Salty Siren: Anchovy, Olive, and Caper Pizza
Anchovies on pizza? Don't knock it 'til you try it! This Salty Siren Pizza recipe is a flavour bomb with anchovies, olives, & capers. Easy & delicious! Get the recipe now. ... Family-Friendly Dinners
Recipe Introduction
Quick Hook
Ever wondered what the cool kids in naples are munching on? the secret's out: it's anchovies on pizza , and it’s surprisingly delicious.
This ain’t your average, boring margherita; it's salty, briny, and bursting with flavor.
Brief Overview
This anchovy pizza recipe draws inspiration from the classic neapolitan pizza but cranks up the taste with salty anchovies. it's an easy recipe you can whip up in about 30 minutes.
This recipe will serve 2 hungry pizza lovers, or 4 if you are having a pizza party.
Main Benefits
Anchovies are packed with healthy omega-3 fatty acids – basically, you can justify eating pizza as a health food now.
Serve this salty siren: anchovy, olive, and caper pizza on a friday night, paired with your favourite lime margarita recipe, for a chill at-home date night.
What makes this recipe special? the way the salty anchovies and tangy capers play off the sweet tomato sauce.
It's Anchovies on Toast ... but BETTER!
Let's get started with the ingredient list.
Alright, mates! so, fancy making a "salty siren: anchovy, olive, and caper pizza"? trust me, even if you're not usually one for anchovies on pizza , this anchovy pizza recipe might just change your mind.
It's dead easy, and it'll impress your mates. honestly, it's a little bit fancy but still comforting, like posh anchovies on toast but ten times better.
You know? it's like a flavour bomb went off in your mouth, but in a good way.
Salty Siren: Anchovy, Olive, and Caper Pizza Recipe Card
Ingredients:
Instructions:
Nutrition Facts
Ingredients & Equipment
Right, let's gather what you'll need. We're aiming for quality, not quantity, yeah?
Main Ingredients
- Crushed Tomatoes: 1 (400g) can (US: 14 oz ), San Marzano if you're feeling boujee. Good ones taste sweeter and less acidic.
- Garlic: 1 clove , minced. Go for fresh, always!
- Olive Oil: 1 tbsp plus extra for drizzling. Extra virgin, obviously.
- Dried Oregano: 1/2 tsp . That classic pizza flavour.
- Red Pepper Flakes: Pinch. Optional, if you like a bit of a kick.
- Salt and Pepper: To taste. Sea salt and freshly ground black pepper are your best friends.
- Pizza Dough: 1 lb (450g) , store-bought or homemade. Store-bought is fine, no judgement here.
- Fresh Mozzarella: 4 oz (115g) , thinly sliced. Get the good stuff, not the rubbery kind.
- Oil-Packed Anchovy Fillets: 2 oz (55g) , drained. These are the stars . The quality matters, go for a decent brand and these can really create that amazing Pizza With Anchovies .
- Kalamata Olives: 1/4 cup (40g) , pitted and halved. Adds a salty tang.
- Capers: 2 tbsp , drained. A little burst of sourness.
- Fresh Basil: For garnish. Optional, but makes it look proper fancy.
Seasoning Notes
- Oregano and Red Pepper Flakes: This combo gives that classic Italian warmth.
- Don't be shy with the Salt: Anchovies are salty, but the tomato sauce needs a little boost.
- Flavour Enhancers: For that umami hit, a tiny splash of balsamic vinegar into the tomato sauce.
- Quick Subs: No oregano? Use Italian seasoning. No red pepper flakes? A dash of hot sauce will do the trick.
Thinking about pasta, you could totally adapt this to make Pasta With Anchovies And Capers , just saying! You could try this recipe also with a Lime Margarita Recipe , which is not what you would normally pair with pizza, but the citrus taste, can be a surprisingly good pairing!
Equipment Needed
- Baking Sheet or Pizza Stone: Essential for a crispy crust.
- Large Bowl: For mixing the sauce.
- Small Saucepan: For simmering the sauce.
