Lemon Anchovy Pizza

Anchovies on pizza? A classic, but let’s make it better.

There is a reason why anchovies on pizza is so popular. If you have never tried this pairing it is time you do. There is something about the umami flavor that anchovies bring to pizza combined with melty cheese, and crispy crust that I promise one slice and you will be hooked. While I have been adding these omega-3 packed tinned fish on pizza for years I found an even better flavor pairing that beats out the classic. Lemony, briny, and salty, this anchovy pizza combines pantry ingredients into a pizza that honestly you are going to have a hard time finding anywhere on a menu.

*This post is sponsored by Roland Foods https://rolandfoods.com/, as always, all thoughts and opinions are my own. Thank you for your support!

If you’ve been here for a while you know this flavor combo of anchovies with capers and lemons is one that I have revisited a few times. In fact, I can’t remember a time when I didn’t have a tin of anchovies and a jar of capers on hand. These ingredients go beyond this pizza and can be used in countless dishes across a variety of cuisines. Which is why when I am looking to stock my pantry with staples I look for quality first. Whether it is these pantry staples or another Roland® is a great brand to reach for on the shelves.

Roland Foods is a purveyor of fine global ingredients and has been doing so for 85+ years. Their products are imported from around the world from the places that make them best, so you can be sure that what you are buying is premium and high quality. From glazes and tinned fish to rice and noodles Roland® has 900+ ingredients that you can trust using in the kitchen. Visit www.rolandfoods.com to see which stores near you sell these amazing products!

WHAT YOU’LL NEED FOR LEMON ANCHOVY PIZZA

• Pizza Dough – This is not a recipe for pizza dough, although I do have one coming soon. If you already have a favorite dough recipe, use that. If not, store bought works well here, but also consider buying dough from your local pizza joint. This dough if fresher, will have more flavor, and will probably be easier to shape and form than dough bought from a supermarket.
• Capers – Capers add a pop of brine, zest, and texture to this dish. Truth be told however not all capers are equal. Roland® Nonpareille Capers are a superior quality that are hand-picked, processed, then packed in salt and vinegar. They are plump, not shriveled, and because they are small they have a great texture when you bite into them. Find Roland® capers HERE.
• Anchovies – Give me a tin of anchovies and watch them disappear. Being one of my favorite ingredients to work with and consume I can tell you don’t just pick up any tin. Like with the capers, Roland® anchovies are my first choice, and can be found HERE. Roland® Flat Fillets of Anchovies are wild caught, sustainably sourced and carefully hand-packed in a simple blend of olive oil with salt to preserve the fish’s natural savory umami-packed taste.
• Mozzarella Cheese -Low moisture, preferably whole milk. I don’t love adding fresh mozzarella to my pizza unless it is a margarita style. While delicious it doesn’t melt the same way. Find low moisture mozzarella blocks in the refrigerator section of any supermarket by the yogurt and milk. If you can, grate it yourself. Pre-shredded cheese is coated in an anti-caking agent that changes the way it melts. If it is the only option however it will work.
• Garlic – Fresh only!
• Lemon – Fresh only! I like to include a piece on every slice instead of pre-squeezing the lemon over the pizza when it comes out of the oven. This will keep the pizza from getting soggy. When ready to eat, simply squeeze.
• Dill
• EVOO
• Flour – AP works here.

TOOLS NEEDED

There are 2 ways to cook this pizza at home:

IN THE OVEN:

This is the easier method of the 2, however the one that might require additional tools to get the perfect pizza crust. Below are a few tools that will set you up for a successful pizza in order of preference.

• Pizza Stone – Hands down one of my favorite tools to use when making pizza indoors. The pizza stone, and the below pizza steel, is going to get you the best crust and texture while using a traditional oven. The key to getting the most out of the stone is to preheat the stone in the oven for at least 30 minutes. The stone needs to be HOT to get that crispy bottom and raised crust. These are relatively inexpensive, and last for a long time if treated properly. Check one out HERE. Just make sure you check the dimensions to your oven.
• Pizza Steel – While I have never used one personally people swear by steel over stone. Ooni came out with one recently that looks like it gets incredible results.
• Perforated Pizza Sheet – When I started making pizza at home I used one of these. It doesn’t get the bottom as crispy as a stone or pizza steel would, but it is cheap and convenient. The best part, you can assemble your pizza right on the sheet, no launching required. Check one out HERE.
• Cast Iron
• Sheet Pan

HIGH TEMPERATURE OVEN:

The pizza in the photos was cooked in a high temperature pizza oven, if you have one of these then you know exactly what tools you need. Some to mention are a pizza peel, turning peel, and an infrared thermometer.

HOW TO MAKE LEMON ANCHOVY PIZZA

Know before you start prepping what method of cook you are using, this will change how and where the pizza is prepared. Pizza stone, pizza steel, and high temperature ovens will require you to launch the pizza, where as cast iron and sheet pan pizzas can be assembled in the pan and placed in the oven. Conventional ovens need to be on the highest setting BEFORE hitting broil. For my oven that is 500 F, however some ovens can only hit 450 F. Pizza stones, and steels need to be preheated for a minimum of 30 minutes before cooking. High temperature pizza ovens need to be between 700-800 F.

Shape the Dough – Regardless whether you are opting for homemade, store bought , or pizza restaurant dough, bring it to room temperature before handing and stretching. On a heavily floured surface work your way out, starting with dimpling, and working your way to single hand stretches. To do this place one hand on the dough and with your other stretch the dough upwards. Turn the dough and continue this process until it is the desired size, without being too thin, and shape.

Add the Pre-Cook Toppings – In a small bowl add minced garlic and a few tbsp of EVOO. Brush the garlic olive oil over the center of the dough, avoiding where the crust will be. Top the pizza with mozzarella cheese, followed by a generous number of capers. We will leave the anchovies for the end since we want them to hold their texture.

Cook – Bake the pizza until the dough is cooked throughout and golden brown. This will be somewhere between 10-15 minutes for an oven and 2-3 minutes for a high temperature oven.

Final Toppings – Finish the pizza off with anchovies, lemon slices, and fresh dill. Serve immediately.

Optional topping! If you want to make this pizza even brinier, add some olives either halved kalamata or sliced castelvetranos. Olives can also be a great replacement for the capers.

STORING/REHEATING

Store anchovy pizza leftovers tightly wrapped in aluminum foil and stored in the fridge for 2-3 days. When ready reheat slices in the oven at 400 F degrees until cheese is bubbly.

This anchovy pizza is SCREAMING for a side salad. I have a few easy options, check out the below!

Kale Caesar
Crunchy Parmesan Kale Salad