Summary
Anchovy pizza divides people into two groups: those who love it and those who haven't tried it with a real anchovy. In this guide: The problem with common pizza anchovies, What type of anchovy to use on pizza, When to put anchovies on pizza: the exact moment.
Anchovies on Pizza: Which Ones to Use and When to Add Them
Anchovy pizza divides people into two groups: those who love it and those who haven't tried it with a real anchovy. At Bacalalo, we are convinced that most bad experiences with anchovies on pizza come from using the wrong product: soft, overly salty anchovies with a metallic taste that permeates the entire pizza. With a quality Cantabrian anchovy, properly cured and added at the right time, the story changes completely. This guide explains how to do it right.
The problem with common pizza anchovies
The anchovies most commonly seen on supermarket pizzas and in low-cost pizzerias are fillets in sunflower oil, originating from Peru or Southeast Asia, with very little maturation and an aggressive flavor dominated by salt. They disintegrate when heated, infuse the dough with excessive salt, and leave a metallic aftertaste that has nothing to do with the flavor of a well-cured anchovy.
The mistake is not in putting anchovies on pizza, but in which anchovies are used. A Santoña anchovy cured for 18 months, preserved in extra virgin olive oil, has a completely different profile: integrated salt, firm texture, deep umami flavor, and no harshness. This anchovy transforms a simple pizza into something memorable.
There is a second common mistake: adding anchovies to pizza before baking. Anchovies do not need cooking; they are an already cured and ready-to-eat product. The heat of the oven dehydrates them, excessively intensifies their salt, and eliminates their aromatic oils. The result is a dry, tough, and overly salty anchovy that does not contribute what it should.
What type of anchovy to use on pizza
The correct choice for pizza is always anchovy fillets in olive oil, not in sunflower oil or salted anchovies that have not been desalted. Here are the criteria for choosing well:
- Origin: Cantabrian anchovies (Santoña, Laredo, Ondarroa) are the benchmark for quality in Spain. Italian anchovies from Sicily or the Adriatic are also excellent and have a tradition in original Italian pizza.
- Minimum curing of 12 months: Long maturation is what develops the characteristic umami flavor and reduces the harshness of the salt. Short-cured anchovies (less than 8 months) are harder and saltier.
- Preserved in olive oil: Extra virgin olive oil better maintains the texture of the fillet and provides a nuanced flavor that complements the pizza. Sunflower oil is neutral but adds nothing and does not preserve the texture as well.
- Whole fillets: Look for unbroken, whole anchovy fillets, not those that come chopped or in paste. Whole fillets maintain their texture better and provide a better visual and gastronomic result.
At Bacalalo, we offer Cantabrian anchovies in olive oil of various weights, from 50 grams for home use to larger formats for intensive use. A 50-gram tin is enough for 2-3 well-topped pizzas.
Bacalalo Products
Cantabrian Anchovies in Olive Oil - 50g...
3,95 €
"Cantabrian Deluxe" Assortment
67,00 €
Artisanal Cantabrian Anchovy Gilda Hand-Made...
9,90 €
Northern White Tuna Belly in Olive Oil...
16,95 €
Refrigerated shipping 24-48h throughout the Peninsula
When to put anchovies on pizza: the exact moment
This is the point that changes the result the most. The direct answer is: after baking, never before.
The pizza is baked first with the dough, sauce, and mozzarella. When it comes out of the oven, with the mozzarella melted and the crust crispy, the anchovy fillets are added directly to the hot pizza. The residual heat of the pizza (between 150 and 180°C right out of the oven) is enough for the anchovy fillet to warm slightly, release its aromatic oils, and integrate with the mozzarella without drying out or becoming overly intense.
This technique is what renowned Neapolitan pizzerias use. In traditional marinara pizza (which includes anchovies), the process is similar: the anchovies go into the oven during the last 30-60 seconds, not from the beginning. If the wood-fired oven operates at 450°C, even 30 seconds is enough for the anchovies to integrate without burning.
In a home oven, the maximum temperature is usually 250-270°C. In this case, bake the pizza without the anchovies for the full cooking time (8-12 minutes depending on the dough thickness) and add them after taking it out of the oven. The residual heat does the rest.
How many anchovies per pizza: the exact quantity
Less is more. Anchovies on pizza are an intense-flavored ingredient that functions as an enhancer, not as a base. The appropriate amount for a standard-sized pizza (28-32 cm) is 6 to 10 fillets, distributed so that each slice has at least one whole fillet or two halves.
The most common mistake is putting too few anchovies on some slices and too many on others. Even distribution ensures that each piece of pizza has the same proportion of flavor. If whole fillets are used, placing them radially (like spokes on a wheel) before cutting the slices guarantees perfect distribution.