- Pizza Cutter or Sharp Knife: For slicing that masterpiece.
Got no pizza stone? Flip over a baking sheet and use that instead! Simples.
Salty Siren: Anchovy, Olive, and Caper Pizza
This pizza, my friend, is not your average cheesy slice. honestly, it’s a flavour bomb! it takes the salty punch of anchovies and balances it perfectly.
Think olives, capers, and a simple, fresh tomato sauce. it might even convert those who normally side-eye an anchovies on pizza situation.
Trust me, you need this in your life. it's my take on the classic anchovy pizza recipe , dialled up to eleven.
Prep It Like a Pro
Essential mise en place is the name of the game, babe. get everything chopped and ready to go. mince that garlic, slice the mozzarella, and drain those anchovies .
I even give them a little pat-down with kitchen towel.
Time-saving organization tips : grab those tins of anchovies on pizza early on. honestly, prepping everything beforehand makes the whole process so much smoother.
You know, like when you're making a lime margarita recipe , having your limes ready to go is a lifesaver!
Let's Get Cooking: Anchovy Pizza Recipe
- Sauce it up: Gently sauté minced garlic in 1 tbsp olive oil in a saucepan. We are not browing it - just until fragrant. Add your crushed tomatoes, oregano, red pepper flakes (if you're feeling spicy!), salt, and pepper. Simmer this for about 5 minutes , until it thickens a touch.
- Oven Blast: Preheat your oven to 450° F ( 232° C) with a baking sheet or pizza stone inside . This is key for a crispy bottom. Don't skip this, okay?
- Shape Shifter: On a lightly floured surface, stretch or roll that 1 lb pizza dough out. Aim for around 12-14 inches . You know, whatever floats your boat.
- Layer Time: Spread that lush tomato sauce evenly over the dough. Then, arrange those mozzarella slices prettily on top. Finally, strategically scatter those anchovy fillets, olives, and capers.
- Bake Baby, Bake: Carefully slide that pizza onto the preheated baking sheet in the oven. Cook it for 12- 15 minutes . You want a golden-brown crust and bubbly cheese.
- Glam It Up: Remove from the oven. Drizzle with a smidge more olive oil. If you're feeling fancy, garnish with some fresh basil. Slice and dive in!
Pro Tips & Tricks
Wanna up your pizza game? Here are a few cheeky tips.
- Don't go overboard! Less is always more with toppings. Especially with strong flavours like, eh, anchovies .
- Preheat that baking sheet. I cannot stress this enough. Crispy crust = happy days! It's the same with making Anchovies On Toast .
- Common Mistake to Avoid : Soggy pizza! Make sure your baking sheet is hot . This, honestly, ruins a good pizza with anchovies .
I reckon the best thing about a pasta and anchovies based meal, or even the pasta with anchovies and capers variant, is the speed and ease with which it can be prepared! oh my gosh, i can’t wait for you to try this! you will be so happy that you tried this pizza, maybe as happy as when you find the best pickles .
Recipe Notes for Your Salty Siren Pizza
Alright, so you're ready to make this anchovies on pizza masterpiece? great! let's chat about a few things to keep in mind to make it chef's kiss perfect.
I've learned a thing or two making this anchovy pizza recipe , and i want to share my hard-won wisdom!
Serving Suggestions: Make it a Feast!
Okay, let's talk presentation! imagine your pizza all golden and bubbly. for plating, a rustic wooden board always looks fantastic.
Sprinkle some extra fresh basil after baking for that "oh my gosh!" factor.
Think about what to serve alongside your amazing pizza with anchovies . honestly, a simple salad is the way to go.
Arugula with a light lemon vinaigrette is perfect. and a crisp, dry white wine? chef's kiss ! a cheeky lime margarita recipe could also work if you're feeling fruity and have some best pickles around.
Storage Tips: Keeping it Fresh
Right, so you've got leftovers? rare, but it happens! for refrigeration, just wrap the anchovies pizza recipe well (cling film is your friend!) and it'll be good for 2-3 days.
