Name: Anchovy Pizza: How to Make It in Just 4 Easy Steps
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 1 h 45 min
Ingredients: 2½ cups all-purpose flour; 1 teaspoon instant yeast; 1 teaspoon sugar; 1 teaspoon salt; 1 tablespoon olive oil, plus extra for coating; 1 cup warm water (approximately 110°F); 1 can (14 oz) crushed tomatoes; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon dried oregano; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; Pinch of red pepper flakes (optional); 8 oz fresh mozzarella cheese, thinly sliced or shredded; 1 can (2 oz) oil-packed anchovy fillets, drained (approximately 8-12 fillets); 2 tablespoons capers, drained and rinsed; ½ medium red onion, thinly sliced; 10-12 kalamata olives, pitted and halved; 2 tablespoons fresh basil leaves, torn or chiffonade; 1 tablespoon extra virgin olive oil, for drizzling; ¼ cup grated Parmesan cheese

How to Make Anchovy Pizza

Quick Overview

Anchovy pizza delivers an incredible depth of flavor that few other pizza varieties can match. What makes this recipe special is the perfect balance between the salty, umami-rich anchovies and the creamy mozzarella, all brought together by a bright tomato sauce and a crisp, airy crust. The beauty of anchovy pizza lies in its simplicity – you don’t need dozens of toppings or complicated techniques to create something extraordinary.

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This recipe transforms humble ingredients into a restaurant-quality dish in under an hour. The crust develops that coveted combination of crispy exterior and chewy interior, while the anchovies melt slightly into the cheese, infusing every bite with their distinctive flavor. For those who might be hesitant about anchovies, this preparation method helps mellow their intensity while maximizing their contribution to the overall taste profile. The result is a harmonious pizza where no single element overwhelms the others – just pure, satisfying flavor in every slice.

The Ingredients I Use to Bring My Anchovy Pizza to Life

For the pizza dough (or use 1 pound store-bought dough):

2½ cups all-purpose flour
1 teaspoon instant yeast
1 teaspoon sugar
1 teaspoon salt
1 tablespoon olive oil, plus extra for coating
1 cup warm water (approximately 110°F)

For the sauce:

1 can (14 oz) crushed tomatoes
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Pinch of red pepper flakes (optional)

For the toppings:

8 oz fresh mozzarella cheese, thinly sliced or shredded
1 can (2 oz) oil-packed anchovy fillets, drained (approximately 8-12 fillets)
2 tablespoons capers, drained and rinsed
½ medium red onion, thinly sliced
10-12 kalamata olives, pitted and halved
2 tablespoons fresh basil leaves, torn or chiffonade
1 tablespoon extra virgin olive oil, for drizzling
¼ cup grated Parmesan cheese

Step-by-Step Instructions

Step 1: Prepare the Dough

If you’re using store-bought dough, allow it to come to room temperature for at least 30 minutes before handling. For homemade dough, follow these instructions:

In a large mixing bowl, whisk together the flour, instant yeast, sugar, and salt. Create a well in the center, then pour in the olive oil and warm water. Stir everything together with a wooden spoon until a rough, sticky dough starts to come together. Transfer the dough to a lightly floured surface and knead it for 8 to 10 minutes, or until it’s smooth and elastic. You’ll know it’s ready when it gently springs back after you press it with your finger.

Form the dough into a ball and place it in a lightly oiled bowl, turning once to coat all sides. Cover with a damp kitchen towel or plastic wrap and let rise in a warm, draft-free place for 45-60 minutes, or until doubled in size. If you’re short on time, you can use the dough after just 30 minutes of rising – it won’t be as developed but will still make a delicious pizza.

While the dough rises, preheat your oven to its highest setting (usually 500°F or 550°F) with a pizza stone or inverted baking sheet inside. Allow the stone or sheet to heat for at least 30 minutes before baking.

Step 2: Prepare the Sauce and Toppings

In a small saucepan, warm 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, just until it becomes fragrant—be careful not to let it brown. Stir in the crushed tomatoes, dried oregano, salt, pepper, and a pinch of red pepper flakes if you like a little heat. Let the sauce simmer gently for 10 to 15 minutes, stirring now and then, until it thickens slightly. Take it off the heat and allow it to cool for a few minutes before using.

While the sauce simmers, prepare your toppings. Drain the anchovies and gently pat them dry with paper towels. Slice the mozzarella, red onion, and halve the olives. Have all ingredients ready and accessible for efficient pizza assembly.

Step 3: Shape and Top the Pizza

Once the dough has risen and doubled in size, gently punch it down to release the built-up air bubbles. on a lightly floured surface, use your hands to gently stretch the dough into a 12-14 inch round. If the dough resists stretching, let it rest for 5 minutes and try again. Avoid using a rolling pin if possible, as this can compress the air bubbles that create a light, airy crust.

Sprinkle cornmeal or semolina on a pizza peel or an inverted baking sheet to prevent sticking. Transfer the shaped dough onto the peel. Working quickly but carefully, spread a thin layer of the tomato sauce over the dough, leaving a ½-inch border for the crust.

Distribute the mozzarella slices evenly over the sauce. Arrange the anchovy fillets in a spoke pattern, ensuring they’re evenly distributed for balanced flavor in every slice. Scatter the red onion slices, capers, and kalamata olives between the anchovy fillets.

Finish with a light drizzle of extra virgin olive oil and a sprinkle of grated Parmesan cheese over the entire surface.

Step 4: Bake to Perfection

Carefully slide the assembled pizza from the peel onto the preheated stone or baking sheet in the oven. Bake for 8-12 minutes, or until the crust is golden brown and the cheese is bubbly with some light browning.

