Anchovy pizza is rich, savory, and full of umami flavor! Make this classic Italian recipe with perfectly balanced anchovies and simple toppings.
There’s a reason that classic Italian pizza has anchovies as a topping: these little fish are chock full of savory, salty, umami flavor! They’re actually some of the most nutritious and sustainable fish, full of Omega 3’s and protein. So why not add a few to your pizza?
As a homemade pizza expert, I’ll admit I didn’t embrace anchovy pizza until I had one in Naples, Italy. I realized it didn’t taste fishy: it was savory with a saltiness that made every other ingredient on the pizza pop. This anchovy pizza recipe is my at-home version of that Naples moment!
What Is Anchovy Pizza?
Anchovy pizza is a classic Italian pizza originating in Naples. It traditionally features a thin tomato sauce base, mozzarella cheese, anchovy fillets, black olives or Kalamata olives, and sometimes capers.
These little fish are slightly more sustainable than bigger fish: they’re lower on the food chain and require less energy for growth. Also, fisheries for anchovies have the lowest greenhouse gas emissions worldwide. They’re also a great source of omega 3-fatty acids and micronutrients like iron, magnesium and zinc.
So is anchovy pizza good? Here’s my opinion: it’s seriously, good. Here I’ve accessorized the anchovies with tangy Kalamata olives and the fresh bite of red onion. It’s elegant and sophisticated: serve it with a side salad and a glass of Italian wine and you’ve got one fantastic meal.
Ingredients You’ll Need
Here’s what goes into this anchovy pizza recipe (full amounts in the recipe card below):
Pizza sauce: My simple homemade pizza sauce recipe takes just 5 minutes and has incredible flavor.
Fresh mozzarella cheese: I like prefer fresh mozzarella because it melts nicely: just break it into small pieces and blot with a paper towel before topping.
Anchovy fillets: Oil-packed anchovy fillets from a jar or can are the most convenient.
Kalamata olives: The tangy, briny flavor is a natural pair for anchovies; you can also use black olives for a milder flavor.
Red onion: It adds a savory flavor and nice visual element.
Parmesan or Pecorino cheese: A light grating over the top adds even more flavor.
How to Make Anchovy Pizza
Making a great anchovy pizza at home comes down to a few key decisions: how many anchovies, where they go, and how to keep everything in balance.
Step 1: Make the dough. Make my pizza dough recipe and let it rest for 45 minutes. (This step can be up to 3 days in advance.)
Step 2: Preheat your oven and pizza stone. Place a pizza stone in the oven and preheat to 500°F.
Step 3: Stretch the dough. Dust a pizza peel (or rimless baking sheet) generously with cornmeal. Stretch it into a round: see how to stretch pizza dough.
Step 4: Assemble quickly. Spread a layer of tomato sauce. Then top with only 6 anchovy fillets (see the photos for placement): these keeps the flavor balanced. Add red onion and olives, then Parmesan cheese.
Step 5: Bake. Use the pizza peel to slide the pizza onto the preheated stone. Bake for 5 to 7 minutes, until the cheese is melted and the crust is golden brown. (In a pizza oven, this takes 1 minute.)
Tips for Perfect Pizza Dough
To make the best anchovy pizza, you’ve got to start with a good Italian pizza dough. Here are out top tips:
Use great flour. The flour we use is called Tipo 00 flour; it’s what Neapolitan pizza restaurants use. It makes for a beautiful, supple and fluffy dough.
Use a great pizza dough recipe. Our best homemade pizza dough recipe is our preferred method; we make it in our stand mixer but you can also knead it by hand. Our thin crust pizza dough is similar, but makes a thinner dough that you roll out. Or for even easier methods, you can try sheet pan pizza or cast iron pizza.
Watch How to Make Pizza Dough
Serving Suggestions
Anchovy pizza is elegant enough to serve as a standalone dinner, but it pairs especially well with:
A simple green salad: I love this arugula salad or chopped salad; the freshness balances the richness of the pizza
Italian-style antipasti: Make an antipasti platter with olives, marinated vegetables, and cheese
Pesto pizza on the side: if you’re feeding a crowd with mixed preferences, a margherita pizza or pesto pizza makes a perfect counterpart
Storing Leftovers
Leftover pizza stores in airtight in the refrigerator for up to 3 days.
