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Anchovy, Fig & Pecorino White Pizza

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If you love anchovy pizza, this one is for you. The nutty pecorino crusted pizza crust and sweet ripe figs offers the perfect contrast to the salty, deliciously savory anchovies.

If you love anchovy pizza, this one is for you. The nutty pecorino crusted pizza crust and sweet ripe figs offers the perfect contrast to salty anchovies.

Why this anchovy pizza?

  • The simplicity of this pizza is the perfect canvas to showcase the taste of salty anchovies. The sweet ripe figs, nutty pecorino and bits of toasted garlic infused into the crackly thin crust pizza offer the perfect contrast.
  • Prep is super simple – just use store bought pizza dough if you don’t have any Homemade Thin Crust Pizza Dough in your freezer. You can also mix and match the ingredients based on what you have – some ideas are provided in the next section.
  • Clean up is easy – you just need a baking sheet for this recipe!
If you love anchovy pizza, this one is for you. The nutty pecorino crusted pizza crust and sweet ripe figs offers the perfect contrast to salty anchovies.

Ingredients and substitutions

  • Anchovies add a depth of flavor that is hard to duplicate. While anchovies come in various forms, this recipe is the kind that has been filleted, salt cured and is sold in olive oil. Because anchovies have a very concentrated taste.
  • Pecorino romano is a delicious hard cheese with a sharp flavor. You can substitute pecorino romano for parmesan – just use about a third less, as parmesan tends to be noticeably saltier.
  • In this recipe, figs offer a sweet, fruity contrast to the salty anchovies. Instead of fresh figs, dollops of fig preserves would work as well – very thinly slices of apple or pear or red onion will also do the trick.
  • Instead of aged balsamic glaze you can also use hot honey or maple syrup.
Sun ripened figs

How to make this homemade pizza

The full instructions on how to make the anchovy, fig and pecorino pizza is available in the recipe card at the bottom, however, here is a look of what’s involved.

How to make Anchovy, Fig & Pecorino Pizza with Balsamic Glaze

Anchovy FAQs

What are anchovies?

Anchovies are an intensely flavored fish which are typically fillets, salt cured and preserved in oil. Anchovies have a savory umami flavor which adds an intense depth of flavor. According to WebMD, anchovies have major health benefits. They are a source of vitamins and minerals and are also a source of anti-aging omega-3 fatty acids and skin cancer fighting selenium.

Why do people put anchovies on pizza?

Mostly because of the intense flavor which many love. For pizza, the best are the ones which are salt-cured, filleted and come in a can filled with olive oil. If you find individual anchovy fillets too strong, use less anchovies, or break up the fillets and scatter them on the pizza for a milder flavor.Anchovy & Fig White Pizza Drizzled with Balsamic Reduction

How do you use anchovies on a pizza?

Use anchovies which are salt-cured, filleted and come in a can or jar filled with olive oil. Arrange the anchovies on top of the pizza and bake until golden brown and bubbly. While Bon Appetit recommends putting anchovies on pizza after baking, I like baking my pizza with the anchovies because it melts slightly into the pizza and tastes heavenly. If you find individual anchovy fillets too strong, use less anchovies, or break up the fillets and scatter them on the pizza for a milder flavor.

Do anchovies on pizza have bones?

Even salt cured anchovy fillet used for pizza have bones, but there is no need to remove them. The bones are also tiny and soft due to the salt curing process. When you bake them with the pizza, they melt into the ingredients transforming into a flavorful paste, so most people do not even notice the bones.

Are anchovies the same as sardines?

Actually they are two completely different fish. Sardines have a lighter, less intense flavor and are slightly bigger fish. Anchovies are smaller fish and due to the salt curing process have an intensive umami flavor. Because anchovies are typically salt cured, the flesh is a reddish brown while sardine flesh is white. Anchovies are often used in traditional pizza recipes which unlike sardines, is often used as a topping.

Delicious figs

Other fun topping ideas

I love making homemade pizza because you can explore creative topping combinations and are not limited to a menu. Below is a list of some of our favorite topping combinations:

Anchovy, Goat Cheese & Fig Pizza

Anchovies, goat cheese and figs aren't just toppings for salads - add this delicious combination on top of a scrumptiously crisp, thin crust pizza and you have a homemade gourmet pizza that everyone will be raving about!

