© David Loftus
pizza with mozzarella, anchovies, chilli, capers and parsley
Make sure you get hold of good-quality canned Spanish anchovies for this, otherwise its not worth making it.
Cut the anchovy fillets in half lengthwise and add to a bowl with the sliced chili feel free to use as much as you like the capers, a couple of tablespoons of extra virgin olive oil, and the lemon zest. Squeeze a little lemon juice on as well and mix up. Let the anchovies sit in the marinade for 15 minutes. Smear the tomato sauce evenly over the pizza base and scatter torn-up pieces of mozzarella over the top. Evenly lay on the anchovy fillets, scatter over the capers and chili, and sprinkle with a little parsley and seasoning. Drizzle with the leftover marinating oil and cook until crisp and golden.
4 anchovy fillets
1/2 a fresh red chili, sliced
1 heaping teaspoon small capers, rinsed if salty
extra virgin olive oil
zest and juice of 1/2 a lemon
3 tablespoons tomato sauce
3 oz mozzarella
1 tablespoon finely sliced fresh flat-leaf
sea salt and freshly ground black pepper