Skip to main content

Your Cart

Time to add some tins!

Let's go fishing!

Anchovy Pizza with Red Onions, Parm, and Basil

Anchovy Pizza with Red Onions, Parm, and Basil

Recipe by Sara Tane

4-6 servings

Anchovy Pizza with Red Onions, Parm, and Basil


1 (1-pound) ball store bought pizza dough, room temperature for at least 1 hour

All purpose flour, for dusting

1/4 cup homemade or store bought marinara sauce

1/4 medium red onion, thinly sliced

1 teaspoon red chili flakes

1 teaspoon dried oregano

1 tin Fishwife anchovies

Freshly grated Parmesan, for serving

Fresh basil, for serving

Freshly ground black pepper, for serving

Preheat oven to 500F and line a sheet pan with parchment paper.

On a clean work surface, work dough into a 10-12 inch circle that’s slightly thicker around the diameter, flouring the surface, dough, and your hands as needed. If the dough contracts into a smaller circle, let it rest for 15 minutes before continuing.

Transfer dough to prepared sheet pan and prick all over with a fork. Spread marinara, leaving a 1-inch border. Top with red onions, anchovies, chili flakes, and oregano. Drizzle the pizza with the residual oil from the anchovies. Bake until crust is puffed and golden brown, 9-12 minutes, rotating half way through.

Remove from oven and top with grated Parmesan, basil, and black pepper. Use a pizza wheel to cut into 8 slices and serve immediately.

Anchovy Pizza with Red Onions, Parm, and Basil


    Add a comment

    Please note that comments must be approved before they are published

    Fishwife News

    Sign up for the latest updates, product launches, and fresh collaborations.

    This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

    Thanks for contacting us! We'll get back to you as soon as possible. Thanks for subscribing