To reheat, place slices in a covered dry skillet over medium heat for 2–3 minutes until the bottom is crispy again. You can also place on a baking sheet in a 375°F oven. The best way to reheat pizza is an air fryer for a few minutes!
Prepare the toppings: If using fresh mozzarella cheese, slice it into ¼ inch thick pieces (see the photo). If it’s incredibly watery fresh mozzarella (all brands vary), you may want to let it sit on a paper towel to remove moisture for about 15 minutes then dab the mozzarella with the paper towel to remove any additional moisture.
Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
Spread the pizza sauce over the dough using the back of a spoon to create a thin layer. Add the mozzarella cheese, anchovy fillets, Kalamata olives and red onion. Top with a thin layer of grated Parmesan or Pecorino cheese.
Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Slice into pieces and serve immediately.
This easy pesto pizza recipe comes together fast with a crisp crust, melty cheese, and bold, fresh flavor. It’s perfect for pesto lovers and pizza night at home.
As a homemade pizza expert, there’s something I’ve realized: the simplest pizza toppings are the best. You can go super fancy, but it’s never better than something simple like a great Margherita pizza.
The same goes for pesto! A really great homemade basil pesto, a handful of mozzarella cheese, a few slices of tomato, and a shower of Parmesan: that’s it! Throw it in a hot oven on a good homemade pizza dough, and it’s absolutely sublime. It’s even more of a breeze to make if you already have pizza dough in the freezer
Watch the Video!
This video walks you through the full process: from stretching the pizza dough to pulling a steaming pesto pizza out of the oven.
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“Had an abundance of basil and found this recipe: we invited our neighbors on this maiden voyage and all of us loved the result. I use Campari tomatoes and it was a perfect match.” -Ira
Ingredients You’ll Need
Here’s what goes into this pesto pizza:
Pizza dough: I use my classic pizza dough recipe, which takes about 15 minutes to mix and 45 minutes to rest. My thin crust pizza dough is another great option, or you can use store-bought pizza dough in a pinch. This sheet pan pizza is even easier and makes a big pan of 3 pizzas.
Basil pesto: Homemade pesto is the absolute best. Make a batch of fresh basil pesto if you can. You can also try cashew pesto, walnut pesto, or vegan pesto as a dairy-free option. If you can’t find it, try refrigerated tubes of pesto in the produce section.
Mozzarella cheese: Shredded mozzarella or a pizza blend melts evenly; fresh mozzarella also works. I like to tear it into small pieces and then blot it with paper towel first so the pizza doesn’t get soggy.
Roma tomatoes: Romas are less watery than other large tomatoes. Cherry tomatoes (halved) are another great swap.
Parmesan cheese: This is optional, but it adds a nice salty finishing flavor.
My Purchased Pesto Tip
I don’t always have lots of basil, but I’ve found that pesto in jars can often have a strong flavor and a bitter aftertaste.
I’ve found that refrigerated fresh pesto, which can be found in the produce section and is often sold in tubes, usually tastes better. I try to find this when I can!
Feel free to weigh in in the comments below if you have a great pesto brand you love.
How to Make Pesto Pizza
Step 1: Make the dough. Prepare your pizza dough recipe and let it rest for 45 minutes. (This step can be 3 days in advance and refrigerated: or use dough from the freezer, thawed overnight in the fridge.)
Step 2: Preheat your oven and pizza stone. Place a pizza stone in the oven and preheat to 500°F. This high heat is key for a crispy on the outside, chewy on the inside crust.
Step 3: Stretch the dough. Dust a pizza peel (or rimless baking sheet) generously with cornmeal. Stretch it into a round: see my guide of how to stretch pizza dough.
Step 4: Assemble quickly. Spread the basil pesto in a thin, even layer, then add cheese, tomato slices, Parmesan cheese, and a pinch of salt.
