Anchovies on Pizza – The Salty Topping That Divides Pizza Lovers

Introduction

Anchovies on pizza spark strong opinions. Some love the intense, briny flavor, while others avoid them entirely. This divisive topping has been a part of pizza history for centuries, particularly in traditional Italian cuisine. Though anchovies are no longer as popular as toppings like pepperoni or mushrooms, they remain a beloved choice for those who appreciate bold, umami-rich flavors.

This article explores everything about anchovies on pizza—their history, flavor profile, best topping combinations, and how to make a perfect anchovy pizza at home. We’ll also dive into whether anchovies are truly a traditional topping and how public opinion has changed over time. By the end, you might just be convinced to give them a try.

Part 1: The History of Anchovies on Pizza

How Anchovies Became a Classic Pizza Topping

Before pizza as we know it existed, anchovies were already a staple in Mediterranean cuisine. These small, oily fish have been used in Italian cooking for centuries due to their strong, salty flavor and long shelf life. When pizza became popular in Naples in the 18th century, anchovies were a natural topping choice, offering an affordable and flavorful addition to the simple flatbreads of the time.

Traditional Pizza Napoli (also called Pizza Napoletana) featured a combination of tomato sauce, mozzarella, capers, olives, and anchovies. The strong umami taste of anchovies complemented the acidity of the tomatoes and the richness of the cheese, creating a balanced, flavorful bite.

Anchovy Pizza Around the World

While anchovy pizza has deep roots in Italy, different cultures have adapted it to their own tastes. In Spain, anchovies are often paired with roasted peppers and garlic. In France, Pissaladière—a type of flatbread from Nice—is topped with caramelized onions, olives, and anchovies. In Japan, seafood lovers have embraced anchovy pizza, sometimes adding squid or shrimp for an extra ocean-inspired twist.

In the U.S., anchovy pizza gained traction in the early 20th century as Italian immigrants brought their culinary traditions with them. However, over time, sweeter and milder flavors became more popular, leading to a decline in anchovy pizza’s mainstream appeal.

The Rise and Fall of Anchovy Popularity in the U.S.

During the mid-1900s, anchovies on pizza were a common topping in American pizzerias. Many traditional pizzerias offered them as a default topping alongside classic options like mushrooms and sausage. However, as pizza chains grew in popularity, toppings like pepperoni and extra cheese took center stage. Anchovies, with their bold, salty bite, became one of the most polarizing pizza toppings.

Polls suggest that anchovies rank among the least popular pizza toppings in the U.S. today. Still, they have a loyal following of food enthusiasts who appreciate their strong, umami-rich taste. Many gourmet pizzerias now highlight anchovy pizzas on their menus, often pairing them with fresh ingredients like burrata, arugula, or lemon zest to balance the bold flavor.

Despite their divisive reputation, anchovies remain a part of pizza history. In the next section, we’ll explore what makes their flavor so unique and why some people love them while others avoid them.

Part 2: What Do Anchovies Taste Like on Pizza?

The Unique Flavor Profile of Anchovies

Anchovies on pizza offer a bold, salty, and umami-packed taste that enhances the overall flavor of the dish. Unlike other toppings that simply add texture, anchovies bring a depth of flavor that blends seamlessly with tomato sauce and cheese. Their naturally high glutamate content creates an umami explosion, making each bite rich and savory.

When baked on pizza, anchovies soften slightly but retain their concentrated, briny taste. They add a punch of saltiness, which balances the acidity of the tomato sauce and the creaminess of the cheese. This is why traditional Italian anchovy pizzas, like Pizza Napoli, pair anchovies with capers, olives, and fresh herbs for a perfectly balanced bite.

Why Some Love It and Others Hate It

Anchovies are one of the most polarizing pizza toppings. Those who love them appreciate their complex flavor, umami richness, and how they elevate the taste of other ingredients. On the other hand, people who dislike anchovies often find them too salty, too fishy, or simply overpowering compared to milder toppings.

One common complaint is that low-quality anchovies can be overly pungent, overly salty, or even mushy. The key to enjoying anchovies on pizza is using high-quality anchovies packed in olive oil rather than cheap, overly processed ones.

How Anchovies Enhance the Umami Taste in Pizza

Umami is known as the “fifth taste,” responsible for that deep, savory satisfaction found in foods like aged cheese, mushrooms, and soy sauce. Anchovies are naturally high in umami, which makes them an excellent ingredient for boosting the overall depth of flavor in a pizza.

When paired correctly, anchovies don’t overpower a pizza—they enhance it. For example, combining anchovies with ingredients like garlic, caramelized onions, capers, or chili flakes helps create a balanced and unforgettable flavor profile.

If you’ve never tried anchovies on pizza, it might be time to give them a second chance. In the next section, we’ll explore the best toppings and combinations that work well with anchovies.

PaPart 3: Best Anchovy Pizza Combinations and Toppings

Classic Anchovy Pizza Pairings

Traditional anchovies on pizza have been a staple in Italian cuisine for centuries. The Neapolitan-style Pizza Napoli is one of the most famous anchovy-based pizzas, typically topped with:

• Tomato sauce – balances the salty, umami-rich anchovies.
• Mozzarella cheese – adds creaminess and softens the anchovy’s bold taste.
• Capers and black olives – enhance the briny depth of the pizza.
• Oregano and garlic – amplify the savory profile.

