Elaboration, type of oil used and time to curation counts. I assume that cheap Pizzas use cheaper lower quality versions of this product that can be disappointing. There are fake products or products that use third grade anchovies (with fishes smaller or crushed that are much more cheap).
When you buy the correct size fishes, in the right season, with the correct firm of the meat, and then curate it at a barrel at home for many months, the difference is spectacular.
All true. Even in the low tier/tin can grade, you have to be careful with brand.
King Oscar for example is by far the worst I've ever tried. Cento is miles better. This isn't just flavor, but texture, size, and firmness. King Oscar smudges into paste just picking them up, in my experience.
Fun anecdote: I only ever use a few anchovies on a pizza as not to overwhelm it, and would give some scraps to the bloodhound. He loved them. He refused to eat King Oscar anchovies. He'd get excited, run up, sniff them, then back away.
When you buy the correct size fishes, in the right season, with the correct firm of the meat, and then curate it at a barrel at home for many months, the difference is spectacular.