/ck/ - Food & Cooking

[Anonymous No.6724879]

Do you guys like anchovies on your pizza?

I just made a pizza and I put some anchovies on it. I don't know why I do it. I like them and hate them at the same time. They're so salty but something about it is satisfying but also off-putting at the same time. Now I'm drinking a bunch of water because of the saltiness. Beer and anchovy pizza is really good too.

What are your thoughts on anchovies on pizza?

[Anonymous No.6724887]

"Yes"
"It's good"

I'm not sure what you expected from this thread.

[Anonymous No.6724889]

>>6724879
I had anchovies for the first time recently. It was on a pizza and I liked the salty kick it gave it.

[Anonymous No.6724995]

Yep. With capers.

[Anonymous No.6725675]

>>6724879
There's a bakery in my neighborhood that does a square pizza where the sauce they put on it has anchovies and onion ground and mixed into it and it's pretty fucking amazing.

[Anonymous No.6725689]

>>6724879
The one slice with no anchovy is triggering me.

[Anonymous No.6725696]

Yes I love them, but admit it's an acquired taste

I had them with antipasta at holidays all the time at gammers

Now even if I have frozen pizza I like to buy a tin to put a few on top

[Anonymous No.6725708]

>>6724879
>What are your thoughts on anchovies on pizza?

[Anonymous No.6725728]

>>6724879
>anchovies not centered down middle of slice

triggered

[Anonymous No.6725730]

Only thing I don't like is the texture of the tiny bones.

[Anonymous No.6727718]

It wouldn't be Primo without the anchovies.

>>6725730
This is a noticeable downfall, but at the same time it makes you really slow down and enjoy the flavors.

[Anonymous No.6727790]

anchovies are wonderful

try them in pasta with more bitter flavours for emphasis, like puttanesca

[Anonymous No.6727817]

Haven't tried anchovies, don't care to.

GOAT pizza (for me, at least)
>cubed chicken and beef
>red + green bell pepper strips
>black olives
yus

[Anonymous No.6727833]

>>6725730
I add them in smaller pieces so it's not as noticeably but I don't mind it anyway.

[Anonymous No.6727907]

Usually I don't even bother getting pizza unless it's gonna have anchovies on it. A shame most places don't have them these days.

[Anonymous No.6727911]

Anchovy + Kalamata Olives + Rocket

[Anonymous No.6730217]

>>6725730
Try anchovy paste, it sounds unappetizing I know, but you won't have any bones to deal with. Imo it tastes even better than whole anchovies and it can be used on anything.

[Anonymous No.6730243]

>>6724879
When i do put chovies on pizza, I like them with roasted red pepper and thin slices of garlic, preferably on a pie with a really rich, slightly sweet tomato sauce on it.

[Anonymous No.6730439]

>>6724879
I love them, unlike some people. Fortunatly, in my city (Marseille, France) we have delicious pizza trucks that offer a smart solution for this issue: the 'moitié-moitié' (half-half). It is half cheese, half anchovies, topings unmixed. Pic related.

God do I love this city

[Anonymous No.6730441]

>>6724995
This

Also I always keep a tube of anchovy paste in the fridge, and I spread some on the dough before the sauce.

[Anonymous No.6730713]

>>6730439

>Those cardinal olives

...Huh.

What?

[Anonymous No.6730715]

>>6724879
It's okay.
I think I'd love bonita flakes though

[Anonymous No.6730723]

>>6730243
>6730243
artichoke is good too.

[Anonymous No.6730812]

Wow perfect thread, literally came on ck to ask about anchovy pizza

I'm going to try and get my first real pizza in nyc, thinking about going to grimaldi's and getting a regular with anchovies, any other toppings or does anchovy stand alone?

[Anonymous No.6730845]

They are way too overpowering. They're salty as well and there's no need for that on pizza.

On their own with a little olive oil, salt, and lemon, you're good to go.

[Anonymous No.6730853]

>>6730845
erm minus the salt

[Anonymous No.6730865]

>>6730713
Did you notice? I heard it's because Marseille has always been a great port city.