Pizza alle Alici di Cetara (Anchovy Pizza from the Amalfi Coast)
A coastal classic straight from Campania, this pizza celebrates the bold, briny flavor of Alici di Cetara, traditional anchovies preserved in salt or oil from the fishing village of Cetara. Paired with sweet tomato sauce, creamy mozzarella, and a touch of oregano, it’s a slice of Amalfi’s culinary soul.
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.