Anchovy
Briny, umami-packed anchovy fillets that dissolve into the pizza, adding an intense depth of flavor.
Salt-cured anchovies are one of the most traditional pizza toppings in Italy, prized for their ability to deliver a powerful umami punch. When baked on pizza, the fillets partially melt into the sauce and cheese, creating a deeply savory, slightly briny flavor base that enhances every other ingredient.
Flavor Profile
Season: all year
Best Sauces
Pairs Well With
Pizzas with Anchovy
Calabrian Anchovy Caper
Calabrian Chili Oil Base
“An anchovy lover's paradise with briny capers, olives, and Calabrian heat.”
The Anchovy Lover
San Marzano Red Sauce
“Layered with Anchovy, Capers, Olives, and Roasted Garlic atop San Marzano Red sauce, this hearty pie delivers coastal satisfaction for year-round enjoyment.”
Frequently Asked Questions
Why do anchovies melt on pizza?
Anchovies are salt-cured and very thin, so high oven heat causes them to break down and dissolve into the surrounding cheese and sauce, spreading their umami flavor throughout the pizza.
How many anchovies should you put on a pizza?
Start with 6 to 8 fillets for a standard pizza, spaced evenly. Anchovies are intensely flavored, so a few go a long way toward adding depth and brininess.