By Brian Hernandez
Anchovies. Just hearing the name makes some people react like they just found a xenomorph in their pizza box. But why? Is it because they’re salty? Bold? Packed with umami? Sounds an awful lot like Parmesan if you ask me—bacon, too, for that matter—and nobody complains about that.
Somewhere along the line, anchovies got shoved into the culinary locker like a nerd on the first day of school. Well, it’s time for the Revenge of the Fish.
A Brief History of the Mighty Anchovy
Before anchovies on pizza were unfairly vilified, they were actually one of the world’s first flavor enhancers. The Phoenicians and Greeks figured out that when you pack these little fish in salt and let them sit for a while, they develop an umami bomb so potent that even Roman emperors hoarded barrels of the stuff. The Romans adapted this concept and created garum, a fermented fish sauce that was basically the MSG of ancient times.
Anchovies were known to be highly addictive in the time, with raw anchovies even serving as aphrodisiacs. Personally, I don’t get it.
Fast forward a couple of millennia, and anchovies made their way onto pizza thanks to some brave, salt-loving soul who thought, “You know what this dough needs? A tiny, briny ocean warrior.” Traditional Neapolitan pizzerias were using anchovies long before pepperoni was even a thing, topping their pies with nothing more than tomato, olive oil, and a few salty fillets. In fact, before refrigeration, heavily salted anchovies were one of the only ways to get a reliable dose of preserved protein.
But somewhere along the way, anchovies became the villain of the pizza world.
The Secret Life of Anchovies
Folks who think they hate anchovies should think again. Those little fish are sneaky, showing up in all sorts of foods you probably love:
- Caesar dressing: That rich, savory depth? Anchovies.
- Worcestershire sauce: The ingredient that makes your steak taste better? Yep, anchovies.
- Bagna càuda: An Italian dip for bread and veggies, made of anchovies, garlic and olive oil.
- Puttanesca sauce: A pasta sauce with olives, capers, tomatoes, and—you guessed it—anchovies.
So, if you like any of the above, you’re already a secret anchovy fan. Welcome to the club. I still remember the day I found out about Caesar dressing—there was a melancholy fog in the air, followed by a feeling of acceptance and personal growth.
Creative Ways to Use Anchovies on Pizza
Pizza chefs, listen up! If you’re just slapping whole anchovy fillets onto a pie and wondering why nobody’s ordering it, you might be doing it wrong. There are so many ways to make anchovies work beyond just tossing them on top like an afterthought.
Whether you blend them into sauces, crisp them up for a savory crunch, or let them melt into a flavor-packed base, anchovies have way more to offer than just being plopped on top. They can add depth to a marinara, richness to a white sauce, or even bring a smoky, umami punch when fried or roasted. Used the right way, anchovies don’t just sit on your pizza—they elevate every bite.
- Anchovy-Infused Tomato Sauce: Blend anchovies into your marinara for a deeper, richer flavor without an overt fishiness.
- Anchovy Butter Drizzle: Melt anchovies into butter with garlic and herbs and drizzle it over a white pizza.
- Fried Anchovy Bits: Instead of whole fillets, chop and fry anchovies until crispy, then sprinkle them over pizza like bacon bits.
- Anchovy Pesto Base: Swap out pine nuts for anchovies in a pesto sauce for an umami punch.
- Anchovy and Roasted Garlic Spread: Mash roasted garlic with anchovies and olive oil for a spreadable, flavor-packed pizza base.
Beyond Pizza: Anchovy-Based Appetizers
If you want to ease customers into anchovies, start with small bites. Introduce them through familiar flavors and textures—think crispy, cheesy and garlicky creations that make anchovies more approachable. These tiny fish have a secret superpower—they can win over even the most skeptical diners without them even realizing it.
- Anchovy-Garlic Knots: Regular garlic knots, but with anchovy butter brushed on top.
- Fried Anchovy-Stuffed Olives: Green olives stuffed with anchovies, battered and fried.
- Anchovy & Burrata Crostini: Toasted bread, creamy burrata and a small piece of anchovy for a perfect balance of flavors.
No One Puts Anchovies in a Corner!
