowering—especially if used straight from the jar or can.

How to Reduce Saltiness in Anchovies

The good news? There are easy ways to tone down the saltiness while keeping that rich, savory anchovy flavor intact.

1️⃣ Rinse or Soak the Anchovies

One of the best tricks is rinsing or soaking your anchovies before using them.

✔ How to Rinse Anchovies:

• Run cold water over the fillets for 5-10 seconds to wash off excess salt.
• Pat dry before adding to your pizza.

✔ How to Soak Anchovies (for Milder Flavor):

• Soak anchovy fillets in milk, water, or olive oil for 5-10 minutes.
• Drain and pat dry before using.
• This method works especially well for salt-cured anchovies.

🔹 Pro Tip: Soaking in milk is particularly effective because it neutralizes excess salt and smooths out the anchovy’s briny edge.

2️⃣ Use Anchovies in a Blended Sauce

If whole anchovy fillets are too strong for you, try incorporating them into a sauce instead of placing them directly on pizza.

Anchovy-Infused Pizza Sauce Recipe:
✔ Mash 2 anchovy fillets into your tomato sauce before spreading it on the dough.
✔ The anchovies will blend in and enhance the umami flavor without being too salty or overpowering.

This method is perfect for beginners who want the depth of anchovy flavor without the full intensity.

3️⃣ Pair Anchovies with Fresh, Bright Ingredients

Balancing anchovies with fresh, acidic, or creamy ingredients helps tone down their saltiness.

✅ Best Fresh Ingredients to Balance Anchovies:

• Lemon zest – A touch of citrus cuts through the salt beautifully.
• Arugula – Adds a peppery, refreshing contrast.
• Cherry tomatoes – Their natural sweetness balances out the brininess.
• Fresh basil – A fragrant herb that mellows out anchovy intensity.
• Mozzarella or burrata – Their creaminess smooths out anchovies’ bold bite.

4️⃣ Use Fewer Anchovies (Strategic Placement)

Instead of covering the whole pizza with anchovies, try using a lighter touch:

✔ Tear anchovy fillets into small pieces instead of laying them on whole.
✔ Spread them sparingly across the pizza, so each bite has just a hint of anchovy flavor.
✔ Mix them with other salty toppings (capers, olives) to balance the salt evenly.

FAQs – Everything You Need to Know About Anchovies on Pizza

Still have questions about anchovies on pizza? You’re not alone! Let’s break down the most frequently asked questions to clear up any doubts and help you decide if anchovy pizza is right for you.

The Perfect Anchovy Pizza – Final Recap & Expert Tips

By now, you know that anchovies on pizza are more than just a controversial topping—they’re a bold, umami-packed ingredient that can transform any pizza into a gourmet experience.

Let’s do a quick recap of everything we’ve learned and highlight expert tips to ensure your anchovy pizza turns out perfect every time!

Final Recap: Why Anchovies Deserve a Spot on Your Pizza

✅ Anchovies have been a pizza topping for centuries – They’re a classic ingredient in Italian cuisine, especially in Naples and Rome.

✅ They add a deep, savory umami flavor – When balanced with the right ingredients, anchovies bring complexity and richness to any pizza.

✅ You can adjust the saltiness – By rinsing, soaking, or pairing them with fresh ingredients, you can control their intensity and make them more approachable.

✅ Anchovy pizza is making a comeback – Thanks to the gourmet pizza movement, anchovies are being used in creative and delicious ways worldwide.

Pro Tips for the Best Anchovy Pizza Every Time

✔ Use high-quality anchovies – Look for oil-packed or salt-cured anchovies from brands like Ortiz or Agostino Recca.

✔ Rinse or soak anchovies if too salty – A quick 5-minute soak in milk or water mellows out their brininess.

✔ Balance flavors with fresh ingredients – Pair anchovies with tomatoes, garlic, fresh herbs, or creamy cheeses to enhance their depth without overpowering the pizza.

✔ Don’t overdo it – Less is more! Tear fillets into smaller pieces and distribute them sparingly across your pizza.

✔ Try unexpected pairings – Anchovies work surprisingly well with hot honey, burrata, caramelized onions, or lemon zest for a unique twist.

Anchovies on pizza are a timeless yet misunderstood topping. If you’re looking for more unique food ideas, don’t miss these Passover dessert recipes—a perfect combination of tradition and delicious flavors.

Now It’s Your Turn!

Are you ready to try anchovies on pizza? Whether you stick with classic Italian flavors or experiment with modern gourmet toppings, anchovies can add next-level flavor to your homemade or restaurant pizza.

So grab some quality anchovies, a fresh pizza dough, and your favorite toppings—and discover why anchovy pizza is a timeless favorite!

Anchovies on Pizza

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Love bold flavors? Anchovy Pizza is the ultimate umami-packed experience! This classic pizza features salty, briny anchovies, melty mozzarella, and a rich tomato sauce on a crispy, golden crust. Whether you’re a longtime anchovy lover or trying it for the first time, this pizza delivers a savory, slightly salty, and perfectly balanced bite every time.

• Total Time: 30 mins
• Yield: 1 (12-inch) pizza (8 slices) 1x

Ingredients

Scale 1x2x3x

For the Dough (or use store-bought pizza dough):

• 2 ¼ teaspoons (1 packet) active dry yeast
• ¾ cup warm water (about 110°F)
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon olive oil

For the Pizza Toppings:

• ½ cup pizza sauce
• 1 ½ cups shredded mozzarella cheese
• 6–8 anchovy fillets, drained and halved
• 1 tablespoon capers (optional, for extra briny flavor)
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional, for heat)
• 1 tablespoon olive oil (for drizzling)

Instructions

Make the Dough (Skip if Using Store-Bought Dough):

1. In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until foamy.
2. In a large bowl, mix flour and salt. Add the yeast mixture and olive oil. Stir until combined.
3. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.

Assemble and Bake the Pizza:

5. Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
6. Roll out the dough on a floured surface to your desired thickness. Transfer to a pizza pan or baking sheet.
7. Spread the pizza sauce evenly over the dough.
8. Sprinkle shredded mozzarella cheese over the sauce.
9. Evenly distribute anchovy fillets and capers (if using) across the pizza.
10. Sprinkle with oregano and red pepper flakes for extra flavor.
11. Drizzle with olive oil for a crispy, golden crust.
12. Bake for 12–15 minutes or until the cheese is bubbly and the crust is golden brown.
13. Remove from the oven, let cool slightly, slice, and enjoy!

Notes

• Anchovy Alternatives: If anchovies are too strong, try substituting with thinly sliced prosciutto or kalamata olives for a milder umami kick.
• Pairing Suggestion: Serve with a fresh arugula salad or a glass of crisp white wine like Pinot Grigio.
• Storage Tip: Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for best results.

• Author: Lilly
• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Main Course
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 220
• Fat: 9g
• Carbohydrates: 25g
• Protein: 10g

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