Another simple yet classic choice is Pizza Marinara, a cheese-free anchovy pizza featuring tomato sauce, garlic, oregano, and olive oil. This variation allows the anchovies’ umami flavor to take center stage.

Best Cheeses for Anchovy Pizza

Since anchovies are naturally salty and intense, choosing the right cheese is essential for balance. The best options include:

• Mozzarella – mild and creamy, reducing the saltiness.
• Parmesan – sharp and nutty, complementing the anchovy’s umami.
• Ricotta – soft and slightly sweet, mellowing out the strong flavors.
• Pecorino Romano – salty and aged, pairing well in moderation.

Unexpected Anchovy Pairings

Beyond tradition, anchovies work surprisingly well with:

• Caramelized onions – add sweetness to offset the salt.
• Roasted garlic – enhances umami without overpowering.
• Spicy chili flakes – provide heat and depth.
• Fresh arugula – brings a peppery contrast.

Pairing anchovies on pizza with the right ingredients ensures a delicious, well-balanced bite. Whether you stick to tradition or experiment with unique flavors, anchovies can transform an ordinary pizza into something bold and unforgettable.

If you’re interested in another bold-flavored dish, check out Marry Me Pasta – A Creamy, Cheesy Delight for a comforting meal idea.

Part 4: How tPart 4: How to Make the Perfect Anchovy Pizza at Home

Choosing the Right Anchovies: Fresh vs. Canned

The key to great anchovies on pizza is using high-quality anchovies. There are two main types:

• Canned Anchovies – The most common choice, packed in olive oil or salt. These are intensely flavorful and melt into the pizza when baked.
• Fresh Anchovies – Milder in taste but require cleaning and seasoning before use. Best for a lighter, less salty pizza.

For authentic Italian-style pizza, oil-packed anchovies offer the perfect balance of umami and saltiness.

Step-by-Step Homemade Anchovy Pizza Recipe

Ingredients:

• 1 pizza dough
• ½ cup tomato sauce
• 1 ½ cups mozzarella cheese
• 6–8 anchovy fillets, drained and halved
• 1 teaspoon oregano
• 1 tablespoon olive oil
• Optional toppings: capers, olives, garlic, or chili flakes

Instructions:

1. Preheat the oven to 475°F (245°C) with a pizza stone or baking sheet inside.
2. Roll out the dough on a floured surface to your desired thickness.
3. Spread the tomato sauce evenly over the dough, leaving a small border.
4. Add mozzarella cheese and evenly distribute anchovy fillets.
5. Sprinkle oregano and drizzle with olive oil for extra depth.
6. Bake for 10-12 minutes until the crust is golden and crispy.
7. Garnish and serve, adding fresh basil or a squeeze of lemon for balance.

Pro Tips for the Best Anchovy Pizza

• Use high-quality anchovies to avoid excessive saltiness.
• Pair with acidic ingredients like capers or lemon to enhance flavors.
• Avoid too much cheese, as it can overpower the delicate umami of anchovies.

Mastering anchovies on pizza is all about balance. When done right, it’s a gourmet experience worth trying.

Part 5: Are Anchovies Traditional on Pizza?

Neapolitan Pizza and the Role of Anchovies

Traditional Neapolitan pizza has deep roots in Italian cuisine, and anchovies have been a part of its history for centuries. One of the most well-known variations, Pizza Napoli, features tomato sauce, anchovies, capers, and oregano. This simple yet flavorful combination dates back to Naples, where anchovies were a widely available and inexpensive protein source.

Another classic example is Pizza Marinara, one of the earliest forms of pizza, which consists of tomato sauce, garlic, oregano, and olive oil—sometimes with anchovies added for extra flavor. These traditional recipes show that anchovies on pizza have always been a part of authentic Italian cooking.

How Italians Feel About Anchovies on Pizza

In Italy, anchovies are still considered a classic topping, especially in southern regions like Naples and Sicily. Unlike in the U.S., where anchovies are often seen as an unusual choice, Italians view them as an essential part of their culinary heritage. However, anchovy pizza is typically made with fewer toppings, allowing the bold, salty flavors to shine without competing with heavy ingredients like pepperoni or sausage.

Modern Takes on Traditional Anchovy Pizzas

While the traditional anchovies on pizza recipe remains popular in Italy, modern chefs and food lovers have created new variations:

• Gourmet Anchovy Pizzas: Some pizzerias use premium anchovies paired with unique ingredients like burrata cheese, roasted garlic, or truffle oil.
• White Anchovy Pizzas: Instead of tomato sauce, these pizzas use a garlic-infused olive oil base, creating a lighter, more refined flavor.
• Anchovy Flatbreads: Inspired by Pissaladière, a French-style anchovy and onion tart, these thin-crust pizzas focus on deep, umami-rich flavors.

