Anchovy Pizza is a very simple pizza recipe that includes a flawlessly crisp crust, tomato sauce, a variety of cheeses, and the saline, salty flavor of anchovies in each bite. It's the pizza ingredient you didn't realize you were missing!
Do you like anchovies? Pizza enthusiasts are frequently split into two groups by this traditional ingredient: those who love it and those who haven't yet experienced its savory, umami-packed flavor. This recipe will quickly become your go-to for a tasty homemade pizza night if you fall into the former category. And this dish is the ideal way to introduce you to the strong, saline flavor of anchovies on pizza if you haven't had the chance.
I understand your thoughts. Anchovies? Oh no! However, set aside your preconceived notions and give this modest little fish a chance. It offers your pizza a beautifully deep, umami flavor and goes especially well with a simple tomato and cheese topping. This pizza's rich tomato sauce, crunchy dough, and blend of mozzarella and Parmesan cheeses make for a delicious flavor explosion with every mouthful. You're in for a treat whether you enjoy anchovies pizza or have never tried this unusual pizza recipe.
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Why I Love This Recipe
I wasn't sure if I would enjoy anchovies on pizza until I actually tasted them. However, after doing so, I converted. Here's why I adore using this superfood in my favorite pizza pie.
- That deliciously salty taste! On pizza, the salty, briny flavor from the anchovy fillets is simply tempting.
- Excellent taste balance. The sharpness of the Parmesan and the creamy mozzarella cheese counterbalance the salty anchovies on this pizza. The fresh basil gives the dish a touch of freshness, and the kalamata olives, red onions, and garlic give it a little heat.
- Simple to make. A chewy crust that is golden brown and cooked to perfection is guaranteed when you use a pizza stone or pizza steel. Additionally, this recipe may be used for any pizza night because it allows you to utilize store-bought or handmade pizza dough. (I adore making a really easy dinner with the premade pizza dough from the grocery store deli.)
Main Ingredients
This traditional pizza only requires a few basic ingredients:
- Cornmeal, olive oil, and pizza dough. If you have the time or desire, homemade dough is fantastic, but store-bought dough is also quite acceptable (and is usually what I use). For that crispy pizza crust, you'll also need extra virgin olive oil and cornmeal.
- pizza sauce. Making your own basic pizza sauce is straightforward. You can also use your preferred store-bought brand if you have one.
- Filets of anchovies. These tiny fish are the main attraction because of their incredibly distinctive umami flavor.
- Parmesan and mozzarella cheese. Add a layer of creaminess and meltiness to counterbalance the anchovies' strong flavor.
- Kalamata olives. Add a little sharpness and a little brine to this pizza.
- Garlic with red onion. Minced garlic cloves and thinly sliced red onions give it a hearty, delicious taste.
- fresh basil. After baking, the basil is torn and added, adding a fresh, fragrant touch to the pizza.
How to Make Anchovy Pizza
This easy pizza is very easy to make! What you'll do is this.
- Get the dough ready. Give your pizza dough around 20 minutes to rest at room temperature. Rolling and stretching will be simpler as a result. Make a 12-inch round out of the dough on a lightly floured board. Move it to a parchment paper-lined baking sheet or pizza stone, and dust with cornmeal to keep it from sticking. To let the steam out and keep the dough from blowing up in places, prick it all over with a fork. Apply a thin layer of oil to the dough.
- Par-bake the dough. Parbaking the dough results in a lovely crisp surface and a chewy middle that is fully cooked by the time the toppings are added. Preheat the oven to 375° Fahrenheit. Parbake the dough for 5-7 minutes, until it begins to firm but is not quite golden brown.
- Put the garnishes on. After taking the parbaked crust out of the oven, allow it to cool a little. Cover the crust with tomato sauce, leaving a 1-inch border all the way around. Evenly distribute the anchovy fillets on top of the sauce, then add the red onion slices, minced garlic, and kalamata olives. Over the toppings, scatter the grated Parmesan and shredded mozzarella cheese.
- Bake until done. Put the pizza back in the oven and watch it carefully for ten to fifteen minutes, or until the crust is golden brown and the cheese is melted and bubbling.
