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rinemb - Posted - 03/22/2026: 15:43:46
When I was a kid, back in the 50s-early 60s, anchovy pizza was a very popular pizza. At least in the Midwest. What happened to that ingredient? Anybody else eat anchovy pizza? Brad
STUD figmo Al - Posted - 03/22/2026: 16:20:45
I have a few Buds here that like them that n eggplant...
They too salty fer me..
pinenut - Posted - 03/22/2026: 18:14:11
I like anchovies on my pizza and fish sauce in my stir fry. 
Edited by - pinenut on 03/22/2026 18:14:58
slammer - Posted - 03/22/2026: 18:53:19
Never liked them till I had Good Anchovies. Good Anchovies are not very salty, not fishy, and beautiful little filets. The cheap salty ones give anchovies a bad wrap!!! Good ones have that Umami and can heighten a dish to the next level . Great in sauces and salad dressings. My favorite use is our Christmas and New Year’s dish Bagna Cauda . This dish requires and deserves Good Anchovies!!!
Slammer!!!
Helix - Posted - 03/22/2026: 19:28:05
Aunt Chovie moved back over to Italy with her cousin Oliv Oyl.
I'm with Slammer, Taste is in the buds.
Owen - Posted - 03/22/2026: 20:23:30
W.r.t. Al: "I have a few Buds here that like them ....." AND Larry: "Taste is in the buds."
I've never tried 'em, and with Slammer's insight ^^ duly noted, I think I'd have to have quite a few Buds* .... i.e. to "set up" my palate. 
[However, my wife said that before she was my wife she'd had some... her recollection is that, "it was pretty bad" .... and that's bad enough for me.]
* or preferably Rickard's Red or Original 16 Copper Ale, or ???.
Edited by - Owen on 03/22/2026 20:32:06
reubenstump - Posted - 03/23/2026: 02:59:50
And whatever happened to anchovies in Caesar salad?
I still mash up some anchovies when I make Caesar dressing.
4 anchovies (or 8 filets)
3/4 cup (homemeade) mayonnaise
1 garlic clove, minced
1 tsp white wine vinegar
3 oz grated Parmesan cheese
3/4 tsp Worcestershire sauce
Optional: lemon juice, black pepper
Edited by - reubenstump on 03/23/2026 03:14:18
eagleisland - Posted - 03/23/2026: 03:53:52
Love me some anchovies. Love 'em on pizza. Love 'em in Caesar salads. Often use one or two in stews like lamb or beef to add umami.
I answer to the question: whatever happened to anchovy pizza is that a lot of people DON'T like 'em, either due to personal bad experience or word of mouth. So lots of pizza joints just don't keep them on hand anymore, not wanting to waste an opened can.
Edited by - eagleisland on 03/23/2026 03:56:02
Texasbanjo - Posted - 03/23/2026: 04:14:28
Dave loved anchovie pizza. I couldn't stand the nasty salty, fishy taste. So, we'd get a pizza with half anchovies and other ingredients on the other side. Occasionally I'd get a taste of them on my slice and it was awful!!!
rinemb - Posted - 03/23/2026: 06:24:57
quote:
Originally posted by reubenstump
And whatever happened to anchovies in Caesar salad?
I still mash up some anchovies when I make Caesar dressing.
4 anchovies (or 8 filets)
3/4 cup (homemeade) mayonnaise
1 garlic clove, minced
1 tsp white wine vinegar
3 oz grated Parmesan cheese
3/4 tsp Worcestershire sauce
Optional: lemon juice, black pepper
Thank you for sharing that. It looks good. brad
rinemb - Posted - 03/23/2026: 06:28:25
In my recall, as a kid, I thought anchovies in pizza was a pizza by definition. That may have been a "my dad" thing. He always had some kind of tinned fish around the house. I guess a "WWII Marine on a battleship" thing? Brad
AndrewD - Posted - 03/23/2026: 07:27:11
Not just an American problem. My go-to when I first started going to Pizza Express in about 1970 was the Napoletana; Anchovies, olives and capers. When I first ate a pizza in Italy a few years later that's exactly what I found in actual Naples. But then Pizza Express stopped doing anchovies and I stopped going. Thankfully the Franco Manca chain does them now.
