Photography by David Loftus
Pizza with mozzarella, anchovies, chilli, capers and parsley
Make sure you get hold of good-quality tinned Spanish anchovies for this, otherwise it's not worth making it.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.
Comments
lory [Visitor]
Thu 15 May 2008 @ 12:28
pas mal la pizza!
Mais qui écrit dans ce blog?
Mais qui écrit dans ce blog?
luigi [Visitor]
Sun 25 May 2008 @ 16:27
hello, the pizza in the pictures doesn't look like it has any tomato sauce!!! But in the receipe you say
"Smear the tomato sauce evenly over the pizza base".
Ciao luigi
"Smear the tomato sauce evenly over the pizza base".
Ciao luigi
Ryano [Visitor]
Fri 25 Jul 2008 @ 00:28
This is a great recipe! Spicy and savory; it's a quick and easy, a dinner favorite in my house! Goes great with a great with a tall Belgium blond..........beer. ;)
rate
376 votesingredients
• 4 anchovy fillets
• ½ a fresh red chilli, sliced
• 1 heaped teaspoon small capers, rinsed if salty
• extra virgin olive oil
zest and juice of ½ a lemon
• 3 tablespoons tomato sauce
• 85g/3oz mozzarella
• 1 tablespoon finely sliced fresh flat-leaf parsley
• sea salt and freshly ground black pepper
• ½ a fresh red chilli, sliced
• 1 heaped teaspoon small capers, rinsed if salty
• extra virgin olive oil
zest and juice of ½ a lemon
• 3 tablespoons tomato sauce
• 85g/3oz mozzarella
• 1 tablespoon finely sliced fresh flat-leaf parsley
• sea salt and freshly ground black pepper
