Picture this: you've just landed in Marseille with one very specific mission on your list - to track down the legendary anchovy pizza at Chez Etienne. You've read about it, dreamed about it, and after a little adventure (okay, they were closed the first day), we finally got our hands on this beauty.
One bite of that famous half-and-half anchovy pizza and I was completely hooked. The flavors, the crust, the way the anchovies just melted into the sauce. I knew I had to master this recipe the second I got back home. And here it is!
This isn't just another pizza recipe you'll find floating around the internet. This is the real deal, tested in my kitchen until it tasted exactly like that magical bite in Marseille. Make it half and half, or spread cheese over the whole thing.
For more French seafood, try my Tuna Niçoise Salad or Fish in Parchment next!
Ingredients for Anchovy Pizza
Full ingredient list and measurements included in the printable recipe card below.
Step by Step Instructions - Visual Guide
After years of developing seafood recipes, I can tell you that recreating a dish this iconic takes more than just throwing ingredients together. The crust isn't paper-thin like Neapolitan style - it's got more backbone, crisp but still chewy, sturdy enough to hold our toppings.
I've nailed it using both homemade pizza dough and a wood-fired, pre-baked crust from my local market. A ball of pizza dough from your grocery deli will also do the trick.
The traditional Marseille way is half-and-half - one side gets cheese, the other stays beautifully simple with just sauce and toppings. We usually go full cheese at our house, but choose your own adventure!
Anchovy Pizza (Marseille Style)
- Total Time: 35 minutes
- Yield: 3-4 1x
Ingredients
- 8-10 ounces pizza dough (or pre-baked crust)
- 2 tablespoons extra virgin olive oil
- ½ cup pizza sauce
- 10 anchovies in olive oil, drained
- 1 teaspoon dried oregano
- 12-14 olives (nicoise or similar), crushed into chunks
- 8 ounces fresh mozzarella cheese, (use half if doing half and half)
- 8 ounces low moisture mozzarella or Swiss, shredded (use half if doing half and half)
- Pinch red pepper flakes (optional)
- Fresh basil leaves
Instructions
(If using pre-baked crust, skip to step 3.)
- If using raw dough, preheat oven to 500 degrees for 20 minutes. (Use a pizza stone or preheat a baking sheet in the oven).
- Let your raw dough come to room temperature for 20 minutes. Then stretch on a floured parchment sheet or counter to about 12-inches (round-ish or rustic shape of any kind). Brush lightly with olive oil, making sure to brush all the way to the edges of dough. Par-bake dough for 6-8 minutes, until the crust is taking on some browning. Remove from oven.
- Spoon pizza sauce over the top and spread almost to the edges, leaving a small border for the crust.
- Distribute drained anchovies across the entire pizza. Sprinkle with oregano and chili flakes (if using).
- Now here's where you get to choose your own adventure, Marseille-style. At Chez Etienne, they serve this pizza half and half. One side gets the full cheese treatment, half stays beautifully simple with just the toppings on sauce. To replicate this style, mentally divide your pizza in half and add the cheeses to only one side. Or go all cheese if you're feeling indulgent. No judgment here - that's my usual method.
- Add torn fresh mozzarella first, then sprinkle with the shredded cheese. Finally, scatter crushed olives everywhere.
- Bake pizza for 9-12 minutes, until cheese is melted and the edges are turning golden brown. For a browned cheese topping, broil for final 2-3 minutes, watching closely. Watch pizza if using a pre-baked crust as you may want to remove a minute or two early.
- Remove from oven and top with fresh basil before serving.
Notes
- Anchovy anxiety? Start with just a few anchovy fillets diced up and mixed into the pizza sauce if you're new to them. You can always add more next time (after you realize how amazing they are).
- Cheese swaps: No fresh mozzarella? Use all low-moisture mozzarella. Shredded Swiss adds deeper flavor, but provolone and fontina work great, too.
- Olive options: Kalamata are the best substitute for nicoise. Castelvetrano, or even good canned black olives work, too, but give a milder flavor so you may want to increase the amount. Just make sure to crush them lightly so they don't roll off while transferring the pizza in and out of the oven.
- Dough shortcuts: Store-bought pizza dough is totally fine. Let it come to room temperature for easier stretching. If making your own, I love this recipe.
- Make it yours: Try adding thinly sliced red onion or a drizzle of chili oil after baking.
- Storage: Pizza keeps in the fridge for 2-3 days. Reheat in a 350°F oven for 5-7 minutes to crisp it back up. Don't microwave unless you enjoy chewy sadness. And some days...we do. I've also frozen slices of pizza wrapped in parchment and sealed in a bag. Thaw in the fridge and reheat in oven.
- Prep Time: 20
- Cook Time: 15
- Category: easy recipes
- Method: Bake
- Cuisine: Italian
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