Thu, May 24 2012
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.
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
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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" target="_blank">http://www.jamieoliver.com/recipes/pasta-and-pizza/the_quickest_tomato_sauce">tomato sauce evenly over the pizza" target="_blank">http://www.jamieoliver.com/recipes/pasta-and-pizza/pizza_dough">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.
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