I can understand people not liking the salty funk of tinned anchovies. But they're my usual way of adding umami to just about anything.
eagleisland - Posted - 03/23/2026: 08:12:30
quote:
Originally posted by AndrewD
Not just an American problem. My go-to when I first started going to Pizza Express in about 1970 was the Napoletana; Anchovies, olives and capers.
That's one of my absolute favorites. Around here, though, the olives tend to be watery ones from a can, and while your pizzaria MIGHT actually have a can of anchovies out in the store room, I doubt ANY of them keep capers!
rinemb - Posted - 03/23/2026: 08:47:08
quote:
Originally posted by eagleisland
quote:
Originally posted by AndrewD
Not just an American problem. My go-to when I first started going to Pizza Express in about 1970 was the Napoletana; Anchovies, olives and capers.
That's one of my absolute favorites. Around here, though, the olives tend to be watery ones from a can, and while your pizzaria MIGHT actually have a can of anchovies out in the store room, I doubt ANY of them keep capers!
I am thinking my wife would love this pizza. Idiot question...black or green olives?
eagleisland - Posted - 03/23/2026: 09:05:10
quote:
Originally posted by rinemb
quote:
Originally posted by eagleisland
quote:
Originally posted by AndrewD
Not just an American problem. My go-to when I first started going to Pizza Express in about 1970 was the Napoletana; Anchovies, olives and capers.
That's one of my absolute favorites. Around here, though, the olives tend to be watery ones from a can, and while your pizzaria MIGHT actually have a can of anchovies out in the store room, I doubt ANY of them keep capers!
I am thinking my wife would love this pizza. Idiot question...black or green olives?
Black. So much the better if they're oil-cured instead of brined.
rinemb - Posted - 03/23/2026: 09:07:50
quote:
Originally posted by eagleisland
quote:
Originally posted by rinemb
quote:
Originally posted by eagleisland
quote:
Originally posted by AndrewD
Not just an American problem. My go-to when I first started going to Pizza Express in about 1970 was the Napoletana; Anchovies, olives and capers.
That's one of my absolute favorites. Around here, though, the olives tend to be watery ones from a can, and while your pizzaria MIGHT actually have a can of anchovies out in the store room, I doubt ANY of them keep capers!
I am thinking my wife would love this pizza. Idiot question...black or green olives?
Black. So much the better if they're oil-cured instead of brined.
AndrewD - Posted - 03/24/2026: 01:02:01
quote:
Originally posted by rinemb
quote:
Originally posted by eagleisland
quote:
Originally posted by rinemb
quote:
Originally posted by eagleisland
quote:
Originally posted by AndrewD
Not just an American problem. My go-to when I first started going to Pizza Express in about 1970 was the Napoletana; Anchovies, olives and capers.
That's one of my absolute favorites. Around here, though, the olives tend to be watery ones from a can, and while your pizzaria MIGHT actually have a can of anchovies out in the store room, I doubt ANY of them keep capers!
I am thinking my wife would love this pizza. Idiot question...black or green olives?
Black. So much the better if they're oil-cured instead of brined.
And, ideally, salted capers with the salt washed off rather than pickled.
1935tb-11 - Posted - 03/24/2026: 05:55:26
never cared for them ,,,its odd because i use to love sardines and crackers.... but back when i could eat anything i loved sicilian style pizza... loaded with all but anchovies.
there was a guy at the local elizabeths pizza named luigi that made a killer sicilian pizza. must have weighed 10 pounds
Jon Borcherding - Posted - 03/24/2026: 12:15:19
If kids could divorce their parents, I'm pretty sure I would have lost mine the time I ordered anchovies on our pizza.
