Authentic Anchovy Pizza Recipe with Garlic and Capers

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This anchovy pizza is creamy, crisp around the edges, and packed with rich umami flavor. It’s a simple, reliable recipe that elevates pizza night with bold, savory notes.

Anchovies on pizza are a choice for adventurous eaters—their salty, concentrated flavor needs careful pairing to shine. The combination below balances the anchovies with mild cheeses, bright vegetables, and a few complementary briny accents. If you love umami, this anchovy pizza recipe delivers.

Which yeast is best for pizza dough?

Yeast is essential to good pizza dough. Two common types are active dry yeast and instant yeast:

Active dry yeast: This yeast needs to be dissolved and activated in warm water before mixing into the dough. Typically you mix it with warm water and a pinch of sugar and wait 10–15 minutes for it to foam and become active.
Instant yeast: Also called rapid-rise yeast, it can be mixed directly into the dry ingredients without pre-activation. It’s convenient when you want to skip the proofing step.

How to make pizza dough with active dry yeast

Good dough is the foundation of every great pizza. This dough is straightforward and produces a crisp yet tender crust. Because this recipe uses active dry yeast, you’ll bloom it first.

Begin by mixing the dry ingredients: bread flour, garlic powder, Italian seasoning, and salt in a large bowl. Make a small well in the center, then add warmed water with the activated yeast and the olive oil. Stir to combine until a shaggy dough forms.

If you prefer, use a stand mixer with a dough hook to save time and effort—kneading by hand takes longer. Add water a tablespoon at a time if the dough feels too dry. Knead until the dough is smooth and elastic.

Coat a clean bowl with a little extra-virgin olive oil, place the dough inside, cover, and let it rise in a warm spot until doubled in size—typically 1½ to 2 hours. Punch down the dough, divide as desired, and roll each portion out into a pizza round.

What goes on anchovy pizza?

Anchovy pizza typically centers on anchovy fillets, but the right toppings make the flavor sing. Try these complementary ingredients:

Mozzarella: A classic choice that melts beautifully and tames the anchovy’s intensity.
Capers: Tangy and floral, capers pair very well with anchovies—use sparingly because they’re salty.
Olives: Black or green olives add color and a briny counterpoint.
Cherry tomatoes: Their concentrated sweetness brightens the pie.
Red onion: Thin slices add crunch and a mild sharpness.
Sweet peppers: Sliced thin, they bring color and a gentle sweetness.
Oregano: Fresh or dried, it adds an earthy, peppery note.
Red chili flakes: Sprinkle lightly for heat just before serving.

This white anchovy pizza also pairs nicely with a crisp, chilled beverage; choose one that complements salty, savory flavors.

More recipes to try

Looking for more pizza and veggie ideas? Try these titles for inspiration:

Italian Pepperoni Veggie Pizza
Sweet Potato Buddha Bowl
Crustless Vegetable and Sausage Quiche
Easy Flatbread Pizza
Tri-Color Quinoa Bowl
Roasted Red Pepper Hummus

I hope you give this anchovy pizza a try. If you make it, share your version and tag your photos so others can enjoy your take on this savory, satisfying pie. Peace & love — Maureen.

📖 Recipe

ANCHOVY PIZZA RECIPE

This anchovy pizza is creamy, crisp on the edges, and full of savory umami. It’s simple to assemble and makes a memorable pizza night.

4.97 from 28 votes

Course: Brunch, Dinner, Lunch

Cuisine: American, Italian

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 12 ” pizza

Calories: 310 kcal

Author: Maureen Celestine

Equipment

Oven
Pizza stone or pizza pan
Stand mixer (optional)

Ingredients

FOR THE PIZZA DOUGH

1 1/4 cups warm water (about 100°F to 110°F)
1/2 teaspoon sugar
2 1/4 teaspoons active dry yeast (1 packet)
3 1/2 cups bread flour, plus more for the work surface
3/4 teaspoon salt
1 teaspoon garlic powder
1 teaspoon Italian seasoning
3 tablespoons extra-virgin olive oil, plus more for coating the bowl

Anchovy Pizza Topping

1 batch pizza dough or 1 store-bought pizza dough round
1 packed cup grated mozzarella (about 4 oz)
10–12 anchovy fillets
2–3 sweet peppers, seeded and thinly sliced
1/2 small red onion, thinly sliced
1/4 cup pitted Kalamata olives, halved lengthwise
8–10 fresh mozzarella balls, drained and halved
Pinch ground black pepper
Handful of arugula tossed in extra-virgin olive oil to garnish

Instructions

For the pizza dough:

Combine the warm water and sugar in a bowl, stir, then add the active dry yeast. Cover and let rest for about 5 minutes until foamy.
In a large mixing bowl, add the flour, garlic powder, Italian seasoning, and salt. Make a well in the center and pour in the olive oil and yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
If using a stand mixer, knead with a dough hook on medium-low for 6–7 minutes until the dough is stretchy but not sticky. If kneading by hand, continue until smooth and elastic, about 12–15 minutes.
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled—about 1½ to 2 hours. Punch down, turn onto a floured surface, and divide into portions.
Roll one dough ball into a 12″ round or to your preferred size. Sprinkle a little semolina on a pizza pan or cast-iron skillet to prevent sticking. Place the dough on the pan. If it retracts, oil your fingertips and gently stretch it. Lightly prick the dough with a fork and brush the edge with olive oil.
Preheat the oven to 450°F (230°C).

Assemble the pizza

Spread the grated mozzarella over the dough, leaving about an inch of exposed crust.
Arrange anchovy fillets, sweet peppers, red onion, and olives across the cheese. Add the halved fresh mozzarella (pat dry first to remove excess moisture). Finish with a pinch of ground black pepper.
Bake on the preheated stone or pan for 12–15 minutes, or until the crust is golden and crisp. Remove from the oven, top with lightly dressed arugula, and drizzle with a little extra-virgin olive oil. Slice and serve.

Notes

COOK’S TIPS

If using a pizza stone, preheat it for 15–20 minutes to ensure the crust cooks evenly and crisps.
Alternatively, use a cookie sheet turned upside down, dusted with a little cornmeal, as a makeshift pizza surface for easy transfer and release.

Nutrition

Tried this recipe?
Share your photos and notes — we’d love to see your anchovy pizza creations!