Honestly, day-after pizza is a glorious thing.
Freezing? hmm, it's not ideal. the crust can get a bit soggy. but if you must, wrap it tightly in foil and then in a freezer bag.
Reheating? oven is best! pop it in at 350° f ( 175° c) until warmed through. you can also re-heat on a non-stick pan.
Variations: Your Pizza, Your Rules!
Fancy a little twist? for a spicy kick, add a pinch of chilli flakes to the tomato sauce. boom! want to go vegetarian? just swap the anchovy recipes for some sun-dried tomatoes.
Or, you know, throw on some extra veggies you fancy! i once tried a white pizza version with ricotta and it was banging.
Sometimes I use smoked salmon instead of anchovies. Also, chopped gherkins are a great substitute for capers. A little zest of lemon on top is also wonderful.
Nutrition Basics: Fueling Your Awesomeness
Alright, let's be real: this pizza isn't exactly a health food. but it is delicious! you're getting protein from the mozzarella and those mighty little anchovies on toast .
Good fats from the olive oil. and, hey, tomatoes are practically a vegetable, right? just watch the sodium – those anchovies are salty devils! pasta and anchovies , pasta with anchovies and capers , there’s a lot you can create with these lovely fishes.
Listen, life's too short for boring pizza. this salty siren is all about bold flavours and good times. so go on, give it a whirl! you might just surprise yourself.
You got this!
Frequently Asked Questions
Is putting anchovies on pizza really that weird? I've always been a bit 'meh' about them.
Not at all! Think of it like Marmite – you either love it or hate it. The "Salty Siren: Anchovy, Olive, and Caper Pizza" recipe balances the anchovies' strong flavour with olives, capers, and tomato sauce to create a more rounded taste. Give it a go, you might just be surprised! If it is not to your tastes, see our 'Variations & Substitutions' section.
How do I stop my anchovies on pizza from being too salty? I tried it once and it was like licking a salt lick!
Ah, the dreaded salt overload! The key is to drain your anchovy fillets really well. Pat them dry with a paper towel to remove excess oil, which also carries salt. Also, go easy on the salt in the tomato sauce and be mindful of the saltiness of the olives and capers; rinse them if they seem particularly briny. Use low-sodium mozzarella cheese if you are really concerned.
Can I use a different kind of cheese for this "anchovies on pizza" recipe? I'm not a massive mozzarella fan.
Absolutely! While mozzarella provides that classic pizza stretch and mild flavour, you can definitely experiment. Fontina cheese has a nutty flavour and great melt. Provolone is also a great alternative, offering a slightly sharper taste. A little sprinkle of Parmesan after baking can add a lovely salty, umami kick that complements the anchovies.
What's the best way to store leftover anchovy pizza (if there IS any!)? Will it still be good the next day?
Leftover pizza is the breakfast of champions! Store leftover pizza in an airtight container in the refrigerator for up to 2-3 days. To reheat, the best option is to put it in a dry pan and place over a low heat. Cover with a lid until the base crisps up and the top has warmed through. Alternatively, you can use an oven or toaster oven to recapture some of that crispy goodness.
Are anchovies on pizza actually good for you? Or is it just a salty guilty pleasure?
While it's not exactly a health food, anchovies do pack a nutritional punch! They are a good source of omega-3 fatty acids and protein. However, they are also high in sodium, so moderation is key. Balance it out with plenty of fresh vegetables (maybe add some spinach or bell peppers to the pizza!) and enjoy in moderation as part of a balanced diet. See our 'Nutritional Information' section for more details.
My local shop doesn't sell anchovies in oil, they only have them in salt. Can I still use them on this pizza?
Yes, you can definitely use salt-packed anchovies, but they require a bit more preparation. Rinse them thoroughly under cold water to remove the excess salt. Then, soak them in milk or water for about 30 minutes to further reduce the saltiness. Pat them dry before adding them to the pizza. You might want to skip adding salt to the tomato sauce, and taste as you go!