Remove the pizza from the oven and immediately sprinkle with the fresh basil. Let it cool for 1-2 minutes before slicing to allow the cheese to set slightly. Cut into 8 slices and serve hot.

What to Serve Anchovy Pizza With

Anchovy pizza has such a bold, distinctive flavor profile that it pairs best with sides that offer balance and contrast:

Fresh Green Salad: A simple arugula salad with lemon vinaigrette cuts through the richness of the pizza. The peppery arugula and bright citrus notes provide a perfect counterpoint to the savory anchovies.
Marinated Vegetables: Consider serving a small plate of marinated artichoke hearts, roasted red peppers, or pickled vegetables. These tangy accompaniments complement the salty aspects of the anchovy pizza.
Crusty Bread with Dipping Oil: While it might seem redundant to serve bread with pizza, a small serving of crusty bread with high-quality olive oil allows guests to cleanse their palate between slices.
Beverage Pairings: Skip the usual cola and opt for beverages that stand up to anchovy’s bold flavor. Sparkling water with lemon, iced tea with mint, or even a non-alcoholic bitter aperitif like Seedlip work beautifully. For those who enjoy wine, a mineral-rich Soave or crisp Vermentino would be ideal.
Light Soup: During cooler months, a small cup of simple vegetable broth or minestrone (served before the pizza) prepares the palate for the main event.

Top Tips for Perfecting Anchovy Pizza

After years of making anchovy pizza, I’ve gathered these invaluable insights that will elevate your homemade version from good to extraordinary:

Anchovy Management: Anchovies can be quite salty, so it’s essential to balance their presence. Soak them in milk for 5 minutes, then pat dry to reduce their saltiness while preserving their flavor. Alternatively, use fewer anchovies but distribute them evenly so their flavor infuses throughout the pizza.
Dough Hydration: A slightly higher hydration dough (around 65-70% water to flour ratio) creates those coveted air pockets and a better crust texture. Don’t worry if your dough feels a bit sticky – that’s a good sign! Just use enough flour on your work surface to prevent sticking.
Temperature Matters: For the best crust, your oven should be as hot as possible. Home ovens typically max out at 500-550°F, but even this range can produce excellent results. If your pizza stone or baking sheet has fully preheated (45+ minutes is ideal), you’ll achieve that professional-quality base.
Sauce Application: Less is more with the sauce on anchovy pizza. A thin layer allows the crust to crisp properly and prevents the anchovies’ flavor from being diluted. Use the back of a spoon to spread the sauce in a circular motion, maintaining that crucial ½-inch border.
Cheese Selection: While traditional mozzarella works beautifully, consider mixing in some fontina or provolone for extra flavor complexity. Avoid pre-shredded cheese, which contains anti-caking agents that can prevent proper melting.
Finishing Touches: A light drizzle of high-quality olive oil right after the pizza comes out of the oven adds wonderful aroma and moisture. Similarly, adding fresh herbs like basil post-baking preserves their vibrant flavor and color.
Common Mistakes to Avoid: Don’t overload your pizza with toppings – anchovy pizza shines when it’s relatively simple. Also, resist the urge to check on your pizza repeatedly during baking, as opening the oven door releases heat and extends cooking time.

Storing and Reheating Tips

While anchovy pizza is undoubtedly best enjoyed fresh from the oven, proper storage and reheating techniques can preserve much of its quality if you find yourself with leftovers:

Refrigeration: Let any leftover pizza cool completely before storing. Place the slices in an airtight container, using parchment paper between layers to keep them from sticking together. Properly stored, anchovy pizza will keep in the refrigerator for up to 3 days. The flavor actually develops nicely overnight, with the anchovy notes mellowing and integrating further into the cheese and sauce.

Freezing Option: If you want to freeze your anchovy pizza, place cooled slices on a baking sheet and freeze until solid (about 2 hours). Then transfer to freezer bags or wrap tightly in aluminum foil and freezer paper. Frozen pizza will maintain quality for up to 1 month. Label with the date to keep track of freshness.

Reheating Methods:

Oven Reheating (Preferred Method): Preheat your oven to 375°F. Place cold pizza slices on a baking sheet and heat for 8-10 minutes until the cheese is melted and the crust regains its crispness. For frozen pizza, add an additional 3-5 minutes to the reheating time.
Skillet Method: For a quick single-slice reheat that preserves crust texture, place a slice in a covered non-stick skillet over medium-low heat for 2-3 minutes. The direct heat crisps the bottom while the cover helps melt the cheese.
Avoid Microwave If Possible: Microwaving tends to make the crust soggy and can cause the cheese to become rubbery. If you must use a microwave, place a glass of water alongside the pizza to add moisture to the heating environment, and use 50% power in 30-second intervals.
Refreshing Technique: To bring day-old refrigerated pizza back to life, sprinkle a few drops of water around the crust before reheating it in the oven. The moisture creates a bit of steam, which helps soften and refresh the crust’s texture.

Creating the perfect anchovy pizza at home is a rewarding culinary adventure that delivers impressive results with minimal effort. By following these four straightforward steps and incorporating the tips I’ve shared, you’ll master a dish that many restaurants don’t even attempt. The complex umami flavors, perfectly crisp crust, and harmonious balance of ingredients will convince even anchovy skeptics to give this classic Italian creation a second chance. Whether you’re cooking for yourself or entertaining guests, this anchovy pizza recipe promises to deliver both impressive flavor and a sense of culinary accomplishment.

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