Anchovy pizza
Some time ago I got the idea into my head that I would like anchovies. I’m not sure exactly what it was, but I’m sure adjusting to a Japanese diet (where fish are in everything) and a love of Caesar salad (which has anchovies) played a role. The problem tended to be that nobody actually sells anchovy pizza anymore. At least, not at the time I was looking for it.
Turns out that Double Pizza in Montreal does. So at pizza night this past Tuesday, we finally went for it. One medium pizza, with anchovies, tomato, and onion.
The anchovies themselves weren’t bad. They were just what you’d except from having fish on your pizza. What was not expected was the horrific layer of salt they come with. I couldn’t even pick off the tomatoes without getting about a thousand milligrams of sodium in each bite.
So if salty pizza is your thing—and I don’t mean pretzels and potato chips salty, I mean brine from the Dead Sea salty—then get the anchovies. Next week I’m switching back to Hawaiian.
