The best recipes

Mozzarella, anchovies, chilli, capers and parsley pizza topping

Mozzarella, anchovies, chilli, capers and parsley pizza topping

Mozzarella, anchovies, chilli, capers and parsley pizza topping

A brilliantly salty flavour

  • Germany
  • UK

Would you rather see the UK version?Would you rather see the US version?Would you rather see the Australian version?Would you rather see the German version?Would you rather see the Dutch version?Você prefere ver a versão em português?Close

A brilliantly salty flavour

Makes enough for 1 pizza

Cooks In50 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 506 25%

  • Fat 44.8g 64%

  • Saturates 12.5g 63%

  • Sugars 2.6g 3%

  • Protein 19.3g 39%

  • Carbs 5.1g 2%

Of an adult's reference intake

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

recipe adapted from

Jamie's Italy

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.


Watch the video: Simple Pasta with Capers and Olives (September 2021).