Anchovy, olive, and caper pizza is a classic Neapolitan dish with an intense, Mediterranean flavor. The anchovy, placed on the pizza after it comes out of the oven, provides a salty, umami punch that is balanced by the sweetness of the tomato and the acidic touch of the capers. An adult pizza, simple and addictive, where the quality of the anchovy makes all the difference.
Anchovy pizza is probably the most polarizing pizza in the world: you either love it or hate it. But for those of us who love it, it's the only pizza worthy of the name "pizza." Because anchovy over melted mozzarella and tomato is the perfect salty combination: the fat of the cheese mutes the saltiness, the tomato provides acidic freshness, and the olives and capers add points of intensity that keep the palate alert with every bite. It's Naples, the Mediterranean, and the Cantabrian Sea in a single disc of dough.
Ingredients
- 1 pizza base (store-bought or homemade) (we use Cantabrian Anchovies "0" Gourmet Selection)
- 4 tablespoons tomato sauce
- 150 g mozzarella (fresh or shredded)
- 12 Cantabrian anchovy fillets
- 50 g pitted black olives
- 1 tablespoon capers
- Dried oregano
- Extra virgin olive oil
Step-by-step preparation
- Oven at maximum: 250 C Preheat the oven to the highest possible temperature for at least 20 minutes. If you have a pizza stone, place it inside from the beginning. Pizza needs extreme heat for the crust to be crispy and the edge to be puffy.
- Spread a thin layer of tomato sauce on the base. Distribute the mozzarella. Add the olives and capers. Do not add the anchovies yet.
- Bake: 10-12 minutes Bake until the mozzarella bubbles and the edge is golden with dark spots.
- Remove from the oven and immediately place the anchovy fillets on top, arranging them in a star shape or parallel. The residual heat will warm them without cooking them. Sprinkle with oregano and drizzle with extra virgin olive oil. Cut and serve.
The house trick
If you put the anchovies in the oven with the pizza, they shrink, dry out, and lose all the oil that protects them and makes them unctuous. The result: salty rubber strips on cheese. Always add anchovies after baking. Always. I won't insist any further (well, yes, I will insist: always after baking).
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Frequently asked questions
Do anchovies go on before or after baking?
It's best to add them after, right out of the oven, so they retain their texture and don't dry out or become bitter from the high heat.
Does it have mozzarella?
The classic Neapolitan (marinara with anchovy) usually goes without cheese, but you can add mozzarella if you prefer it richer.
What kind of anchovy should I use?
A good quality Cantabrian anchovy in oil: since it's added raw to the pizza, its flavor is the star.
