Anchovy Pizza Recipe
on Feb 24, 2026
This anchovy pizza recipe is built the way Italians have made it for centuries: bold, salty anchovy fillets on a crispy crust with mozzarella, olives, capers, and tomato sauce. One technique makes all the difference — adding the anchovies only in the final few minutes of baking, so they stay tender and perfectly seasoned, never too fishy or salty.
What are your thoughts on pizza topped with anchovies? Love it, hate it, or never tried?
I’m absolutely on the “love it” side. I’m sharing my top tips and hope to convince you to give this Italian classic a try. With all kinds of pizza toppings out there, anchovies are one of the most unique options.
The reason it’s so special is its bold flavor. The salty and umami tastes from anchovies are balanced out by the sweet and tangy flavors from red onions, olive, capers, and tomato sauce. The small and tender fillet also offers a nice contrast to the starchy, cheesy, and soft pizza crust. You’ll get a satisfying depth of taste you’ve never had before!
What is Anchovy Pizza?
This classic creation came out of Naples, Italy, right at the time pizza was invented. It’s basically a Napoletana style pizza where a few high-quality local anchovies are added to Margherita pizza.
You may wonder: Do anchovies taste good on pizza? The short answer is YES! The first time I fell in love with anchovy pizza was in Naples a few years ago. Once combined with other compatible toppings, anchovies add fabulous flavor to your pizza, and I think you’ll love it too!
Anchovy Pizza Recipe Ingredients
My biggest tip for making anchovy pizza is to use the BEST anchovies you can find. Here’s what you need to make a pizza with anchovies:
- Anchovy Fillet – Use high-quality anchovies from a jar, not a can. These Spanish fish are usually packed in olive oil with a tender and meaty texture. They are often more expensive than canned anchovies, but taste so much better. You can find them in local supermarkets, or order them online from Amazon.
- Pizza Dough – You can use store-bought or homemade pizza dough for this recipe.
- Olive Oil – It helps to prevent moisture from the toppings from soaking into the dough.
- Tomato Sauce – Use Homemade tomato sauce or store-bought marinara sauce.
- Mozzarella Cheese – Buy fresh high-quality mozzarella that’s not packed in water. Also avoid pre-shredded which tends to brown too fast and form an unattractive crust.
- Olives – I recommend the briny, natural kalamata olives. Cut them into thin slices.
- Red Onion – It adds a nice sweet caramelized flavor to the pizza. You can substitute white or yellow onions. Cut them into thin slices.
- Capers – It lends a nice piquant sour flavor to the pizza.
- Parmesan Cheese and Basil for garnish
The complete recipe with measurements is at the bottom of the post.
How to Make Pizza with Anchovies
First, prepare the dough. If you’re making homemade dough from scratch, you’ll need about 45 minutes to get it ready. If you use refrigerated store-bought pizza dough, you’ll need to plan ahead and let it sit on the counter for about 1 hour to bring it to room temperature.
The next step is preparing your anchovies and other ingredients. Drain your anchovies from the oil. If you find them too salty, give them a quick rinse under cold water. I always rinse my anchovies to remove excess salt. Make sure to pat them dry with a paper towel. In the meantime, get other ingredients ready.
Then, par-bake the crust with all the toppings EXCEPT the anchovies. Adding anchovies during the last few minutes helps maintain their unique taste and prevent it from becoming too fishy or salty.
Stretch the dough by gently flattening the dough ball into a large circle on a pizza pan or baking sheet. Use a fork to poke holes across the surface and brush with olive oil. Spread tomato sauce, and add the rest of the topping ingredients except anchovies. Bake for 6 minutes at 500°F.
After you par-bake the pizza, add anchovies and bake more. Take the pizza out and add anchovies. Bake for another 4-6 minutes until the cheese is melted, and the crust is golden brown.
Finally, garnish and serve. Remove the pizza from the oven. Garnish with grated parmesan cheese and fresh basil. Slice and enjoy! That’s it!
Variations
Once you’ve mastered the base recipe, try one of these twists:
- Classic Neapolitan — Use San Marzano tomato sauce, fresh mozzarella, and whole anchovy fillets. Keep the toppings minimal and bake at the highest oven temp your oven allows.
- Anchovy and Caper — Double the capers for extra brininess. Skip the olives and add a drizzle of good olive oil right before serving.
- Anchovy and Roasted Garlic — Spread a thin layer of roasted garlic paste under the tomato sauce. The sweetness of the garlic balances the saltiness of the anchovies perfectly.
- White Anchovy Pizza (Bianca) — Skip the tomato sauce entirely. Use olive oil, garlic, fresh mozzarella, and anchovies. Finish with fresh arugula after baking.
- Spicy Anchovy — Add a pinch of red pepper flakes before baking. The heat amplifies the savory anchovy flavor without overpowering it.
- Anchovy and Burrata — After the pizza comes out of the oven, tear fresh burrata over the top. The creamy, mild cheese is a beautiful contrast to the salty anchovies.
- Anchovy and Sun-Dried Tomato — Add a few sliced sun-dried tomatoes alongside the anchovies for a deeper, sweeter tomato flavor that complements the fish.
