Rustic Fresh Anchovy Pizza

A striking seafood masterpiece featuring a unique crust and topping made entirely of fresh anchovies, layered with bright tomato sauce and melted cheese.

Ingredients

• 1 kg fresh small silvery anchovies
• 1 batch pizza dough (rested)
• 4 medium fresh tomatoes, quartered
• 1 clove garlic
• 1 handful fresh basil leaves
• 1 tbsp olive oil
• 1 cup yellow cornmeal or flour
• 200 g semi-firm white cheese (e.g., mozzarella)
• 1 egg (beaten, for egg wash)

Instructions

1. 1Prepare the fresh anchovies

   

   Begin by sourcing high-quality, fresh, small silvery anchovies. Handle the delicate fish gently to maintain their structural integrity before cleaning. Starting with a fresh, bright catch is crucial for achieving a clean, ocean-fresh flavor on the pizza without any overwhelming fishiness.

   Tip: Look for fresh anchovies with shiny, firm skin and bright eyes. They should smell like the ocean, not overly fishy.
2. 2Clean and gut the anchovies

   

   Carefully clean each raw anchovy by hand. Remove the heads and gently pull away the innards, then rinse the fish thoroughly under cold running water. This meticulous preparation ensures the fillets are pristine, clean, and ready to be used as a premium pizza topping.

   Tip: Keep the anchovies submerged in cold water or resting on ice while you work to keep their flesh firm.
3. 3Prepare sauce ingredients

   

   Gather the quartered fresh tomatoes, a garlic clove, and fresh basil leaves. Transfer these aromatic ingredients from your prep station into a food processor to be blended into the fresh base for your pizza sauce.

   Tip: Using fresh basil instead of dried will give the tomato sauce a much brighter, more authentic Italian flavor profile.
4. 4Blend the tomato sauce

   

   Pulse the food processor to blend the tomatoes, garlic, and basil until they form a smooth, consistent red sauce. This fresh mixture will provide a vibrant, tangy base that perfectly balances the savory richness of the anchovies.

   Tip: If the tomatoes are exceptionally juicy, you can quickly simmer the sauce in a pan to reduce and thicken it before spreading it onto the dough.
5. 5Cook the tomato sauce

   

   Transfer the freshly blended tomato and basil mixture into a heated pan or wok with a drizzle of oil. Simmer the sauce gently over medium heat to reduce the excess moisture and concentrate its rich, savory flavors. Stir occasionally to prevent sticking and ensure even cooking.

   Tip: Cooking the raw sauce slightly before spreading it on the dough intensifies the tomato sweetness and tempers the bite of the raw garlic.
6. 6Roll out the pizza dough

   

   On a lightly floured surface, use a wooden rolling pin to flatten and shape the prepared pizza dough. Work from the center outward to create an even, consistent thickness across the base, leaving a slightly thicker edge for the crust.

   Tip: Allow the dough to rest at room temperature for 15-20 minutes before rolling; this relaxes the gluten and makes it much easier to stretch without tearing.
7. 7Shape the pizza dough

   

   Place a flat, rolled-out sheet of pizza dough onto your work tray. Center a round wooden template over the dough and use it as a guide to trim away the excess edges, creating a perfectly uniform circular base for the pizza.

   Tip: Ensure your dough has adequately rested at room temperature before cutting; this relaxes the gluten and prevents the circle from shrinking back.
8. 8Coat the fresh anchovies

   

   Place the cleaned fresh anchovies into a shallow tray filled with yellow cornmeal or flour. Toss them gently with your hands to ensure each fish is completely and evenly coated, which will help them crisp up beautifully in the oven.

   Tip: Gently shake off any excess flour before removing the anchovies from the tray to prevent a dense or gummy texture when baking.
9. 9Create the anchovy border

   

   Carefully place the flour-coated anchovies in a continuous, slightly overlapping ring right along the outer perimeter of the shaped dough. This technique creates a unique, savory crust border that bakes up incredibly crispy.

   Tip: Press the anchovies slightly down into the dough so they adhere securely and maintain their shape along the edge while baking.
10. 10Spread the tomato base

    

    Ladle your prepared tomato sauce directly into the center of the dough, enclosed by the anchovy ring. Spread the sauce outward in an even, circular motion until it covers the base, stopping just before it touches the fish border.

    Tip: Avoid overloading the center with too much sauce, which can weigh down the dough and result in a soggy base after baking.
11. 11Grate the cheese

    

    Using a stainless steel box grater, shred a block of semi-firm white cheese onto a clean prep surface. Freshly grating your own cheese rather than using pre-shredded varieties ensures it will melt beautifully and evenly on the pizza, as it does not contain anti-caking agents.

    Tip: For easier and cleaner grating, chill the block of cheese in the freezer for about 15 minutes beforehand to firm it up.
12. 12Distribute the cheese layer

    

    Take generous handfuls of the freshly grated cheese and scatter it evenly over the tomato sauce base. Ensure you spread the cheese right up to the outer border of anchovies to create a rich, melty foundation for the rest of the toppings.

    Tip: Avoid packing the cheese down; leave it loose and airy so the tomato sauce can bubble up through the gaps during baking.
13. 13Add fresh basil

    

    Place fresh, bright green basil leaves strategically over the loose cheese layer. Placing the basil underneath the final topping layer protects the delicate leaves from burning while allowing their aromatic oils to infuse the entire pizza as it bakes.

    Tip: Tear the basil leaves by hand rather than slicing them with a knife to prevent the edges from bruising and oxidizing.
14. 14Arrange the top anchovy layer

    

    Carefully arrange additional prepared anchovy fillets over the cheese and basil layer in a tight, concentric circular pattern. Start from the outer edge and work your way inward, overlapping the fish slightly to completely cover the cheesy surface.

    Tip: Press the anchovy fillets gently down into the cheese layer to help them stay securely in place and bond with the melting cheese during the bake.
15. 15Apply an egg wash

    

    Using a pastry brush, gently coat the neatly arranged top layer of anchovies with a thin, even application of beaten egg yolk. This wash acts as a glaze, ensuring the anchovies develop a beautiful, glossy golden-brown finish while baking in the intense heat.

    Tip: Be careful not to over-apply the egg wash; a very light coating is all thats needed, otherwise it may pool and create an unwanted scrambled egg texture.
16. 16Bake the pizza

    

    Slide the metal baking tray carrying the assembled anchovy pizza into a hot, preheated wood-fired oven. Allow the pizza to bake undisturbed until the bottom crust is thoroughly cooked, the internal cheese is melted and bubbling, and the top anchovy layer is golden and crisp.

    Tip: Rotate the pizza tray halfway through the baking time to ensure an even bake, as wood-fired ovens typically have intense hot spots near the open flame.

Storage & Reheating

Burn It Off

Frequently Asked Questions