Mozzarella, anchovies, chilli, capers & parsley pizza topping

Mozzarella, anchovies, chilli, capers & parsley pizza topping

Makes enough for 1 pizza

  • 4 anchovy fillets

  • ½ fresh red chilli, sliced

  • 1 heaped teaspoon small capers, rinsed if salty

  • extra virgin olive oil

  • zest and juice of ½ lemon

  • 3 tablespoons tomato sauce

  • 50 g mozzarella

  • 1 tablespoon finely sliced fresh flat-leaf parsley

  • sea salt

  • freshly ground black pepper

Cut the anchovy fillets in half lengthways and add to a bowl with the sliced chilli – 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 over a little lemon juice 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 over the anchovy fillets, scatter over the capers and chilli, and sprinkle with a little parsley and seasoning. Drizzle with the leftover marinating oil and cook until crisp and golden.

Nutritional Information

Mozzarella, anchovies, chilli, capers & parsley pizza topping

A brilliantly salty flavour

More Party food recipes >
0 foodies cooked this
For this anchovy pizza it's all about the quality of the anchovies, so buy the best you can find
Makes enough for 1 pizza
50m
Super easy
Method

Make sure you get hold of good-quality tinned Spanish anchovies for this, otherwise it's not worth making it. Recipe for pizza dough and tomato sauce can be found here.

Cut the anchovy fillets in half lengthways and add to a bowl with the sliced chilli – 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 over a little lemon juice 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 over the anchovy fillets, scatter over the capers and chilli, and sprinkle with a little parsley and seasoning. Drizzle with the leftover marinating oil and cook until crisp and golden.

Nutritional Information Amount per serving:
  • Calories 506 25%
  • Carbs 5.1g 2%
  • Sugar 2.6g 3%
  • Fat 44.8g 64%
  • Saturates 12.5g 63%
  • Protein 19.3g 43%
Of an adult woman's guideline daily amount

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus

Join the club

  • Create and save recipes

  • Chat in our forums

  • Ask Jamie your questions

  • Receive our weekly newsletter

  • Special offers and promotions

  • Plus £60 Naked wines voucher

Sign me up