Step 5: Bake. Use the pizza peel to slide the pesto pizza onto the preheated stone. Bake for 5 to 7 minutes, until the cheese is melted and the crust is golden brown. (In a pizza oven, this takes about 1 minute.)
Easy Variations & Topping Ideas
Of course, you can vary the cheeses and veggie toppings a bit. This is my classic pesto pizza but here are some other fun options:
Cheese swaps: Feta cheese is especially tasty: you can even add kalamata olives for a Mediterranean pizza vibe. Ricotta dolloped over the pesto base is another fun idea.
Cheater variation: Try my Pita Pizza or Naan Pizza with these toppings: it’s a much quicker way to pizza!
Storage Tips
Pesto pizza is best eaten right out of the oven, but leftover slices will last 2 to 3 days refrigerated.
Reheat slices in a dry skillet over medium heat, covered, for 2 to 3 minutes. The bottom crisps back up and the cheese re-melts nicely. A 375°F oven also works: place slices directly on the rack to crisp them up.
This easy pesto pizza recipe comes together fast with a crisp crust, melty cheese, and bold, fresh flavor. It’s perfect for pesto lovers and pizza night at home.
When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
Quickly assemble the pizza. Spread the pesto over the dough, sprinkle on as much cheese as you like, add the tomato slices, and top with some fresh grated Parmesan and a pinch of salt.
Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone.
Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Try to let the pizza cool before you eat it, so you don’t burn off all your taste buds – this is always the hardest part!
This Mediterranean quinoa salad is loaded with crisp vegetables, salty feta, and a bright lemon-Dijon dressing! It tastes better the longer it sits: perfect as a meal prep lunch or easy side dish.
Here’s a delicious meal-prep friendly salad that you need in your life: my Mediterranean quinoa salad! Readers loved this Mediterranean chickpea salad so much that I had to do a spin on it with one of my favorite whole grains.
This recipe takes inspiration from the flavors of the region: crunchy veggies, green olives, lemon zest, and crumbled that work together to make a true personality. Plus, it holds up over time so it tastes great for 5 days of the week. I love it as a lunch salad or with air fryer chicken or air fryer salmon bites as a simple dinner!
Why You’ll Love This Recipe
Packed with plant protein from chickpeas and quinoa
Bright, bold flavor from lemon zest, fresh parsley, and briny olives
Full of healthy ingredients: it’s gluten-free, vegetarian, and Mediterranean diet friendly
Make-ahead friendly: it keeps up to 5 days and improves with marinating time
Versatile: works as a side dish, lunch, or potluck dish
Ingredient Notes
Here’s a quick look at the key ingredients in this salad:
Quinoa: Rinse it well before cooking to remove the natural coating (called saponin) that can make it taste bitter. My water ratio makes for perfectly fluffy grains every time.
Cherry tomatoes & English cucumber: Both bring crunch and freshness. English cucumbers are ideal here because they have thinner skin, fewer seeds, and a sweeter flavor.
Yellow bell pepper: Adds color and nutrition; you can use any color you like.
Chickpeas: Helps to make this salad even more filling.
Olives: I like Castelvetrano olives, which are a green olive that is mild and buttery. Kalamata works too, but it can overpower the flavors more than a mild green olive.
Feta crumbles: Essential to the flavor. If you want to go vegan, you can omit: just add a bit more salt to taste.
Dressing: Lemon juice and zest, Dijon mustard, and just a touch of honey (or maple syrup) make a flavorful dressing here.
Fresh herbs: Parsley is the easiest and most inexpensive; if you want to customize fresh dill or mint are also delicious. Cilantro also works. Basil is delicious but does turn dark when stored in the fridge over time.
Tips for the Best Mediterranean Quinoa Salad
Cool the quinoa before mixing. Warm quinoa clumps together and has extra moisture, making the salad soggy. My quick tip is to spread the cooked quinoa onto a baking sheet and stick it in the freezer for 2 to 3 minutes so it cools down fast.
