The look on my friend’s face when I suggested we add anchovies to our pizza was outrageous. It was a mixture of pure horror and betrayal, as if I had just proposed putting socks in the dessert. That reaction is so common, is it not? This deep dive into the anchovy pizza debate explores why this polarizing topping is so misunderstood and how it can actually elevate your pie. I get it, I really do. But after digging into the history and even forcing myself to try them the right way, I have to say we have all been getting it wrong. The humble anchovy deserves a major comeback, and I am here to tell you why. Let us rewind our way back. Long before pizza became a Friday night staple, the ancient Romans were obsessed with a fermented fish sauce called garum. They put that stuff on everything. This was not some weird ancient trend; it was pure culinary genius. They had stumbled upon umami, that savory fifth taste, centuries before scientists even had a name for it. The poor Neapolitans who created what we know as pizza did the same thing. They could not afford fancy meats, so they reached for what was cheap, abundant, and packed with flavor: anchovies. That salty, funky punch was not just a topping; it was the very soul of an authentic, budget-friendly meal. This is not some modern foodie invention. This is the real, historical foundation of Italian cuisine.

If they are so historically important, why does the mere mention of them make most Americans shudder? I think it all comes down to a serious case of mistaken identity. Our taste buds are wired to recognize umami, but we are just not used to it in such a concentrated, fishy form. For many people, that intense hit is just too unfamiliar and overwhelming. And let us be honest, most of our first encounters with anchovies were probably at a cheap pizza chain where they plopped a sad, oily, overly salty tin of fish right on top. That is enough to turn anyone off for life. But that experience is like judging all coffee based on a bitter, burnt cup of gas station brew. It is not the ingredient’s fault; it is how it is used. When you get your hands on high-quality, salt-packed Italian anchovies, it is a completely different universe of flavor. I also think there is a bit of a bandwagon effect at play. Anchovies have become the go-to punchline for disgusting pizza topping, a cultural meme that is easy to latch onto without ever taking a real bite. It is becoming less about the actual taste and more about the idea of the taste, which is a real shame because it means a lot of people are missing out. We have collectively decided they are gross without giving them a fair shot, which feels deeply unfair to such a storied ingredient.

Here is the fascinating paradox. A recent survey found that a whopping 61% of Americans name anchovies as their least favorite pizza topping. Yet, walk into almost any pizzeria in the country, and you will find it on the menu. Why does a topping so many people claim to hate get a permanent spot? I think it is a quiet nod to authenticity. It is a signal from the pizzeria that they respect the roots of the craft, even if only a small handful of customers ever order it. It is also a stark reminder of how American pizza has diverged from its Italian origins. We fell in love with pepperoni and extra cheese, toppings you would be hard-pressed to find on a traditional pie in Naples, while turning our backs on one of the most authentic toppings of all. Beyond tradition, there is a practical business reason too. The people who do love anchovies are often fiercely loyal to the spots that carry them. For a pizzeria, keeping a jar on hand is a low-cost way to cater to that dedicated niche. It is a small gesture that builds immense goodwill with a specific crowd, the kind of customers who appreciate the option and will keep coming back for it. So while they might not be a top seller, their presence on the menu serves a much bigger purpose. I am not suggesting you go from zero to a hundred and order a double anchovy pizza tonight. That is a recipe for disaster. Instead, I learned a few chef tricks that completely changed the game for me. The biggest one? Anchovy paste. I know, it sounds weird, but trust me on this. A tiny squeeze of that umami magic mixed right into your tomato sauce base creates an incredible depth of flavor that you cannot quite place. You get all that savory goodness without any of the fishy texture or appearance that might freak you out. Another great trick is to take one or two fillets, chop them super finely, and scatter them across the pizza like a secret ingredient. It distributes that salty, umami kick evenly in every single bite. It is all about using them as a seasoning, not just a slab of topping. I have come to see anchovy pizza not as a divisive food fight, but as a delicious opportunity. It is a chance to connect with a centuries-old tradition and expand our own palates. Maybe you will never be a full-on anchovy evangelist like me, but maybe, just maybe, you will be willing to give that tube of paste a chance. Your homemade pizza sauce will thank you for it.

References

Matador Network. “The Most Hated Pizza Topping in the US Actually Has a Long Italian History.” February 2, 2022. https://matadornetwork.com/read/anchovy-pizza/

Pizzapedia. “Pizza Wars: Why Anchovies Divide Pizza Lovers Everywhere.” April 10, 2025. https://pizzapedia.org/pizza-wars-why-anchovies-divide-pizza-lovers-everywhere/

PMQ Pizza. “Anchovies: The Pizza Topping People Love to Hate Is an Underrated Umami Powerhouse.” March 18, 2025. https://www.pmq.com/anchovies-the-pizza-topping-people-love-to-hate-is-an-underrated-umami-powerhouse/

Paesana. “Something’s Fishy: Guide To Italian Anchovies.” July 8, 2020. https://www.paesana.com/blog/somethings-fishy-guide-to-italian-anchovies

 YouGov. “These are the most liked – and disliked – pizza toppings in America.” February 8, 2021. https://today.yougov.com/consumer/articles/34075-most-liked-disliked-pizza-toppings-poll-data