If the pizza also has capers (a classic combination), reduce the anchovies to 5-6 fillets so they don't compete in saltiness. Capers already provide their own salt and acidity.
The best combinations: anchovy pizza that works
Anchovies on pizza don't go well with everything. Here are the pairings that truly work on pizza:
- Anchovy + fior di latte mozzarella + tomato: The classic pizza. The acidity of the tomato and the neutrality of the mozzarella are the perfect canvas for anchovy. Nothing else.
- Anchovy + capers + black olives: The quintessential Mediterranean combination. Umami + acidity + bitterness. Very intense, for palates that enjoy pronounced flavors.
- Anchovy + mozzarella + fresh arugula (added raw after baking): The vegetal bitterness of fresh arugula contrasts with the saltiness of the anchovy and the warmth of the mozzarella. An interesting balance.
- Anchovy + burrata + cherry tomato: A more modern and creamy version. Burrata softens the intensity of the anchovy with its creaminess.
- Anchovy + piquillo pepper + caramelized onion: The sweetness of the piquillo and onion counteract the salty flavor of the anchovy. This combination is less conventional but very tasty.
What doesn't work: anchovy with chorizo, with Serrano ham, or with very spicy ingredients. Anchovy needs space in the flavor profile; strong-flavored cured ingredients compete with it instead of complementing it.
Anchovies in pasta: another classic use worth mentioning
The same principle as anchovy pizza applies to pasta. Spaghetti aglio, olio e acciughe (garlic, oil, and anchovy) is one of the fastest and most satisfying pasta dishes in Italian cuisine. The anchovy melts in hot oil with garlic, forming a light, umami-rich sauce that needs nothing else.
The key with pasta is the opposite of pizza: here, the anchovy is cooked, but briefly. In hot olive oil (never boiling, about 60-70°C), the anchovy fillets melt in 1-2 minutes, stirring with a wooden spoon. This base forms the sauce. Quality anchovy melts without leaving lumps or residue; poor-quality anchovy leaves a grainy and very salty paste.
Bacalalo Products
Cantabrian Anchovies in Olive Oil - 50g...
3,95 €
"Cantabrian Deluxe" Assortment
67,00 €
Artisanal Cantabrian Anchovy Gilda Hand-Made...
9,90 €
Northern White Tuna Belly in Olive Oil...
16,95 €
Refrigerated shipping 24-48h throughout the Peninsula
🛒 Products mentioned in this article
⭐ 4.9/5 · 24-48h cold shipping · Since 1990 at Mercat del Ninot
Frequently asked questions about anchovies on pizza
Why do anchovies on pizza sometimes taste too strong?
For two combined reasons: low product quality (short-cured anchovies, in sunflower oil) and placement before baking. Heat intensifies all the flaws of a mediocre anchovy. With a quality anchovy added at the end, the flavor is potent but well-rounded, not aggressive.
Can salted anchovies be used instead of oil-packed ones?
Salted anchovies are the raw material before being packed in oil. They are saltier and require prior desalting: rinse them under cold water for 5-10 minutes, dry them, and then use them. They have a more intense flavor than oil-packed ones. For pizza, oil-packed anchovies are more practical, and the result is more balanced without prior desalting.
How many anchovies are on a standard pizza?
Between 6 and 10 fillets for a 28-32 cm pizza. Placed so that each slice (6-8 cuts) has at least one fillet. More than 12 fillets starts to be excessively salty unless the rest of the pizza is very mild (just white mozzarella and dough, no tomato).
Which cheese pairs best with anchovies on pizza?
Fior di latte mozzarella (fresh, cow's milk) is the classic combination: its mildness and neutral creaminess are the perfect counterpoint to the intensity of pizza anchovies. Buffalo mozzarella is creamier and more acidic, also works well. Very aged cheese (Parmesan, Manchego) competes in saltiness with the anchovy and is not recommended as a base.
Are anchovies on pizza healthy?
Yes, in the right amount. Anchovies are rich in omega-3s (EPA and DHA fatty acids), vitamin D, B12, and selenium. The amount used on a pizza (6-8 fillets, about 20-25 grams) provides a very reasonable dose of omega-3 without excessive salt if the rest of the pizza is balanced. The main point to control is the total sodium content of the whole dish.
Where can I buy good anchovies for pizza in Spain?
The best options are specialized gourmet shops, canneries in Santoña and the Cantabrian region, and online seafood stores like Bacalalo. Regular supermarkets have anchovies of variable quality; private labels are often very short-cured anchovies with a very aggressive flavor, which are exactly the type of anchovy that gives this ingredient a bad reputation on pizza.
