Anchovy Pizza

Anchovy pizza is a favorite food choice for a lot of people. It consists of regular pizza crust topped with small fish, the anchovy, and other toppings. The anchovy is about two centimeters in length, and it usually has a rather strong flavor and smell.

Anchovy Pizza

Anchovy Pizza

Being considered a delicacy, there are many ways to eat the anchovy; the two most popular dishes are anchovy pizzas or being dipped in a sauce such as Worcestershire sauce and eaten raw. There are numerous anchovy recipes are available. There are many health benefits for eating an anchovy pizza, including that the anchovy is high in polyunsaturated fatty acids. These acids are great for the heart and lower cholesterol.

Anchovies also have a high amount of both Vitamin D and Vitamin E. Being rich in protein, anchovy pizza is a tasty treat for both the young and old. At times the anchovy can be confused with the sardine. While they are both small fish, the anchovy and sardine are actually quite different. The sardine is a silver fish, while the anchovy is a green and blue fish. The anchovy also has many unique ways to be eaten, including but not limited to the anchovy pizza. This puts the anchovy vs. sardine debate to rest.

French anchovy pizza is quite easy to make. Add 1/4 cup olive oil, 6 sliced onions, 2 bay leaves, and 1/2 tablespoon dried thyme leaves to a skillet and cook over low heat until the onions turn a golden color. Once it has turned the appropriate color, remove the skillet from the heat and the bay leaves from the mixture. Start by placing the onion mix onto the dough all the way to the edges.

Next crisscross 4 ounces of canned anchovy over the onion. Place approximately 40 black olives in between the crisscrossed anchovies and garnish with another 1/2 tablespoon dried thyme leaves. Bake the anchovy pizza at 425 degrees for 10-12 minutes or until the pizza is a golden brown. This anchovy pizza would make either a great appetizer or wonderful entree. This pizza is often times found at bakeries in France.

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