When it comes to pizza, the possibilities are endless. From classic Margheritas to exotic combinations, there’s a slice for everyone. In this blog post, we’re diving into a bold and unique flavor profile – pizza with anchovies and slow roasted tomatoes! While anchovies might raise an eyebrow or two, their distinctive umami-packed salty punch elevates this pizza to a whole new level. This pizza/flatbread combines the richness of slow-roasted tomatoes, the creaminess of mozzarella, and the vibrant freshness of basil as a topping, all perfectly balanced atop a well-crafted pizza. Let’s dive into making this pizza with anchovies!
While anchovies might be an acquired taste for some, their unique umami essence enhances the overall taste profile of the pizza. These little fish pack a big punch, infusing each bite with a delightful saltiness that complements the sweetness of the slow-roasted tomatoes (recipe for slow roasted tomatoes). The roasting process concentrates the tomatoes’ natural sugars, resulting in bursts of intense flavor that harmonize beautifully with the mozzarella cheese. As you savor each bite, you’ll find that the anchovies seamlessly integrate into the medley, contributing to a well-rounded and complex taste.
If you don’t have time to slow roast the tomatoes, I’d recommend buying sun dried tomatoes in oil instead, they work great!
When my husband suggested anchovies I was a little skeptical, I thought they’d overpower the other toppings. But once trying the baked flatbread with anchovies and slow roasted tomatoes topped with fresh basil, it’s like they were always meant to be on this pizza/flatbread. For the crust you can use a store-bought crust or flatbread or naan, or you can make your own – like this sourdough pizza crust or this foolproof whole wheat pizza dough.
Whether you’re a seasoned anchovy enthusiast or you’re a first time tryer, this pizza with anchovies and slow roasted tomatoes is delicious bite after bite. So, the next time you’re craving pizza, consider this amazing flatbread/pizza.
Other posts you might enjoy:
- Oven roasted tomatoes (used in this pizza recipe)
- What to make with anchovies
- Prosciutto fig and arugula flatbread
Pizza with anchovies and slow roasted tomatoes
- 1 pizza crust or flatbread crust big enough for a 12in pizza
- red sauce about 1/4 cup
- mozzarella cheese, shredded about 2 cups
- slow roasted tomatoes about 1/2-3/4 cup or use sun dried tomatoes
- 2 oz anchovies in olive oil about 1 small tin, excess oil tapped off
- Preheat oven to 425 degrees.
- Lay the flatbread or pizza dough on a baking sheet. If your dough isn't already baked, bake it before adding toppings.
- Spread flatbread/pizza crust with pizza sauce
- Sprinkle mozzarella over the sauce, over the whole flatbread/pizza crust
- Nestle the slow roasted tomatoes or sun dried tomatoes around the flatbread/pizza, then do the same with the anchovies
- Bake for 12 minutes or until cheese is melted
- Remove from oven and sprinkle with fresh basil, slice and enjoy.