If you’ve ever felt that your dinner recipes are stuck in a rut, this cherry tomato pizza with anchovy and garlic is your answer. Forget the ordinary tomato-sauced pizzas—this Mediterranean-inspired creation brings bold flavors, vibrant ingredients, and rustic charm to your table.
Packed with juicy cherry tomatoes, briny anchovies, and fresh herbs, this pizza will transport your taste buds straight to the shores of Southern Europe.
Elevate Dinner with Mediterranean Flair
This isn’t your typical pizza night. The combination of sweet, caramelized cherry tomatoes and savory anchovies creates an unforgettable balance of flavors.
Anchovies, often misunderstood, add depth and richness that elevate this dish from a simple pizza to a culinary masterpiece. Paired with garlic and a sprinkle of oregano, this recipe captures the essence of Mediterranean cuisine.
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If anchovies aren’t your thing, don’t worry. Swap them for minced capers or olives for a less intense but equally delicious topping. This recipe is versatile enough to suit all tastes while staying true to its Mediterranean roots.
Tips for Perfecting Your Pizza Night
Achieving the perfect pizza crust can make or break your dinner recipe. Here are a few tips to ensure success:
- Room Temperature Dough: Allow your dough to rest at room temperature for about 30 minutes before shaping. This makes it easier to stretch and prevents tearing.
- High-Heat Baking: Preheat your oven to its highest setting—500°F if possible. This mimics the intense heat of traditional wood-fired ovens.
- Cornmeal for Dusting: Dust your baking sheet or pizza peel with cornmeal to prevent sticking and add a slight crunch to the crust.
The beauty of this recipe lies in its simplicity. A handful of fresh ingredients come together to create a pizza that’s light, fresh, and utterly satisfying.
How to Customize for Any Diet
This cherry tomato pizza with anchovy and garlic can easily be adapted to fit different dietary preferences:
- Vegetarian: Replace anchovies with sun-dried tomatoes or artichoke hearts for a plant-based twist.
- Gluten-Free: Use your favorite gluten-free pizza dough for a celiac-friendly version.
- Low-Carb: Opt for a cauliflower crust to enjoy this Mediterranean delight without the carbs.
No matter the adaptation, the vibrant flavors of the cherry tomatoes and garlic remain the stars of the dish.
Pairing Ideas for the Perfect Meal
To complete your Mediterranean-inspired dinner, consider pairing this pizza with a crisp, leafy salad or roasted vegetables. A chilled glass of white wine or sparkling water infused with lemon and mint makes for a refreshing accompaniment.
The pizza also works wonderfully as a shared appetizer at gatherings or as part of a casual weekend dinner spread.
Why You’ll Love This Recipe
This cherry tomato pizza is more than just a dinner recipe—it’s a celebration of fresh, bold flavors. The simplicity of the ingredients allows their natural tastes to shine, while the anchovies and garlic add depth and a touch of luxury.
Bring a slice of the Mediterranean to your table tonight with this cherry tomato pizza with anchovy and garlic. It’s a recipe that will transform an ordinary dinner into an extraordinary experience!
Cherry Tomato Pizza with Anchovy & Garlic Dinner Recipe
Ingredients
- 2 8-ounce balls of pizza dough store-bought or homemade
- ¼ cup extra-virgin olive oil plus more for drizzling
- 8 to 12 oil-packed anchovy fillets to taste
- Fine cornmeal for dusting
- 1 cup halved cherry tomatoes
- 1 to 2 garlic cloves thinly sliced
- 1 teaspoon dried oregano
- ¼ cup grated Parmigiano-Reggiano cheese 1 ounce
- Coarse sea salt and freshly ground black pepper to taste
- Fresh basil leaves for serving
Variation – Caper Substitute
- Replace anchovies with 2 tablespoons of minced capers for a less fishy alternative.
Instructions
- Preheat the Oven: If your broiler is in the oven, preheat to 500°F. If in a separate drawer, preheat the oven to 450°F. Place a pizza stone or rimless baking sheet in the oven and allow it to heat for 45 minutes.
- Prepare the Dough: Allow the pizza dough to sit at room temperature for 30 minutes.
- Cook the Anchovies: Heat a small skillet over high heat. Add ¼ cup olive oil and anchovy fillets, mashing the anchovies with a spoon until dissolved (about 2 minutes). Set aside.
- Shape the Dough: Dust a rimmed baking sheet (or pizza peel) generously with cornmeal. Shape and stretch one ball of dough into a 12-inch round directly on the surface. Scatter half of the tomatoes, garlic, and oregano over the dough. Top with half of the cheese, drizzle with half of the anchovy oil, and sprinkle with salt and pepper to taste. Ensure the pizza is not sticking to the baking sheet or peel; add more cornmeal as needed.
- Cook the Pizza: Slide the prepared pizza onto the preheated pizza stone or baking sheet in the oven. Cook for 3 minutes. Then broil until golden, crisp, and blistered in places (2–4 minutes). For an oven without a broiler, bake at 450°F for 10–20 minutes.
- Finish and Serve: Using tongs, transfer the cooked pizza to a serving platter. Drizzle with more olive oil, garnish with fresh basil leaves, and repeat the process with the remaining dough and toppings.
Notes
- Serve with a mild green salad (like romaine or butter lettuce) for a balanced meal.
- The caper substitution is ideal for those who prefer a less intense seafood flavor while retaining briny undertones.
- For extra crunch, consider adding a light sprinkle of semolina in addition to cornmeal when dusting the surface.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.