Give her a small spoonful of L&P Worcestershire. If she likes it I think you are good… if not maybe rethink it.
I have two “secret ingredients” for dozens of dishes . . .
- (creamy/regular) horseradish - mild version
- anchovy paste
the “trick” is to use so little , , , the flavor / impact is there , , but all the
tsk tsk tsk tongue clucking tasters cannot identify 'What is that Masked Marvel?
if the taste comes through to being "ah crap - anchovy . . . that’s too much.
the difference is
“that’s good”
and
“holy cow! this is spectacular! how did you do it?”
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From the old chowhound days, roxlet’s recipe was everyone’s go to.
1 cup mayonaise (reduced fat is OK)
1 tablespoon fresh lemon juice
1 clove of garlic finely chopped
1 tablesppon tarragon vinegar (or use white wine vinegar with a tiny dash of taragon)
1/4 cup finely chopped green onions
1/4 cup chopped parsley
1/2 cup sour cream
4 anchovies, chopped
freshly ground black pepper
Put all the ingredients except the sour cream into a blender. Blend until all ingredients are well amalgamated. Remove to a bowl and stir in the sour cream. Do not blend with the sour cream.
I love anchovies, Caesar salad dressing, puttanesca , on my pizza.
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Yup, it has been mine for years. I use slightly less mayo and find it even better with chives instead of scallions. She used to say the anchovy gets very strong after a few days and that is true but I do not find it identifiable for the first couple of days.
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Interesting!
That’s one crazy sounding pizza. What do you call it? 
I can picture it. Make crust, top with puttanesca sauce, dot with Caesar dressing and finally the anchovies. Bake. Might have to try it.
Or…… maybe just ask her if she’s willing to give it a try??? Ya think?
All I was trying to ascertain was whether people agree with the premise. Apparently not everyone does, with palates varying in sensitivity as they do. I’ve used Worcestershire sauce in many things, so we’ll probably be fine. She’s usually very willing to experiment.
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Anya von Bremzen’s famous guacamole recipe uses anchovies and nobody ever guesses they’re in there.
Let’s add Green Goddess dressing for color and call it the anchovy lover’s pizza. 
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Thanks. I’ll try this version. I looked up a few recipes online and was surprised at how many variations there are in the ingredients list, so I was never sure which recipe may have been the original or the definitive recipe for this.
I’m with you on anchovies! Love them in dressing, salads, on toast. I also love the Spanish marinated anchovies in vinegar and olive oil that you can enjoy as tapas - so good!
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Quite normal kind of pizza in Sicily. They also put salted anchovies in a bunch of things. Sofa king good!
Sicilian pizza is spongy, more bread-like, and sauce is minimal.
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