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Fish, Italy

Neapolitan pizza with anchovies and capers

Neapolitan pizza with anchovies and capers is a tomato and mozzarella pizza for 4 people, ready in 40 minutes, rated easy, for about €2.60 per person. The trick is baking at a very high oven temperature and adding the anchovies only after baking, so they keep their sharp flavor instead of drying out.

Tonight we're doing it like in Naples, a pizza with tomato, mozzarella, anchovies, capers and oregano, simple and salty.

Neapolitan pizza with anchovies and capers
Total time
40 min
Difficulty
Easy
Cost per person
€2.60
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

This pizza plays on a simple contrast, the sweetness of tomato and mozzarella against the briny punch of anchovies and capers. Oregano adds a dry, fragrant note that recalls classic Neapolitan pizzerias, without extra toppings or fuss. The result stays clean on the palate, a pizza you can eat without feeling weighed down.

It's a weeknight pizza that breaks from the usual routine, best saved for adults and older kids who already like the bold taste of anchovies. Mon Chou suggests it for meals when you want something sharp and salty, served with a green salad on the side to balance things out.

The ingredients

4 people

Dairy

  • Pizza dough 2
  • Mozzarella 250 g

Pantry

  • Tomato passataoften in the pantry 250 g
  • Anchovy filletsoften in the pantry 10
  • Capersoften in the pantry 2 tbsp
  • Oreganooften in the pantry 1 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Green salad 1

Allergens Gluten, Lactose, Fish

The step by step recipe

  1. Preheat the oven to 240 °C with a baking sheet inside.

    Let the sheet heat up for 15 minutes, a very hot base gives a crisp bottom.

  2. Spread the tomato sauce seasoned with oregano over the dough.

    Spread the sauce in a thin layer, too much tomato makes the dough soggy.

  3. Scatter the mozzarella and capers over the top.

    Rinse the capers to keep the pizza from becoming too salty.

  4. Bake the pizzas. 14 min

    Watch the edges, they brown before the center does.

  5. Add the anchovies, a drizzle of olive oil, and serve with the salad.

    Don't salt the salad, the anchovies already bring enough salt to the meal.

Our tips to get it right

  • Pat the anchovy fillets dry with a paper towel before placing them, too much oil will make the topping slide.
  • If your dough comes straight from the fridge, let it sit 10 minutes at room temperature before stretching it, it handles better and tears less.
  • Use a perforated pan or a pizza stone if you have one, heat circulates better under the dough and the base cooks more evenly.

The variations

  • Swap the anchovies for pitted black olives for a vegetarian version that's just as salty.
  • Add a few slices of fresh chili or a pinch of dried chili flakes for a spicier version.
  • For an easier version with kids, split the portions and leave half the pizza without anchovies or capers before baking.

What to serve it with

  • A simple green salad with olive oil
  • A glass of sparkling water with lemon
  • Grilled vegetables as a light starter

Storage

The pizza keeps for 2 days in the fridge in a sealed container. Reheat slices in a covered pan over low heat, or for a few minutes in a hot oven, to get a crisp base again. It doesn't freeze well once the anchovies are on, their texture breaks down after thawing.

Questions about this dish

Can you prep this pizza ahead of time?

You can spread the sauce and add the mozzarella and capers ahead of time, then keep the pizzas in the fridge for up to an hour before baking. Always add the anchovies right after baking, never before.

How do you tone down the saltiness of the anchovies?

Choose oil packed anchovy fillets rather than salt packed ones, they're usually milder. You can also rinse them briefly under cold water before patting them dry.

What dough can I use if I don't have store bought dough?

A classic homemade pizza dough with flour, water, yeast and salt works great. Let it rise for at least an hour so it stays easy to stretch.

Do vinegar capers work as well as salt packed ones?

Yes, vinegar packed capers work very well, just rinse them under water to tone down the acidity. Salt packed capers have a slightly stronger flavor once rinsed.

How long does it take to make a Neapolitan pizza with anchovies and capers?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Neapolitan pizza with anchovies and capers?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Neapolitan pizza with anchovies and capers cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, fish. Always check the labels of the products you buy.

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