Anchovy Pizza Recipe
Anchovy pizza might sound a little out there, but honestly, it’s one of those things people end up loving after just a bite. The salty anchovies with briny olives and fresh basil—yeah, it’s a lot of flavor, but not in a way that’s too much.
This recipe will walk you through making a legit anchovy pizza at home, using simple stuff you can find at any store.
I’ve always thought anchovies get a bad rap. They don’t make your pizza taste fishy; they just add this deep, savory layer that’s hard to describe until you try it.
Throw in some good olives and a handful of basil, and you’ve got a pizza that’s salty, herby, and way more interesting than your usual slice.
The trick is all in how you prep and lay out your toppings so everything bakes up just right.
Making pizza with anchovies isn’t nearly as tricky as it sounds. I’ll share what you need, what to buy, and how to get that crispy base topped with all the good stuff.
Equipment
Having the right tools makes homemade anchovy pizza way easier. I’ve found that a few basics are all you need for a thin, crispy crust.
Essential Tools:
- Pizza stone – gives you that crispy crust by spreading the heat out
- Pizza peel – the big paddle thing for moving your pizza in and out of the oven
- Rolling pin – to roll out your dough (or use your hands if you’re feeling rustic)
- Mixing bowls – at least two: one for dough, one for toppings
- Measuring cups and spoons – so you don’t overdo anything
- Baking sheet – if you don’t have a pizza stone, this works too
- Parchment paper – keeps things from sticking and makes life easier
I always dust my pizza peel with cornmeal. It’s like tiny marbles that let your pizza slide right off—just a little bit goes a long way.
Don’t forget to preheat your pizza stone for at least half an hour. If you skip this, your crust just won’t have that nice crunch.
A pastry brush is handy for brushing olive oil on the crust edges. Kitchen scissors are great for snipping basil or trimming anchovies if they’re too big.
And of course, you’ll want a sharp knife for slicing olives and a cheese grater if you’re using a block of cheese.
Ingredients
What I like about this pizza is how you don’t need a ton of fancy ingredients. Just a handful of good ones makes all the difference.
For the Base:
- 1 pound pizza dough (store-bought or homemade—whatever’s easier)
- 2 tablespoons extra virgin olive oil, divided
- 1 cup homemade pizza sauce or crushed San Marzano tomatoes
For the Cheese:
- 8 ounces mozzarella cheese, shredded (or fresh mozzarella, torn up)
- ¼ cup parmesan cheese, grated
- Extra mozzarella and parmesan for topping, if you’re feeling cheesy
For the Toppings:
- 2 ounces anchovy fillets (about 8-12 pieces)
- ½ cup kalamata olives or black olives, pitted and halved
- Fresh basil leaves, maybe 10-12
- Chili flakes or crushed red pepper flakes if you like a little kick
The anchovy fillets are the real star. I always grab oil-packed ones—they just taste better. Drain them well or your pizza will get soggy.
Fresh basil and parmesan at the end? Trust me, it brings everything together. Add the basil after baking so it stays bright and doesn’t get all wilted and sad.
You can swap in green olives if you want. The olive oil helps crisp up the crust and gives every bite some richness.
Instructions
First things first: preheat your oven to 475°F (245°C). You want it blazing hot for that crispy crust.
Roll out your dough on a floured surface until it’s about a foot wide. Move it to your pizza stone or a baking sheet dusted with cornmeal.
- Spread about 1/2 cup of tomato sauce over the dough, leaving a border for the crust
- Sprinkle 1 1/2 cups of mozzarella over the sauce
- Lay out 8-10 anchovy fillets across the pizza
- Scatter 1/2 cup of olives on top
- Drizzle 1 tablespoon of olive oil over everything
Slide the pizza into your hot oven and bake for 12-15 minutes. The crust should get golden and the cheese should bubble.
Let it cool for a couple of minutes when it comes out. Otherwise, you’ll burn your mouth—been there.
Tear up the basil leaves and toss them on top right before serving. The smell is unreal when the hot pizza hits the basil.
Cut your pizza into 6-8 pieces with a pizza cutter or a big knife. Eat it while it’s still warm for the best experience.
Notes
Prep time is about 10 minutes if you’ve got everything ready. Baking takes another 12-15 minutes, so you’re not waiting long.
If you’re short on time, store-bought dough works. If you want to make your own, just budget an extra hour for the dough to rise. Homemade always tastes a little better, I think.
