When it comes to pizza toppings, anchovies have long been a divisive choice. Some pizza lovers can’t get enough of their salty, savory flavor, while others recoil at the mere thought of these tiny fish on their pie. However, for those who have embraced the anchovy, this topping offers a unique and delicious experience that has been a part of pizza history for centuries. In this article, we’ll explore the world of anchovy pizza, from its origins to its modern-day variations, and discover why Pequod’s Pizza in Chicago is the perfect place for you to indulge in this flavorful topping.
The History of Anchovy Pizza
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Anchovies are small, saltwater fish that have been a staple ingredient in traditional Italian cuisine for centuries. In regions like Naples, where pizza originated, locals used anchovies as a topping on bread due to their abundance in the Mediterranean Sea and their ability to add a rich, savory flavor to dishes.
As pizza spread throughout Italy and eventually to other parts of the world, anchovy pizza became a popular variation, particularly in coastal regions where fresh anchovies were readily available. In its simplest form, it’s a pizza marinara, with anchovies and tomatoes being the main ingredients. In the United States, anchovy pizza gained popularity in the mid-20th century, thanks in part to the influence of Italian immigrants who brought their culinary traditions with them. Despite its long history, anchovy pizza has remained a somewhat niche topping, with many pizza lovers either loving or hating its distinct flavor.
What Are Anchovies?
Anchovies belong to the Engraulidae family and are typically less than six inches long. They’re known for their rich, oily flesh and strong, savory flavor. These fish are commonly found in the Mediterranean Sea, as well as in other parts of the world, including the Atlantic, Indian, and Pacific Oceans.
Anchovies are typically cured in brine and then packed in oil or salt. This process helps to preserve the fish and intensify their flavor, giving them a distinctive taste that’s both salty and slightly fishy. In stores, you’ll commonly find tinned or jarred anchovy fillets in oil, but there are also salt-packed whole anchovies that you’ll need to rinse and debone before eating.
In addition to their unique flavor profile, anchovies are also a nutritious topping choice. Eating these small, nutrient-rich fish will contribute protein, omega-3 fatty acids, and a variety of vitamins and minerals to your diet. They’re a healthier alternative to some other pizza toppings, particularly meat-based ones.
The Flavor of Anchovy Pizza
If you’ve never tried anchovy pizza before, the flavor can be a bit of a surprise. Anchovies have a strong umami taste — a savory flavor profile that’s distinct from sweet, sour, bitter, or salty. When paired with the rich, slightly sweet flavor of pizza sauce and the creamy texture of melted cheese, you’ll find that anchovies create a complex and satisfying flavor profile that’s unlike any other pizza topping.
The flavor of anchovy pizza can vary depending on the type of anchovies used and their preparation. Some pizzerias use fresh anchovies marinated in olive oil and herbs, while others use canned anchovies cured in salt. The type of pizza crust and sauce can also impact the overall flavor of the pizza, with some variations offering a more subtle anchovy flavor and others giving you a bolder, more assertive taste.
Complementary Toppings and Flavor Combinations
While anchovies can certainly hold their own as a pizza topping, they also pair well with a variety of other ingredients. One classic combination is anchovy and olive, with the salty, briny flavor being balanced by the slight bitterness of the olives. Capers, another salty ingredient, are also a popular pairing for anchovy pizza.
If you prefer a more subtle anchovy flavor, pairing the fish with milder toppings, such as mushrooms, onions, or bell peppers, can help to balance out the saltiness. Mashing anchovy fillets instead of placing them whole on the pizza is also a good idea. Some pizzerias even offer anchovy and pineapple pizza, which may sound like an unusual combination but can actually create a delicious sweet and salty contrast.
When creating your own anchovy pizza combination, it’s important to keep balance in mind. Too many salty or strong-tasting toppings can overwhelm your palate, while too many mild toppings can obscure the anchovy flavor. Experimenting with different combinations and ratios can help you find the perfect balance of flavors for your taste buds.
Anchovy Pizza Around the World
While anchovy may be a niche pizza topping in the United States, it’s a beloved and common choice in many other parts of the world, particularly in coastal regions where fresh anchovies are plentiful. In Naples, anchovy pizza is a classic variation that’s often enjoyed as a simple, rustic meal. Neapolitan-style anchovy pizza typically features a thin, crispy crust topped with tomato sauce, anchovies, and a sprinkle of oregano, with no cheese or other toppings to mask the main ingredients.
In other parts of Italy, such as Liguria and Calabria, anchovy pizza is typically paired with other strong flavors, such as olives, capers, and spicy peppers. Anchovy pizza is also a popular choice in coastal areas of Spain and Greece, where fresh anchovies are a staple of the local cuisine.
Embrace the Anchovy: A Delicious Adventure Awaits
While the idea of having fish on pizza may seem strange at first, anchovies offer a rich, savory flavor that’s unlike any other topping. When paired with the right ingredients, they can create a truly delicious and satisfying pizza experience. If you’re in the Chicago area, be sure to stop by Pequod’s Pizza or order online so you can try our famous deep-dish anchovy pizza for yourself. With its caramelized cheese crust, tangy tomato sauce, and generous portion of high-quality anchovies, this pizza is sure to win over even the most staunch anchovy skeptic.