Shitake Mushroom & Thyme Pizza

Shitake Mushroom Pizza

Salmon, Burrata, Capers & Red Onion Pizza

Salmon, Burrata, capers and red onion pizza

Finally, if you make this recipe..

I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer each and every comment!

Anchovy & Fig White Pizza Drizzled with Balsamic Reduction
Print Recipe
5 from 15 votes

Anchovy, Fig & Pecorino Pizza Recipe

A light, crispy, thin crust pizza, coated with pecorino romano.. topped with salty anchovies, sun ripened figs and roasted garlic then finally drizzled with aged fig balsamic reduction. Scrumptious!
Prep Time7 mins
Cook Time10 mins
Total Time17 mins
Course: Dinner, Lunch, Main
Cuisine: Italian, PIZZA, QUICK AND EASY
Keyword: anchovy pizza, anchovy, fig and garlic pizza, fig pizza, garlic pizza, gourmet pizza, homemade pizza, white pizza
Servings: 8 people
Calories: 213kcal

Equipment

  • Baking Tray

Ingredients

  • 1 pizza base homemade or store bought
  • 1 tbsp olive oil
  • 2 tbsp pizza sauce
  • 1/2 cup freshly grated romano
  • 12 anchovy fillets flat
  • 9 figs halved
  • 1 tbsp fig balsamic glaze
  • 4 cloves garlic finely minced
  • 1 tbsp capers

Instructions

  • Rest the dough for at least an hour outside the refrigerator to bring the dough to room temperature before preparing the pizza
  • Preheat oven to 500° F.
  • Pour out the dough. Punch and press into a round shape. Stretch out the dough by rotating on your knuckles and letting gravity do the rest.  Make sure the dough is stretched as evenly as possible. Press out as many of the bubbles as possible with your fingertips and mend holes by pressing the dough. Place the pizza onto a baking sheet (no flour dusting is necessary for the baking sheet.
  • Add the toppings evenly on the pizza base in the following order: olive oil, romano , minced garlic, figs and anchovies.
  • Put the pizza in the bottom of the oven.  Bake for 6 minutes.
  •  Put the pizza in the middle rack of the oven.  Bake for 6 minutes.
  • Garnish with capers. Drizzle with fig balsamic glaze. Serve immediately

Notes

  • Tips for using store bought pizza dough 
  1. Keep the dough in the store bought bag in the deep freezer until ready to use.
  2. Defrost overnight in the refrigerator in the bag.
  3. For optimal results, let the dough sit out for at least an hour so it is at room temperature before stretching into the pizza base.
  • Assemble the pizza right before baking to avoid a soggy crust.
  • If a hole appears in your dough, push it back in and seal the dough.
  • Brush the entire dough surface with olive oil.
  • There is no need to dust the baking sheet with flour.  However if  like a bit of a crunchy, nutty texture – a little semolina on the bottom of the dough does wonders.

Nutrition

  • Recipe yields approximately 8 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Restaurant Style Chicken Fried Rice

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Unbelievably juicy, perfectly marinated strips of chicken in a deeply flavored fried rice that’s a little salty, yet spicy with pops of sweet. Perfect for busy weeknights, our restaurant style Chicken Fried Rice recipe is just what you need, when you want something quick, but aren’t willing to compromise on taste.

With a few simple tips, this already delicious, everyday dish can be easily transformed into something EPIC..

Now every country has their own version of deliciously addictive Chinese cuisine. To add a little variety, our recipe is based on the Indo-Chinese restaurant style which was introduced by Chinese immigrants in the Indian subcontinent and is hugely popular with both kids and adults back home.

