Jamie Oliver

Mozzarella, anchovies, chilli, capers and parsley pizza topping

A brilliantly salty flavour

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Mozzarella, anchovies, chilli, capers and parsley pizza topping

Makes enough for 1 pizza
Cooks In50 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    506
    25%
  • Fat
    44.8g
    64%
  • Saturates
    12.5g
    63%
  • Protein
    19.3g
    43%
  • Carbs
    5.1g
    2%
  • Sugars
    2.6g
    3%

Of an adult's reference intake

Jamie's Italy
recipe adapted from

Jamie's Italy

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Ingredients

  • 4 anchovy fillets
  • ½ fresh red chilli , sliced
  • 1 heaped teaspoon small capers , rinsed if salty
  • extra virgin olive oil
  • ½ lemon , zest and juice of
  • 3 tablespoons tomato sauce
  • 50 g mozzarella
  • 1 tablespoon finely sliced fresh flat-leaf parsley
  • sea salt
  • freshly ground black pepper
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Method

  1. 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.
  2. 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.

Tip

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Nutrition per serving
  • Calories
    506
    25%
  • Fat
    44.8g
    64%
  • Saturates
    12.5g
    63%
  • Protein
    19.3g
    43%
  • Carbs
    5.1g
    2%
  • Sugars
    2.6g
    3%

Of an adult's reference intake


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