Choose the intended product
This advice concerns ready-to-eat, salt-cured anchovy fillets packed in oil. They have already been prepared and taste much more concentrated than fresh fish. Whole salt-packed anchovies need suitable cleaning and filleting first. Check the product description before using the tin or jar.
Pale fillets marinated in vinegar and sardines are different ingredients as well. Similar packaging does not make them identical substitutes. Fresh raw fish needs a recipe with appropriate preparation and complete cooking instructions; adding fish after baking here refers to ready-to-eat fillets.
Drain and divide into small pieces
Lift out the required fillets with a clean utensil and allow excess oil to drain. Cut long fillets into smaller pieces or halve them lengthways. This distributes their flavour across several pizza slices rather than concentrating a whole strongly seasoned fillet in one mouthful.
For a pizza around 30 cm across, start with three or four small fillets. Size and saltiness vary, so this is a cautious guide. Use fewer if the fillets are particularly large. The entire quantity of packing oil does not need to be poured over the pizza either.
Choose timing to match the recipe
Anchovies can be baked with the pizza when the complete method is designed for them. Place small pieces among the sauce and other toppings, bearing in mind that exposed thin fillets can dry out quickly in strong heat. A thicker layer of fish does not improve the distribution.
For softer, clearly recognisable pieces, add ready-to-eat anchovies after baking. Both approaches appear in pizza recipes. Choose according to whether you want the flavour more closely integrated into the topping or prefer individual fillets to remain apparent when eating.
Account for salt and storage
Tomato, a little garlic and a few capers or olives are possible accompaniments. Keep other salty ingredients modest and season the sauce cautiously beforehand. Anchovies remain fish even when finely broken into a sauce and barely visible; leave them out for a vegetarian pizza.
Check the storage temperature on the packaging before opening: not every anchovy product is a fully sterilised preserve suitable for room temperature. Refrigerate opened products covered as directed by the manufacturer and use within the stated period. Remove only the quantity needed for the meal and return the remainder to the refrigerator.