Chicken-Fried-Rice

Tips for cooking Ultimate Chicken Fried Rice

  • ALWAYS BREAK UP THE RICE, before adding to the wok. This ensures that the rice separates into individual grains without getting broken and tat every grain gets a chance to get evenly toasted and coated with an equal amount of that glorious sauce.
  • Have all the ingredients ready and close at hand before cooking. The cooking process itself just takes about 5-10 minutes and requires constant mixing so there is no time to look or prepare an ingredient.
  • Cook on a blazing hot wok. The wok needs to be smoking hot before adding the first drop of oil. Think about it as searing not frying and definitely not steaming.
  • For large amounts, cook in batches. According to J. Kenji Lopez Alt, the best way to cool a large amount of fried rice is in batches. As each batch is done, transfer to a bowl so that you can maintain toasting quality and flavor. Once done, add it all together in the wok and mix thoroughly.
  • Adding a little sugar helps brighten the flavor.
  • If you need more seasoning add salt not soy sauce. Soy sauce adds moisture which leads to clumpy rice and can overwhelm the other subtle flavors.
  • Half scramble your eggs before cooking fried rice to maximize flavor. If you want the perfect harmony of perfectly flavored eggs, you need to half scramble your eggs and add the remaining ingredients while the eggs are still a little wet. While taste of course is very subjective, I feel that if you add scrambled eggs to the cooked fried rice after the cooking process , the eggs don’t absorb any flavor.
  • Marinating the chicken makes a huge difference! While there is nothing wrong with throwing in some raw or leftover chicken, a very easy way to maximize flavor is to simply marinate the chicken for a few minutes. A little soy sauce (adds richness and depth), corn starch (tenderizes the chicken) and pepper (add heat) adds in that restaurant quality taste.

Ingredients for Ultimate Chicken Fried Rice

  • Cold day old rice – preferably shorter or medium grain rice . Longer grain varieties like basmati and parboiled rice tends to be dryer and break during the frying process. Short or medium grain rice tends to have that plump, chewy texture that is the hallmark of outstanding fried rice.
  • Assorted diced/sliced vegetables adds a delicious taste and textural counterpoint to the salty, chewy taste of the rice. For example, I like adding sliced peppers and cabbage for a little color and texture but I rely on the raw minced carrots to add pops of sweet. Frozen diced carrots just don’t have the same flavor and texture but you can get a similar fuss free pop of sweet by using frozen peas or corn. Sliced canned water chestnuts, peanuts or bean sprouts also adds a delicious gourmet twist.
  • Soy sauce is a key ingredient in this dish and provides the main source of flavor and color. Soy sauce is unique in that it contains all five tastes – umami, sweetness, saltiness, bitterness and sourness and a unique combination of aromas.
  • Fish sauce adds a deep, savory umami punch.
  • In this particular recipe, freshly ground pepper plays a central role in adding heat. Omit or reduce the amount of pepper per your own preference.
  • Sugar helps sharpen and round out the flavors.

How to make Ultimate Chicken Fried Rice

If you have your desired ingredients on hand, the cooking process itself takes only about 5-10 minutes. However starting from scratch is also fuss free and adds only about 20 minutes of prep time.

Prep the ingredients

  • Fluff the cold rice – break up any clumps so that all the grains are separated.
  • Marinate the chicken – in a medium sizes bowl, add the chicken, soy sauce, half of the black pepper and corn flour together. Mix. Cover and set aside for at least 15 minutes prior to cooking.
  • Whisk the eggs with 1/4 tsp of black pepper and set aside.
  • Prep the veggies and garlic. Put on a plate close to the cooking area.
  • Mix the sauce (optional) – in a small bowl, add the soy sauce, fish sauce, sugar and the remaining half of the black pepper – this is just a matter of personal preference – the ingredients can be added separately if desired.

Stir fry the rice

  1. Heat the wok on high heat until it begins to smoke.
  2. Add oil and butter.
  3. Add the minced garlic.
  4. When the garlic turns slightly golden around the edges, add the marinated chicken. Sauté with the garlic.
  5. As soon as the chicken turns slightly brown, push the chicken to one side and add the whisked eggs. Vigorously sauté the eggs until they are done but still wet.
  6. Push the chicken and egg mixture to the sides and then add the vegetables starting with the ones which take the longest to cook mixing the mixture for about 30 seconds before adding the next one. In the case of this recipe, I first added the beans, followed by the carrots, green chilis, peppers and cabbage.
  7. Add half the cold rice to the vegetables, chicken and egg mixture and mix well. Then repeat with the remaining rice.
  8. Add the sauce mix. Mix vigorously. Transfer the fried rice from the wok to a platter to prevent overcooking and clumping.

