Mozzarella, anchovies, chilli, capers and parsley pizza topping
A brilliantly salty flavour
Mozzarella, anchovies, chilli, capers and parsley pizza topping
A brilliantly salty flavour
“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
Cooks In50 minutes
DifficultySuper easy
Nutrition per serving
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Calories 506 25%
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Fat 44.8g 64%
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Saturates 12.5g 63%
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Sugars 2.6g 3%
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Protein 19.3g 39%
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Carbs 5.1g 2%
Of an adult's reference intake
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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
- 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.
© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited