Anchovy Pizza Today

Preserved in extra virgin olive oil and cured for up to 18 months, these offer a firm texture and elegant umami flavor.

While many recipes call for adding them before baking to let them soften and infuse the sauce, some purists argue for adding them after the oven. This keeps the oils fresh and prevents them from becoming overly salty and tough. Classic and Bold Flavor Pairings anchovy pizza

Most "anchovy hate" stems from bad experiences with low-quality, bottom-shelf tins that are overly salty or metallic. To elevate your pizza, look for: Preserved in extra virgin olive oil and cured