Classic and interesting variations

The sky is the limit when making fried rice. For starters you can completely change the dish by substituting just about any ingredient – like brown rice, quinoa instead of rice or chickpeas and edaname instead of chicken. Below are some classic and interesting variations:

  • Beef fried rice – substitute the chicken with beef. The best meat to use is thinly sliced stew meat – putting the meat in the freezer for about 30 minutes makes it easier to cut the beef into thin slices. Follow the same directions for the marination.
  • Vegetable fried rice – simply omit the chicken. Tofu, chickpeas and edaname make great protein options and add great texture. My favorite variations include mushroom and pine nuts with brown rice and zucchini and pine nut fried quinoa rice.
  • Shrimp fried rice – this is my favorite variation – just substitute for the chicken – marinating adds flavor and the corn flour makes the shrimp deliciously crispy on the outside.
  • Egg fried rice – omit the chicken. My favorite variation is to just add a sunny side top egg on top.

What to serve with Ultimate Chicken Fried Rice

Personally I love eating this dish on its own .. However the dish also works really well as a side to other Indo-Chinese inspired dishes like Chicken Manchurian and almost anything Chinese or Thai. I love drizzling a little Nuoc Cham – Vietnam’s famous dipping sauce over my fried rice. The dish is rather spicy and begs for a cold sweet dessert after eating. I love having Shemai – Creamy Vermicelli in Sweet Rose Infused Cream as dessert after eating this dish.

Ultimate Chicken Fried Rice

Lima
Unbelievably juicy, perfectly marinated strips of chicken in a deeply flavored fried rice that's a little salty, yet spicy with pops of sweet. Perfect for busy weeknights, our restaurant style Chicken Fried Rice recipe is just what you need, when you want something quick but aren't willing to compromise on taste.
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Dinner, Lunch, Main, Side Dish
Cuisine Asian, Chinese
Servings 6 people
Calories 237 kcal

Equipment

  • skillet, wok or heavy bottomed pan

Ingredients
  

Chicken Marinade

  • 1/2 cup boneless chicken thighs
  • 2 tsp soy sauce
  • 1/2 tsp black pepper freshly ground
  • 1 tsp corn flour

Sauce Mix

  • 1 tsp black pepper freshly ground
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1/2 tsp sesame oil
  • 5 cups cold rice

Fried Rice

  • 1 tbsp butter
  • 2 tbsp vegetable oil
  • 1 tbsp minced garlic
  • 2 eggs
  • 1/2 cup red pepper thinly sliced into 1 inch pieces
  • 1/2 cup green beans thinly sliced
  • 1/2 cup cabbage thinly sliced into 1 inch pieces
  • 7-8 green chilis
  • 1/2 cup carrots finely minced

Instructions
 

Marinate the chicken

  • In a medium sizes bowl, add the chicken, soy sauce, black pepper and corn flour together. Mix. Cover and set aside for at least 15 minutes to an hour prior to cooking.

Mix the sauce (optional)

  • To simplify the cooking process, I like to pre-mix the soy sauce, fish sauce, sugar and freshly ground pepper into a bowl. The ingredients can also be added one at a time.

Stir fry the rice

  • Heat a wok on high heat until it begins to smoke.
  • While the wok is heating, whisk the eggs with 1/4 tsp of black pepper and set aside.
  • Once the wok is smoking, add the oil and butter. Swirl the wok and add the minced garlic. When the garlic turns slightly golden around the edges, add the marinated chicken. Saute with the garlic. As soon as the chicken turns slightly brown, push the chicken to one side and cook the whisked eggs on the other side of the wok. Vigorously saute the eggs until they are done but still wet. Push the chicken and egg mixture to the sides and then add vegetable starting with the ones which take the longest to cook sauteing the mixture for about 30 seconds before adding the next one. In the case of this recipe, I first added the beans, followed by the carrots, green chilis, peppers and cabbage.
  • Add half the cold rice to the vegetables, chicken and egg mixture and mix well. Then repeat with the remaining rice.
  • Add the sauce mix and mix
  • Transfer the fried rice from the wok to a platter to prevent overcooking and clumping. Serve immediately.

Notes

The nutrition facts below are estimates from www.verywellfit.com and assumes 6 servings for this recipe.
Keyword chicken fried rice, fried rice recipe, homemade fried rice