Do NOT shove anchovies to the bottom of the menu like they’re some culinary outcast. This isn’t Dirty Dancing, and anchovies deserve their time in the spotlight. Instead, embrace them and make them a conversation starter.
Highlight their rich history, bold flavor, and unexpected versatility with creative descriptions and eye-catching menu placements. Give them a starring role with a dedicated “Umami Lovers” section or a limited-time specialty pizza that dares customers to take the plunge. Maybe use some non-threatening Disney-Mermaid like graphics to bring in the kiddos as well. If the kids want it, mom and dad follow.
Educate diners through fun facts, tasting events, or even a “First Time’s the Charm” anchovy sampler. When you present anchovies with confidence, curiosity will follow—and so will the orders. Because let’s be real, when it comes to pizza toppings, anchovies were meant to be lifted high, not shoved in a dark corner of the menu.
- Rename It: Call it “Umami Bomb” or “Mediterranean Gold” instead of just “Anchovy Pizza.”
- Offer Samples: Give out bite-sized pieces of anchovy-infused dishes so people can taste before they judge.
- Create a Challenge: A “Dare to Try” anchovy pizza contest where customers who eat a full pie get their picture on the wall.
- Staff Involvement: Have employees take the “Anchovy Challenge” on social media and share their honest (hopefully happy) reactions.
Anchovy Pizza Power Rankings
Here’s a list of 10 anchovy pizza (and appetizer) ideas, ranked for flavor, texture and best use of anchovies. From bold, briny classics to creative, chef-driven twists, these recipes showcase just how versatile and crave-worthy anchovies can be.
1. The Napoli Classic: Tomato, anchovies, olive oil and oregano. Simple, traditional, perfect.
2. The Anchovy Pesto Delight: Basil, anchovy pesto, mozzarella and cherry tomatoes. Bright, salty, and fresh.
3. The Umami Overload: Anchovy butter base, caramelized onions, mushrooms and goat cheese. Complex and satisfying.
4. The Sicilian Smackdown: Thick crust, anchovy-spiked tomato sauce, capers and black olives. Bold and unapologetic.
5. The White Anchovy Wonder: White sauce, fresh anchovies, ricotta and roasted garlic. Creamy meets briny.
6. The Spicy Fisherman: Spicy tomato sauce, anchovies, jalapeños and pepperoni. Heat and umami are perfectly balanced.
7. Anchovy-Garlic Knots: Classic garlic knots but better, thanks to anchovy butter.
8. Fried Anchovy-Stuffed Olives: Crunchy, briny, addictive.
9. Anchovy & Burrata Crostini: Fancy but simple, a great gateway anchovy dish.
10. The Secret Agent (Hidden Anchovy Pizza): No visible anchovies, just a deeply savory tomato sauce, fooling haters into loving it.
A Fishy Promotion
Adventurous eaters love a good dare. For example, Zalat Pizza, based in Dallas, offers the buzzy Reaper Roulette Challenge. For any pizza on the menu, Zalat will add a few drops of a super-spicy hot sauce—we’re talking 600,000 Scoville units—to one slice for an extra $2.50. Which slice is a mystery that can only be solved by finishing the entire pie.
Why not try this idea with anchovies? Call it something like the Fishy Day Killer. Load up one slice with way too many anchovies under the cheese, then watch someone’s day get ruined by a fishy overdose. As long as no one cheats and peeks, all that fish flavor will make for some funny faces.
Don’t Call It a Comeback—Anchovies Have Been Here for Years
It’s time to set the record straight. Anchovies aren’t some weird relic of the past—they’re a flavor-packed powerhouse that’s been gracing pizza since before pepperoni was even a twinkle in America’s eye. They’ve been rocking pies since the old country, spicing up sauces, and sneaking into some of your favorite foods without you even knowing it.
So let’s stop treating them like the villain in a bad 80s horror movie—something to be feared, avoided or picked off slice by slice—and start giving them the respect they deserve. Get creative. Market them with confidence. And most importantly, help the world realize that these tiny, salty legends were once loved by emperors and deserve a spot on the pizza menu again.
Brian Hernandez is PMQ Pizza’s associate editor and coordinator of the U.S. Pizza Team.
