The Best Homemade Anchovy Pizza Recipe (Yes, Really)

Anchovy Pizza is a deliciously simple pizza recipe, with a perfectly crisp crust, tomato sauce, a combo of cheeses, and the briny, salty taste of anchovies in every bite. It's the secret ingredient you never knew you were missing on pizza! 

Are you an anchovy fan? It's a classic ingredient that often divides pizza lovers into two camps: those who adore it and those who haven't yet tried its savory, umami-packed flavor. If you're in the former group, this recipe is sure to become your go-to for a delicious homemade pizza night. And if you've never had the chance to experience the briny, bold taste of anchovies on pizza, this recipe is the perfect introduction. 

I know what you're thinking. Anchovies? Yuck! But push your misconceptions aside and give this unassuming little fish a try. Especially on pizza, it pairs so well with a basic tomato and cheese topping and gives your pizza a deliciously rich, umami flavor. With a chewy crust, rich tomato sauce, and a combination of mozzarella and Parmesan cheeses, every bite of this pizza is a delightful burst of flavor. Whether you're an anchovy pizza lover or new to this unique pizza recipe, you're in for a treat. (Try also my spicy Diavola Pizza, this easy French Bread Pizza In The Air Fryer, or my BBQ Flatbread for more pizza options!)

Why I Love This Recipe

Before I actually tried anchovies on pizza, I wasn't sure I'd like them. But once I did, I became a convert. Here's why I love this powerhouse ingredient on my beloved pizza pie.

• That salty goodness! The anchovy fillets provide a salty, briny flavor that's completely irresistible on pizza. 
• Great balance of flavor. This pizza balances the salty anchovies with the creamy mozzarella cheese and the sharpness of the Parmesan. The kalamata olives, red onions, and garlic add a bit of a kick, while the fresh basil brings a hint of freshness to the whole thing. 
• Easy to make. Using a pizza stone or pizza steel ensures a chewy crust that's golden brown and perfectly cooked. Plus, with the flexibility to use either homemade pizza dough or store-bought dough, this recipe is adaptable for any pizza night. (I love using the ready-made pizza dough found in the grocery store deli for a super simple dinner.)

Key Ingredients

Just a few simple ingredients are needed to make this classic pizza:

• Pizza dough, olive oil & cornmeal. Homemade is great if you have the inclination or time, but the store-bought dough is completely fine too (and is typically what I use). You'll also need cornmeal and some extra-virgin olive oil to help achieve that crispy pizza crust!
• Pizza sauce. It's easy to make your own simple pizza sauce. Or, if you have a favorite store-bought brand, feel free to use that.
• Anchovy fillets. The star of the show, these little fish pack a punch of umami flavor that's truly unique. See below for tips on how to pick the best anchovies for you!
• Mozzarella & Parmesan cheese. Provide a creamy, melty layer that balances the boldness of the anchovies.
• Kalamata olives. Give this pizza a briny, slightly tangy zing.
• Red onion & garlic. Thinly sliced red onions and minced garlic cloves add a warm, savory flavor.
• Fresh basil. Torn and added after baking, basil gives the pizza a fresh, aromatic finish.

How to Buy Anchovies

If you've never done it before, anchovies can be a little intimidating to buy. Here's what to look for:

• Oil-packed vs. Salt-packed. For pizza, go with oil-packed fillets. They're ready to use straight from the tin, widely available at most grocery stores, and deliver great flavor without any prep work. This is what I always tend to use when cooking with anchovies. Salt-packed anchovies (usually sold in larger tins at Italian specialty stores) are more traditional and intensely flavored, but they require rinsing, soaking, and filleting before use. Save those for when you really want to geek out.
• Look for olive oil on the label. Not all oil-packed anchovies use olive oil. Some use vegetable oil or sunflower oil, and just don't taste as good in my experience.
• Tin vs. jar. Both work. If you're just starting to experiment with anchovies, go with a couple of tins. If you're in this for the long-haul, try a jar, which lets you see exactly what you're getting before you buy. Good anchovies should look plump and intact, not mushy or falling apart. (Plus, with the jar, it's easier to save all that great savory oil for later cooking projects!)
• Brands worth knowing. There are a million choices, and many are very good. My go-to brand is Centro, which is a great everyday option since it's not expensive and easy to find. But, if you want to spring for something fancy, Oritz (a Spanish brand) is widely considered the gold standard (although it comes with a hefty price tag!). I've also found the anchovies at Trader Joes to be a solid option at a great price point.
• How much do you need? One standard 2-oz tin is exactly right for this pizza or any other 14-16-inch pizza. If you love anchovies and want a more intense flavor, grab two.

How to Make Anchovy Pizza

Making this simple pizza is a cinch! Here's what you'll do.

1. Prepare the dough. Allow your pizza dough to sit at room temperature for about 20 minutes. This will make it easier to stretch and roll. On a lightly floured surface, roll out the dough into a 12-inch round. Transfer it to a pizza stone or a baking sheet lined with parchment paper and sprinkled with cornmeal to prevent sticking. Using a fork, prick the dough all over to allow the steam to escape and prevent the dough from puffing up in spots. Lightly brush the dough with oil.

2. Par-bake the dough. Parbaking the dough helps to give it a nice crisp crust and a chewy center that's fully cooked by the time the toppings are added. Preheat your oven to 375°F. Parbake the dough for 5-7 minutes, until it starts to firm up but is not yet golden brown. 

3. Add the toppings. Remove the parbaked crust from the oven and let it cool slightly. Spread a layer of tomato sauce over the crust, leaving a 1-inch border around the edges. Arrange the anchovy fillets evenly over the sauce, followed by the kalamata olives, red onion slices, and minced garlic. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the toppings.

4. Bake to perfection. Place the pizza back in the oven and bake for 10-15 minutes, watching closely until the cheese is melted and bubbly and the crust is golden brown.

5. Finish and serve. Once the pizza is done, remove it from the oven with a pizza peel and let it cool slightly. Garnish with fresh basil leaves, slice, and serve hot.

Variations and Substitutions

• Double the anchovies. If you're a fan of the salty flavor, add an extra can of anchovy fillets for a more intense taste.
• Try some different cheeses. Swap out the mozzarella for fresh mozzarella or use a mix of cheeses like provolone or fontina for a richer flavor.
• Add some extra toppings. Add other pizza toppings like roasted red peppers, sun-dried tomatoes, mushrooms, minced garlic clove, artichoke hearts, or even a sprinkle of red pepper flakes for a bit of spice.
• Change up the sauce. I love a good red sauce with anchovies but a white sauce with a simple olive oil base works great as well. 

Anchovy Pizza Frequently Asked Questions

What to Serve with Anchovy Pizza

• Salads! A classic side salad is the perfect choice to serve alongside this pizza. Caesar salad is an obvious choice, but this Pear, Arugula, and Goat Cheese Salad, or this Kale Crunch Salad would both also pair perfectly with the rich, salty flavor of anchovy pizza.
• Garlic bread. A side of warm, crusty garlic bread or breadsticks is always a welcome addition to pizza night. (Just spread a crusty loaf with this delicious garlic butter seasoning mix, or try some roasted garlic for some intense garlic flavor!)
• Lemon slices. A squeeze of fresh lemon juice over the pizza can brighten the flavors and cut through the richness of the cheese and anchovies.