Anchovy and Capers Pizza
Anchovies deliver intense umami through inosinic acid while capers add briny, piquant notes from their mustard oil compounds, together creating a powerfully savory Mediterranean punch.
Anchovy and capers is a bold, polarizing combination beloved by those who appreciate intense, concentrated flavors. Salt-cured anchovies melt into the pizza during baking, becoming a savory umami backbone rather than a fishy presence, while capers burst with bright, briny acidity that lifts the richness. This pairing is a staple of Neapolitan pizza tradition and deserves respect as one of the most flavorful topping duos available.
Best Sauces for This Pairing
Frequently Asked Questions
How do I keep anchovies from being too fishy?
Quality salt-packed anchovies rinsed briefly under cold water have a clean, savory flavor. They dissolve into the cheese during baking, adding umami depth rather than fishiness.
Should capers be added before or after baking?
Adding capers before baking lets them crisp slightly and mellow their brininess. For a more pronounced briny pop, add half before and half after baking.