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pizza with mozzarella, anchovies, chilli, capers and parsley
starterMake 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.
from Jamie's Italy
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ingredients
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
"Great kit makes cooking a pleasure."
"Smear the tomato sauce evenly over the pizza base".
Ciao luigi
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