- Thin-Crust Anchovy Pizza — Roll the dough extra thin (about 1/8 inch) and pre-bake for 5 minutes before adding toppings. You’ll get a crispier, cracker-like base that holds the toppings without going soggy.
Frequently Asked Questions
Do anchovies taste good on pizza?
Yes — when used correctly. The key is that anchovies don’t taste “fishy” on pizza; they melt into the other toppings and add a deep, savory, umami flavor. If you’re nervous about the fish taste, add them in the last 3–5 minutes of baking so they stay tender and mild rather than getting too intense.
What do anchovies on pizza taste like?
Anchovies on pizza taste salty, savory, and deeply umami — similar to how parmesan cheese or soy sauce adds a rich background flavor. When baked, they soften and almost dissolve into the cheese and sauce, adding flavor without a strong fishy taste.
How do you keep anchovies from being too salty on pizza?
Two things help: (1) rinse the anchovy fillets under cold water before using them — this removes excess salt without losing flavor. (2) Add them in the last 3–5 minutes of baking rather than at the start. Early baking concentrates the salt; late baking keeps them tender and balanced.
Can I use canned anchovies for pizza?
Yes, canned anchovy fillets packed in oil work perfectly. Look for fillets rather than paste for better texture. Drain them from the oil before using. Italian or Spanish brands tend to have better quality and a less intense flavor than generic options.
What cheese goes best with anchovies on pizza?
Fresh or low-moisture mozzarella is the classic choice — its mild, creamy flavor balances the saltiness of the anchovies. For more richness, add a sprinkle of parmesan or pecorino after baking. Burrata is an excellent option for a luxurious finish.
Serving Suggestions
My favorite way to serve anchovy pizza is to pair it with salads or a light side dish. It goes great with any of these recipes:
- Old Fashioned Cucumber and Onion Salad
- Broccoli Salad
- Seaweed Salad
- Fruit Salsa
- Black Bean and Corn Salsa
More Homemade Pizza Recipes
If you love this anchovy pizza recipe, try some of these homemade pizzas next:
- Sardine Pizza
- Dill Pickle Pizza
- Neapolitan Pizza
- School Pizza
- Or any of these Pizza Recipes
Want to try other topping ideas? Take a look at these popular Supreme Pizza Toppings.
Izzy’s Tips
- Add the anchovies after the par-bake, not before. If you put them on at the start, they shrivel, burn, and turn bitter. Adding them in the last 4–6 minutes keeps them plump and deeply savory.
- Give the anchovies a quick rinse. Jarred anchovies are packed in salt. A 5-second rinse under cold water takes the edge off without washing away any of that rich umami flavor.
- Poke holes in the dough with a fork before topping. This prevents the crust from puffing up in the middle, which would make your toppings slide to one side during baking.
- Spread the tomato sauce very thinly. A 1/3 cup across a 12-inch pizza feels like not enough — but it’s exactly right. Too much sauce steams the crust from below and makes the center soggy.
Best Anchovy Pizza Recipe (+VIDEO)
Equipment
Ingredients
- 1 pound homemade pizza dough, or store-bought pizza dough*
Toppings
- 6 anchovy fillet, It’s best to use high-quality anchovies from a jar
- 1 teaspoon olive oil
- 1/3 cup tomato sauce, homemade** or store-bought
- 1 cup mozzarella cheese, cubed
- 1/4 cup kalamata olives, sliced
- 1/4 medium-sized red onion, thinly sliced
- 1 tablespoon capers
For Garnish
- optional parmesan cheese and basil
Instructions
- If you want to make homemade dough, follow this recipe, and you’ll need about 45 minutes to get it ready.
- Preheat the oven to 500°F.
- Drain anchovies from the oil. Test them, and give them a quick rinse under cold water if you find they’re too salty. Pat them dry with a paper towel.
- Get other ingredients ready. Cut mozzarella cheese into small cubes, and cut the red onion into thin slices. Set aside capers and olives.
- Stretch the dough by gently flattening the dough ball into a 12-inch (30cm) circle. Transfer it to a non-stick pizza pan or baking sheet. Use a fork to poke holes across the surface of the dough.
- Brush the dough lightly with olive oil. Using a large spoon, add the tomato sauce onto the pizza dough, leaving a 1/2-inch border on all sides. Spread the sauce evenly and thinly with the back of the spoon. Add cubed mozzarella, distributing it evenly over the entire surface. Add sliced olives, red onions, and capers on top of the cheese. (Don’t add anchovies at this step).
- Par-bake for 6 minutes.
- Take the pizza out and add anchovies. Bake for another 4-6 minutes until the cheese is melted, and the crust is golden brown. (You’ll know it’s ready when the cheese is bubbling and the crust is getting golden!)
- Remove the pizza carefully from the oven, and transfer it to a wooden cutting board. Garnish with grated parmesan cheese and fresh basil. Slice and serve immediately.
Video
Notes
- * If you use a store-bought refrigerated dough, allow it to sit at room temperature for about 1 hour before stretching.
- ** To make homemade tomato sauce, simply mix together 1/2 cup pureed canned tomatoes, 2 tsp minced garlic, 1/2 tsp olive oil, salt, and pepper to taste.
Nutrition
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
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Very, very tasty. Thank you Izzy!
Mark, glad that you like it. Thanks for letting me know