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Mozzarella, anchovies, chilli, capers and parsley pizza topping
A brilliantly salty flavour
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“For this anchovy pizza it's all about the quality of the anchovies, so buy the best you can find ”
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.