Do you love anchovies on pizza, but hate when they’re reduced to “little skidmarks of salt” (as hazelhurst describes it)? Baking can change the delicate texture and complex flavor of anchovies, a fact that causes hazelhurst to ask for them on the side in order to scatter them—uncooked—onto a freshly baked pizza.

Another method of preserving the anchovies, suggests MGZ, is to bake the pizza most of the way without them, then add them for the last minute or two in the oven. “That way, they heat up and are slightly integrated into the pie without having been obliterated,” says MGZ. MonMauler agrees: A short time in the oven, plus hanging out on the hot pizza once it’s out of the oven, allows the anchovy flavor to disperse without causing the fish to disintegrate.

Of course, there’s no wrong way to add anchovies as long as you like the result—bmorecupcake sometimes loves long-cooked, “obliterated” anchovies. It’s not wrong if it tastes good!

Discuss: To anchovy or NOT to

Photograph by Chris Rochelle /

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