Pizza with Anchovies?

NO anchovies on a pizza. i like most every other topping... mushrooms, pepperoni, onions, black olives, etc.

if you were sharing a large pizza with 3 other friends, you could put 4 different toppings on each quarter and they pretty much stay where they belong, flavor-wise. BUT if one of those friends wants anchovies, you're getting some of that flaor (fishiness) whether you like it or not.

i did discover one way i enjoy anchovies. saw maryann esposito make muffaletta. when she got to the point where she said add (something like) 6-8 anchovies to food processor with the olive mixture... i BALKED. but she spoke directly to ME thru the TV and said they were essential. so i bought smallest tin i could find and sure enough... no yuckiness of fishiness!? i only used about half of that little tin so wrapped and stashed in freezer. well, next time i wanted to make that olive salad/spread for the muffaletta... there was that FISHINESS!! seems eaten out of the can as soon as possible... you beat the fishiness!
 
I like my pizza with plenty of mushrooms, green peppers and as much mozzarella cheese as the pizza will hold.
We have a white pizza that some places make in New Jersey. No sauce but a lot of cheese, broccoli, onions, mushrooms and peppers. It's really good but not a replacement for a traditional pizza.
 
Mine are Cheese, pizza sauce, with bacon, ham, ground pepperoni & sausage (not Italian.) Sometimes thin crust & other times hand-tossed.

That's it, Never anything else on mine.
 
Nathan said:
All the above, plus Anchovies...Bell pepper, or Jalapeno slices.
Olives too. More Onions.
Add slices of Mozzarella, and plenty of fresh Basil. Also minced fresh garlic plus some sliced Grape tomatos(Roma's will do )
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That is starting to look like a pretty complex pizza my friend. LOL, All those flavors together might clash with each other at some point. In my case, I would hope that clash would take place outside of my digestive system.
 
In the 80s pissaladiere was all the rage at the upscale happy hours around town.

A fancy name for anchovy, ripe olive, and caramelized onion pizza.

recipe-image-legacy-id-1944_11-59751d8.jpg


I like most of the traditional pizza toppings in small quantities but no loaded or garbage can pizzas for me and please no ham and pineapple.

Leftover pizza is one of my all-time favorite breakfast treats!
 
Aunt Bea said:
In the 80s pissaladiere was all the rage at the upscale happy hours around town.

A fancy name for anchovy, ripe olive, and caramelized onion pizza.

recipe-image-legacy-id-1944_11-59751d8.jpg


I like most of the traditional pizza toppings in small quantities but no loaded or garbage can pizzas for me and please no ham and pineapple.

Leftover pizza is one of my all-time favorite breakfast treats!
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I made this once...fabulous!

I agree about garbage can pizzas... less is truly more.
 
Best I ever had was a smashed avocado based pizza .. can't remember what was on it, but I'm guessing, chicken. That was at our favourite Jamaican restaurant - The Real Jerk (they have one in London, England too). Unfortunately, they never had the pizza on their regular menu.
 
Gary O' said:
I haven't tried kiviak on my pizza either, so, yeah, who knows

To make kiviak, a traditional Inuit food from Greenland, up to 500 small birds called auks are stitched up inside a sealskin and stored under a rock for three months. Once the birds are done fermenting, they are eaten for special occasions.

Bon Appétit
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Yuck!
 

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