Chop everything small and uniform. Finely dice the veggies so you get balanced flavor in every bite.
Let it marinate. You can eat it right away, but it actually tastes even better after about 30 minutes of resting.
If you’re eating Mediterranean diet-style like me, this is a natural fit: see my Mediterranean diet lunch ideas for more.
Storage
This salad stores well in an airtight container in the refrigerator for up to 5 days. Before serving leftovers, taste and add a pinch of salt or squeeze of lemon if needed. I don’t recommend freezing this salad, since the veggies would become mushy.
Dietary Notes
This Mediterranean quinoa salad is vegetarian and gluten-free. To make it vegan, use maple syrup instead of honey and omit the feta cheese, adding an extra bit of salt as needed.
This Mediterranean quinoa salad is loaded with crisp vegetables, salty feta, and a bright lemon-Dijon dressing! It tastes better the longer it sits: perfect as a meal prep lunch or easy side dish.
½ cup sliced olives (I like mild green olives like Castelvetrano)
1 teaspoon dried oregano
2 tablespoons lemon juice, plus zest of 1 lemon
2 tablespoons Dijon mustard
1 tsp honey or maple syrup
¼ cup olive oil
Freshly ground black pepper (optional)
Instructions
Rinse the quinoa using a fine mesh strainer, then drain it completely. Place it in a saucepan with 1 ¾ cups water and ¼ teaspoon kosher salt. Bring to a boil, then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 15 to 18 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. (This step can be completed the day before; refrigerate the quinoa until ready to make the salad.)
If making the salad immediately after cooking the quinoa, here’s a trick: dump the quinoa onto a baking sheet and spread it in an even layer. Pop it in the freezer for 2 to 3 minutes until cooled to room temperature.
Meanwhile, prepare the vegetables noted in the ingredient list above. Mix them in a large bowl with the feta cheese, ¾ teaspoon kosher salt, and the dried oregano.
In a medium bowl, whisk together lemon juice and zest, Dijon mustard, and honey or maple syrup. Then whisk in the olive oil 1 tablespoon at a time until fully combined and an emulsion forms.
To the bowl with the seasoned vegetables and feta, add the quinoa and dressing. Season with black pepper if desired. Eat immediately, or marinate 30 minutes to 24 hours before serving (then taste and add additional salt if needed). Stores 3 to 5 days refrigerated.
Notes
Vegan option: Use maple syrup instead of honey and omit the feta cheese. Add a few more pinches of salt.
Herb variations: Swap parsley for cilantro, fresh mint, or a mix of fresh herbs like dill, oregano, and parsley.
Storage: Keeps up 5 days in an airtight container in the refrigerator. The flavor keeps getting better over time!
These lemon ricotta pancakes are fluffy, citrus-scented, and packed with 10 grams of protein per pancake! They’re ready in just 20 minutes and fun breakfast that’s secretly simple to make.
OK, here’s one of my favorite breakfast recipes that sounds fancy but is secretly packed with protein: lemon ricotta pancakes! Like my popular cottage cheese pancakes, they’re impossibly fluffy and light: but these have a pop citrus flavor on the finish.
They’re also approximately 10 grams protein per serving and made with half the flour of a normal pancake! (How?) They sound fancy, but they’re so easy to whip up and perfect for impressing friends and family at a lazy breakfast or brunch. (My kids adore them!)
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“Love your inspirational spring lemon recipes! Tried a few-fabulous! This is extra delicious if you have available meyers lemons!” -Cindy
Ingredients in Lemon Ricotta Pancakes
This lemon ricotta pancakes recipe follows a formula that’s similar to my Cottage Cheese Pancakes. The base is mainly this high-protein cheese and eggs, and you need only half the all-purpose flour that’s called for in a standard pancake. This not only loads the pancake with protein, but it makes it impossibly fluffy. You’ve got to try this trick! Here’s what you’ll need:
Eggs: This is part of why the protein count is so high. They bind together the batter (no substitutions please!).