Even with changing trends, anchovies remain a traditional and respected pizza topping in Italy. Whether you love or hate them, their place in pizza history is undeniable.

Up next, we’ll explore how opinions on anchovies on pizza have evolved and whether people truly enjoy this classic topping.

Part 6: Do People Actually Like Anchovies on Pizza?

What Surveys and Polls Say About Anchovy Pizza Fans

Anchovies on pizza have always sparked debate. While some pizza lovers swear by their bold, umami-rich flavor, others avoid them altogether. But what do the numbers say?

According to surveys conducted by major food platforms, anchovies consistently rank as one of the least popular pizza toppings in the U.S.. In a 2021 YouGov poll, only about 2% of Americans listed anchovies as their favorite pizza topping, while toppings like pepperoni and mushrooms dominated the list.

However, anchovies have a dedicated fan base, especially among foodies who appreciate authentic Italian flavors. In Europe, particularly in Italy and Spain, anchovies remain a respected and traditional topping. Even in the U.S., gourmet pizzerias and high-end restaurants are bringing back anchovies by pairing them with more balanced, sophisticated flavors.

The Science Behind Acquired Tastes for Salty Foods

Many people dislike anchovies on pizza at first, but their opinions change over time. Why? Because anchovies are an acquired taste.

• High Umami Content: Anchovies are rich in natural glutamates, which intensify savory flavors. Some people’s palates take longer to appreciate this deep umami taste.
• Salt Sensitivity: Some find anchovies too salty, but over time, taste buds can adapt to higher salt levels, making the flavor more enjoyable.
• Cultural Exposure: People who grow up eating anchovy-based dishes, like Pissaladière in France or Bagna Cauda in Italy, are more likely to enjoy anchovies on pizza.

For those new to anchovies, starting with mild, high-quality anchovies and pairing them with ingredients like roasted garlic, caramelized onions, or fresh lemon zest can make the transition easier.

Celebrity Endorsements and Anchovy Pizza Trends

Anchovy pizza is making a slow but steady comeback, thanks to chefs, food critics, and celebrities embracing its bold flavors. Some famous anchovy pizza supporters include:

• Anthony Bourdain: The late chef and travel host frequently praised anchovies in cooking, including on pizza.
• Gordon Ramsay: The celebrity chef has defended anchovies as an underrated pizza topping.
• David Chang: The renowned chef and founder of Momofuku has spoken about the importance of umami flavors, including anchovies.

With growing appreciation for anchovies on pizza, the once-controversial topping may be making its way back into the spotlight.

Part 7: Frequently Asked Questions (FAQs)

Does anyone put anchovies on pizza?

Yes! Despite being a polarizing topping, many pizza lovers still enjoy anchovies on pizza. Traditional Neapolitan pizzas, like Pizza Napoli and Pizza Marinara, often feature anchovies as a key ingredient. In some countries, anchovies remain a staple topping, particularly in Italy, France, and Spain.

How do Italians feel about anchovies on pizza?

Italians generally respect anchovies as a traditional pizza topping. Unlike in the U.S., where anchovies are often seen as an odd choice, Italians appreciate their umami-rich, salty flavor. Neapolitan pizzerias regularly serve anchovy pizzas, often pairing them with capers, olives, or fresh basil.

What percentage of people like anchovies on pizza?

Surveys suggest that anchovy pizza fans are a minority. In the U.S., polls indicate that only about 2-5% of people consider anchovies their favorite topping. However, in Mediterranean regions, where anchovies are a common ingredient, their popularity is significantly higher.

Are anchovies traditional on pizza?

Yes! Anchovies have been a pizza topping for centuries. Classic Italian pizzas like Pizza Napoletana and Pizza Marinara have featured anchovies since the 18th century. In traditional Italian cuisine, anchovies were a convenient and flavorful way to add protein and umami to simple, rustic dishes.

With these FAQs, you now have a better understanding of the history, taste, and popularity of anchovies on pizza. Next, we’ll wrap up with a conclusion that highlights why this topping remains a timeless classic.

Part 8: Conclusion

Anchovies on pizza may not be the most popular topping, but they are undoubtedly one of the most flavorful and historically significant. Their bold umami taste, rich saltiness, and deep Mediterranean roots make them a key ingredient in traditional Italian pizzas. Whether you love them or hate them, there’s no denying their culinary importance.

While many pizza lovers shy away from anchovies due to their strong taste, those who appreciate gourmet flavors understand how anchovies enhance the overall pizza experience. They balance the acidity of tomato sauce, complement the richness of cheese, and add complexity to every bite. When paired with the right ingredients—like garlic, capers, or caramelized onions—anchovies can turn a simple pizza into a restaurant-quality dish.

Despite their reputation as a divisive topping, anchovies are making a comeback. More chefs and food lovers are rediscovering their potential, leading to a renewed appreciation for this classic ingredient. Whether you’re a long-time fan or considering trying anchovies for the first time, a well-made anchovy pizza is worth experiencing.

If you’re curious, why not experiment with different combinations and discover the perfect balance for your taste? You might just find yourself joining the ranks of anchovy pizza lovers.