My pizza sauce is super simple—crushed tomatoes, garlic, olive oil, and a pinch of salt. Use a jarred marinara if you want, no shame in that.
Anchovies are pretty salty, so I don’t add extra salt. Taste your sauce first and adjust if you need to. If you’re new to anchovies, start small and add more next time.
Leftover pizza keeps in the fridge for up to three days. To reheat, use the oven at 375°F for about 8 minutes—way better than the microwave, trust me.
Add the basil after baking so it stays fresh and doesn’t burn. The heat from the pizza is just enough to wilt it a bit.
Feel free to swap ingredients depending on what you have. Green olives are fine, and a pinch of red pepper flakes gives it a nice kick if you’re into that.
Make sure your dough is at room temperature before you start stretching. Cold dough just tears and fights you the whole way.
Equipment
- Oven
- Pizza stone or baking sheet
- Pizza peel (optional)
- Parchment paper (optional)
- Rolling pin (or hands for stretching dough)
- Mixing bowls
- Measuring cups and spoons
- Pastry brush (optional)
- Cheese grater (if using block cheese)
- Pizza cutter or sharp knife
Ingredients
- 1 lb pizza dough store-bought or homemade, at room temperature
- 2 tbsp extra virgin olive oil divided
- 1 cup pizza sauce or crushed San Marzano tomatoes use about 1/2 cup for the pizza; extra optional
- 8 oz mozzarella cheese shredded, or fresh mozzarella torn into pieces
- 1/4 cup Parmesan cheese grated, plus more to finish if desired
- 2 oz anchovy fillets oil-packed, drained well (about 8–12 fillets)
- 1/2 cup kalamata olives or black olives pitted and halved
- 10 fresh basil leaves about 10–12 leaves, torn
- 1/4 tsp crushed red pepper flakes optional, to taste
- 1 tbsp cornmeal for dusting peel or baking sheet (optional but helpful)
- 1 tbsp all-purpose flour for stretching/rolling dough as needed
Instructions
- If using a pizza stone, place it in the oven and preheat to 475°F (245°C) for 30 minutes. (If using a baking sheet, preheat the oven to 475°F/245°C and line the sheet with parchment if desired.)
- On a lightly floured surface, stretch or roll the dough into a 12-inch round (about 1/4-inch thick). Transfer to a cornmeal-dusted pizza peel or baking sheet.
- Brush the outer edge of the dough with about 1 tablespoon of olive oil.
- Spread about 1/2 cup of sauce over the dough, leaving a 1/2-inch border for the crust.
- Top evenly with mozzarella, then sprinkle with Parmesan.
- Arrange anchovy fillets across the pizza. Scatter the olives over the top. Add crushed red pepper flakes if using.
- Drizzle the remaining 1 tablespoon of olive oil over the toppings.
- Bake for 12–15 minutes, until the crust is golden and the cheese is bubbling (stone pizzas may bake faster).
- Rest for 2 minutes, then top with torn fresh basil (and extra Parmesan if desired). Slice into 8 pieces and serve warm.
Notes
Nutrition
Tasting Notes
Taking that first bite of this anchovy pizza always surprises me with a bold, unmistakably savory punch. The anchovies bring a salty, umami-rich edge—intense, sure, but not too much.
They sort of melt right into the cheese and sauce, blending and making everything taste more interesting. I love how the olives add a briny kick that just works with the anchovies.
It’s honestly become one of my go-to versions of anchovy pizza. Fresh basil on top? That’s the move—it lifts everything with its sweet, peppery notes.
Curious about what anchovy pizza tastes like? Imagine a more layered, grown-up Margherita pizza. The thin crust pizza bakes up with those golden, crispy edges, which I’m always chasing when I make Italian pizza at home.
The center stays just soft enough to hold all the toppings without getting soggy. Texture-wise, it’s a bit like Neapolitan pizza—light, airy, with that crunch when you bite in.
Then you get the soft, chewy middle thanks to the dough being given time to do its thing. The cheese melts into these gooey little pockets, mixing with the oily, rich anchovies in the best way.
Honestly, if you’re looking for something different for pizza night, this is a solid pick. I get it—anchovies on pizza sound a bit much, but the flavors really do balance out.
All that saltiness, the briny olives, fresh herbs, and a crispy base—somehow, it just works.
