This recipe is a favorite, it used to NOT be, the Pizza alle Alici di Cetara, made just like my Pop used to make it. Anchovies from the Amalfi Coast town of Cetara are the star of the show, lending bold umami flavor to a simple, rustic pizza. If you’ve never tried anchovies this way, prepare to fall in love. It’s salty, savory, and full of childhood memories (at first not pleasant) and Italian coastal charm
The Anchovy Legacy of Cetara
The small fishing village of Cetara on the Amalfi Coast is world-famous for its anchovies and colatura di alici, a fermented anchovy sauce with ancient Roman roots. Pizza alle Alici is a humble, traditional dish born out of fishermen’s kitchens, its simple, briny, and deeply satisfying. My Pop, like many Italians, used anchovies in everything—from pasta to pizza—and this recipe keeps that tradition alive
Anchovies in Pop Culture and Coastal Cuisine
In Stanley Tucci’s Searching for Italy, he explored the wonders of anchovies in Campania, especially the prized anchovies of Cetara. Chefs like Massimo Bottura and Lidia Bastianich have also spoken of anchovies as a “secret ingredient” that adds depth to Italian dishes. Though anchovy pizza isn’t as glam as a truffle risotto, it’s an ode to everyday cooking in Italy—bold, honest, and full of flavor.
Perfect for Pizza Night or Aperitivo Hour
This pizza pairs beautifully with a chilled Limoncello Spritz or even a Negroni. It’s ideal for casual entertaining—slice it up and serve with a big salad and some olives. You can even cut it into small squares for an Italian antipasto platter. Bonus points for serving it on lemon-patterned plates or alongside other Amalfi Coast classics like Delizia al Limone.
If you’ve never had anchovy pizza made the Amalfi Coast way, this is your sign. Try it once and you’ll be hooked. And if you ever find yourself in Cetara, don’t leave without tasting the anchovies fresh from the sea.
Got a favorite pizza memory? Share it with us or tag @TheAmoreLife on Instagram when you make this recipe—Pop would be proud.
Pizza alle Alici di Cetara (Anchovy Pizza from the Amalfi Coast)
Equipment
- 1 Pizza stone
- 1 Large bowl
- 1 Rolling Pin if needed
Ingredients
Pizza Dough
- 500 g 00 pizza flour
- 1 1/2 tsp Sea salt
- 1 tsp Dry yeast
- 1 1/2 cup (350ml) Lukewarm water
- 1 tbsp Olive oil
For Toppings
- 1/3 cup San Marzano crushed tomatoes (lightly seasoned with salt)
- 3-4 Alici di Cetara (high-quality anchovies in oil or salt, rinsed)
- 3/4 cup Fresh mozzarella, torn into small pieces My grandfather used grated Parmigiano
- 1 tsp dried oregano
- Basil, chili flakes, olive oil for drizzle
Instructions
- In a large bowl, combine flour, salt, and yeast. Gradually add lukewarm water and mix until a sticky dough forms. Add olive oil and knead for 8–10 minutes until smooth. Let rise covered for 1–2 hours in a warm place, or until doubled in size.
- Place a pizza stone or steel in the oven and preheat to 500°F (260°C) for at least 30 minutes.
- Divide the dough in half. On a lightly floured surface, stretch each piece into a 10–12-inch round. Place on parchment or a floured pizza peel.
- Spread a thin layer of crushed tomato sauce over the dough. Top with torn mozzarella, anchovies (evenly spaced), and a sprinkle of oregano. Add a few fresh basil leaves if desired.
- Slide the pizza onto the hot stone or steel and bake for 7–10 minutes or until crust is golden and cheese is bubbling
- Drizzle with extra virgin olive oil and a light sprinkle of chili flakes if desired. Serve hot.
Notes
- Salted anchovies should be rinsed, deboned, and soaked in milk or water for 10 minutes to soften the saltiness.
- Mozzarella di bufala can be used but be sure to drain excess moisture to avoid a soggy crust.
- This pizza pairs beautifully with a dry white wine from Campania like Falanghina or a chilled rosato.