- Finish and serve. Using a pizza peel, take the pizza out of the oven when it's done and allow it to cool a little. Serve hot after slicing and garnishing with fresh basil leaves.
Variations and Substitutions
- Double the anchovies. If you enjoy the salty flavor, add one additional can of anchovy fillets for a more powerful flavor.
- Try different cheeses. For a deeper flavor, replace the mozzarella with fresh mozzarella or combine it with other cheeses such as provolone or fontina.
- Add a few extra toppings. Other pizza toppings include roasted red peppers, sun-dried tomatoes, mushrooms, a minced garlic clove, artichoke hearts, and even a sprinkling of red pepper flakes for a kick.
- Switch up the sauce. I enjoy a wonderful red sauce with anchovies, but a white sauce with a simple olive oil base works just as well.
Frequently Asked Questions
The anchovy fillets give anchovy pizza its unique savory and salty flavor. The taste of the anchovies, especially when baked on the pizza, mellows out the fishy smell they may have. Many people, including myself, find the distinct flavor created by the umami-rich fish, creamy cheese, and tart tomato sauce to be enticing.
Of course. I prefer using fresh pizza dough from my grocery store's deli section in this recipe. You may also frequently phone your local pizzeria and ask if they will sell you a ball of pizza dough. They frequently will for a few dollars, even if it is not on the menu. Just make sure to bring the dough to room temperature before rolling it out to make it simpler to handle.
Anchovies are high in omega-3 fatty acids, making this pizza healthier than other toppings.
You can either use fewer anchovies and counterbalance the saltiness with other ingredients, like as fresh vegetables, or you can rinse the anchovy fillets under cold water before using them if you're worried about the salty taste.
Yes, you may substitute a pizza steel or baking sheet for a pizza stone. Make sure to par-bake the dough before adding the toppings because this will help to ensure that the crust bakes nice and evenly.
What to Serve with Anchovy Pizza
- Salads! Serving this pizza with a traditional side salad is the ideal option. Caesar salad is a no-brainer, but the rich, salty taste of anchovy pizza would also go well with this salad of pears, arugula, and goat cheese or this one of kale crunch.
- bread with garlic. Pizza night is always enhanced with a side of warm, crispy garlic bread. (For a strong garlic taste, try roasting some garlic or use this delectable garlic butter seasoning combination.)
- roasted veggies. For a nutritious and vibrant dinner, serve the pizza with a medley of roasted veggies, such as bell peppers, zucchini, and cherry tomatoes. This anchovy pizza is a wonderful match for the Roasted Fennel.
- slices of lemon. The richness of the cheese and anchovies can be cut through and the tastes brightened by squeezing some fresh lemon juice over the pizza.
If you tried this Anchovy Pizza or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
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- The Best Crispy Chicken Parmesan
- EASY Lipton Onion Soup Meatloaf Recipe
Recipe
The BEST Homemade Anchovy Pizza Recipe
INGREDIENTS
- 1 pizza dough ball homemade
- 1 tablespoon cornmeal optional
- 2 tablespoon olive oil
- 1 ½ cup pizza sauce homemade
- 1 can anchovy filets drained
- 1 ½ cups shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- ½ cup kalamata olives whole
- ¼ cup red onion thinly sliced
- 3 cloves garlic minced
- basil leaves
INSTRUCTIONS
- Prepare the dough. Allow the dough to rest at room temperature for 20 minutes before rolling out.* Line a pizza pan or stone with parchment paper. Sprinkle with half of the cornmeal. Carefully roll and stretch the dough into a 12-inch round before placing it on the pizza pan or stone. Pierce the rolled-out dough with a fork, then spread the olive oil over its surface.
- Par-bake the dough. Bake the dough at 375 degrees for approximately 5-7 minutes. Remove from the oven.
- Decorate the pizza. Let the pizza cool a little before adding the cheese, anchovies, olives, garlic, onion, and pizza sauce. Bake for ten to fifteen minutes, paying close attention.
- Complete. Let the pizza cool a little before adding freshly torn basil on top.
- Cut into slices and serve hot.
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