What Does Anchovies On Pizza Taste Like?
Anchovies on pizza impart a bold, salty, and savory flavor that can be intensely umami. Whether you enjoy it depends entirely on your palate and willingness to embrace its distinctive taste.
Anchovies: A Culinary Overview
Anchovies, small oily fish typically preserved by salting, have a long and storied history in cuisine. From ancient Roman garum (a fermented fish sauce) to modern-day Mediterranean dishes, they’ve added a potent depth of flavor to countless recipes. Their presence on pizza, however, is a more recent, and often debated, phenomenon. They’re not just a salty topping; they contribute a complex richness that can elevate or overwhelm a pizza depending on preparation and personal preference.
Why Anchovies? The Appeal and Controversy
The allure of anchovies on pizza stems from their unique flavor profile. They offer:
- Umami Boost: Anchovies are packed with glutamates, the amino acids responsible for the “umami” or savory taste.
- Intense Saltiness: The salting process intensifies their inherent saltiness, making them a powerful seasoning.
- Depth of Flavor: They add a complex, slightly fishy (but not overwhelmingly so) flavor that complements other ingredients.
However, they also face criticism:
- Overpowering Saltiness: If not used sparingly or properly prepared, they can make a pizza unpleasantly salty.
- “Fishy” Flavor: Some find the inherent fishiness off-putting, particularly if the anchovies are of poor quality.
- Texture: Depending on the type and preparation, the texture can range from melt-in-your-mouth to slightly chewy.
Preparing Anchovies for Pizza Perfection
The key to successful anchovy pizza lies in proper preparation.
- Type Matters: Choose high-quality anchovies in oil or in salt. Salt-packed anchovies require rinsing and filleting.
- Drain Thoroughly: Whether in oil or salt, draining the anchovies is crucial to prevent a greasy pizza.
- Pat Dry: Gently patting them dry with a paper towel helps to remove excess oil and further reduce saltiness.
- Strategic Placement: Distribute the anchovies evenly across the pizza to avoid overly concentrated areas of flavor. Consider adding them after baking to preserve their delicate texture and reduce their salt impact.
The Perfect Anchovy Pizza Pairing
Anchovies pair beautifully with other ingredients that complement their intense flavor. Here are some classic combinations:
- Olives: The briny, salty flavor of olives complements the anchovies perfectly. Black olives are a great choice.
- Capers: Their tangy, pickled flavor provides a welcome contrast to the richness of the anchovies.
- Garlic: The pungent flavor of garlic enhances the savory notes of the anchovies.
- Onions: Caramelized onions add sweetness and depth, balancing the saltiness.
- Red Pepper Flakes: A touch of heat cuts through the richness and adds another layer of complexity.
- Cheese: Mozzarella is a classic choice, but provolone or a blend of cheeses can also work well. Avoid strong, overpowering cheeses.
Common Mistakes to Avoid
Making anchovy pizza successfully requires avoiding several common pitfalls:
- Overusing Anchovies: Less is more. Too many anchovies will result in an overwhelmingly salty pizza.
- Using Low-Quality Anchovies: Cheap, poorly processed anchovies can taste overly fishy and unpleasant.
- Skipping the Draining Step: Excess oil leads to a greasy, soggy pizza.
- Uneven Distribution: This creates pockets of intense saltiness and uneven flavor.
- Ignoring Ingredient Balance: Failure to pair anchovies with complementary flavors results in a poorly balanced pizza.
Frequently Asked Questions (FAQs)
What is the “best” type of anchovy for pizza?
The best anchovies for pizza are generally considered to be those preserved in olive oil. They tend to be milder and less intensely salty than those packed in salt. Look for high-quality brands that offer firm, meaty fillets.
Are anchovies on pizza really that salty?
Yes, anchovies are inherently salty. However, the saltiness can be mitigated through proper preparation (rinsing salt-packed anchovies, draining and patting dry) and strategic pairing with other ingredients.
Can I substitute something else for anchovies on pizza?
While nothing perfectly replicates the unique flavor of anchovies, some alternatives include capers, black olives, or even a small amount of fish sauce. However, be mindful of the salt content of these substitutes.
How many anchovies should I put on a pizza?
A good starting point is 3-4 anchovy fillets per slice. This allows for a noticeable flavor without being overwhelmingly salty. Adjust the amount to your personal preference.
Do anchovies melt when cooked on pizza?
Anchovies will not melt entirely, but they will soften and become more tender when cooked on pizza. Their flavor will also meld with the other ingredients.
What cheese goes best with anchovies on pizza?
Mild cheeses like mozzarella, provolone, or a low-moisture mozzarella blend work best with anchovies. Avoid strong cheeses like blue cheese or gorgonzola, as they will compete with the anchovies’ flavor.
Are anchovies healthy?
Anchovies are a good source of omega-3 fatty acids, protein, and calcium. However, their high sodium content should be considered, especially for individuals with sodium sensitivities.
Why do some people hate anchovies on pizza?
The intense, salty, and slightly fishy flavor of anchovies can be polarizing. Some people find it overpowering or unpleasant, while others appreciate its complexity and umami boost.
Can I add anchovies after the pizza is cooked?
Yes, adding anchovies after baking is a viable option. This preserves their texture and reduces their salt impact. It also allows for a brighter, more distinct anchovy flavor.
How should I store leftover anchovies?
Leftover anchovies should be stored in their original oil in an airtight container in the refrigerator. They will keep for several weeks.
What other dishes besides pizza use anchovies?
Anchovies are used in a wide variety of dishes, including Caesar salad dressing, pasta sauces (like puttanesca), tapenades, and various Mediterranean appetizers.
How can I make my own anchovy paste?
You can make your own anchovy paste by pounding anchovy fillets with olive oil, garlic, and other seasonings (like capers or herbs) in a mortar and pestle or food processor until a smooth paste forms. This homemade paste can be used in sauces and dips.