Ricotta cheese: Use whole-milk ricotta for the creamiest, fluffiest result. Part skim works too.
Maple syrup: I always use syrup marked “Grade A: Dark Color and Robust Flavor”
Vanilla extract: Rounds out the flavor.
All-purpose flour: All you need is ¾ cup! That’s roughly half what a standard pancake recipe calls for.
Baking powder and salt: Gives them a little lift.
Lemon juice and lemon zest: This is obviously the star ingredient! A little lemon zest and fresh juice make that bright, beautiful flavor. I always use a microplane to zest.
A Note On Protein
These lemon ricotta pancakes are irresistibly tasty and protein-packed, which makes them a win-win-win in my book. The protein helps turn them into a filling breakfast where you’re not hungry an hour later (which happens to me with classic flour pancakes). Here’s the breakdown for this ricotta pancake:
Lemon Ricotta Pancake has 9.6 grams protein! That’s 20% of your daily protein: in one pancake.
1 Standard Pancake has approximately 4 grams protein. So the ricotta pancake is almost double the protein!
Pro Tips for Perfect Lemon Ricotta Pancakes
Don’t rush the heat. Medium heat is the goal: you want it low enough that the center cooks through before the outside gets too dark. If you see the edges browning fast, dial it down.
The texture is a bit different from classic pancakes. Keep in mind, when you flip the pancakes some of the batter may ooze out the sides: this is ok! Keep cooking until it’s fully set.
Whole-milk ricotta is worth it. The fat content is what makes these so tender.
Leftovers work great as snacks. My kids (and me) are constantly grabbing pancakes for snacks: topped with a little nut butter, it’s an excellent filling snack.
Topping Ideas
Lemon ricotta pancakes are great with any toppings, but there’s a natural choice that fits more than any other: blueberries! Use either fresh blueberries or make a quick sauce. Here are some of my other favorite toppings:
Pure maple syrup and powdered sugar: These taste incredible dressed simply.
Lemon ricotta pancakes reheat well, which makes them a great make-ahead option. Store airtight in the refrigerator for up to 3 days. Reheat in a toaster oven or skillet for the best texture, but the microwave actually works too!
I haven’t tried freezing these pancakes, but you could give it a go if you like! However, they might become soggy after thawing.
Dietary Notes
This lemon ricotta pancakes recipe is vegetarian.
Frequently Asked Questions
Can I substitute cottage cheese for ricotta?
Yes! Cottage cheese works well as a swap. The pancakes will still be fluffy and protein-packed. For best results, use full-fat small-curd cottage cheese. See my Cottage Cheese Pancakes recipe.
Can I make the batter ahead of time?
I’d recommend making these fresh: the baking powder begins to react as soon as it contacts the liquid ingredients. For advanced prep, you can measure out your dry and wet ingredients separately the night before and combine them in the morning.
What kind of pan works best?
A non-stick skillet or griddle is ideal. Cast iron also works well, but requires a little more attention to temperature regulation.
How do I know when to flip?
Look for bubbles forming and the edges starting to look set (not shiny). Ricotta pancakes take a bit longer to cook than standard pancakes, so don’t rush it.
These lemon ricotta pancakes are fluffy, citrus-scented, and packed with 10 grams of protein per pancake! They’re ready in just 20 minutes and fun breakfast that’s secretly simple to make.
In a medium bowl, whisk the eggs, ricotta, maple syrup and vanilla.
In another bowl, whisk the flour, baking powder and salt. Add it to the bowl with the wet ingredients, then add the lemon juice and lemon zest and mix until a smooth batter forms.
Heat a non-stick skillet or griddle over medium heat, then add a bit of butter to coat. Scoop out ¼ cup portions of batter and cook the pancakes until golden brown on one side, adjusting the heat so it doesn’t brown too fast. Flip and cook until cooked through and no longer gooey at the edges (the batter will ooze out a bit at the sides; just keep cooking until it is fully cooked, adjusting the heat as necessary so it doesn’t brown too fast). Place the pancakes in a stack under an overturned bowl, and cook the second batch of pancakes.
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