This anchovy pizza is one of those dishes that sounds intimidating right up until the first bite, and then you wonder why you waited so long. When quality, oil-packed anchovies hit a hot pizza, they melt into the crust and sauce, bringing deep, savory umami without tasting “fishy,” while sweet red onion, Parmesan, basil, chili flakes, and a drizzle of anchovy oil round everything out. Fishwife Cantabrian Anchovies are packed in extra-virgin olive oil and are clean, meaty, and flavorful without the sharp bite that can put people off the category—just open the tin and they’re ready to go. The whole thing comes together in about 20 minutes, making it an easy weeknight pizza that feels a little more special.
This Recipe Features:
Fishwife Anchovies
This anchovy pizza is one of those dishes that sounds intimidating right up until the first bite, and then you wonder why you waited so long. When quality, oil-packed anchovies hit a hot pizza, they melt into the crust and sauce, bringing deep, savory umami without tasting “fishy,” while sweet red onion, Parmesan, basil, chili flakes, and a drizzle of anchovy oil round everything out. Fishwife Cantabrian Anchovies are packed in extra-virgin olive oil and are clean, meaty, and flavorful without the sharp bite that can put people off the category—just open the tin and they’re ready to go. The whole thing comes together in about 20 minutes, making it an easy weeknight pizza that feels a little more special.
This Recipe Features:
Fishwife Anchovies
Ingredients
- • 1 (1-pound) ball store bought pizza dough, room temperature for at least 1 hour
- • All purpose flour, for dusting
- • 1/4 cup homemade or store bought marinara sauce
- • 1/4 medium red onion, thinly sliced
- • 1 teaspoon red chili flakes
- • 1 teaspoon dried oregano
- • 1 tin Fishwife anchovies
- • Freshly grated Parmesan, for serving
- • Fresh basil, for serving
- • Freshly ground black pepper, for serving
Directions
- Preheat oven to 500F and line a sheet pan with parchment paper.
- On a clean work surface, work dough into a 10-12 inch circle that’s slightly thicker around the diameter, flouring the surface, dough, and your hands as needed. If the dough contracts into a smaller circle, let it rest for 15 minutes before continuing.
- Transfer dough to prepared sheet pan and prick all over with a fork. Spread marinara, leaving a 1-inch border. Top with red onions, anchovies, chili flakes, and oregano. Drizzle the pizza with the residual oil from the anchovies. Bake until crust is puffed and golden brown, 9-12 minutes, rotating half way through.
- Remove from oven and top with grated Parmesan, basil, and black pepper. Use a pizza wheel to cut into 8 slices and serve immediately.
This Recipe Features
Fishwife Anchovies
