Recipe Details
| Title | A-Mozzarella anchovies chilli capers and parsley pizza topping |
|
| Author | Jamie Oliver | |
| Portions | 1 | |
| Created | 16th February 2015 08:35 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 151.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Capers, canned | 1 Teaspoon Heaped | |
| Oil, olive | 2 Tablespoon | |
| Cheese, Mozzarella, whole milk | 50 Gram |  |
| Parsley, raw | 1 Tablespoon | |
| Salt, sea | 1 Pinch | |
| Pepper, black | 1 Pinch | |
| Pepper, hot chilli, red, raw | 0.5 Medium | |
| Lemon, juice | 22.5 Millilitre | |
| Lemon, peel | 7.5 Millilitre | |
| Anchovy fillet | 4 Unit |  |
Special Dietary Requirements Suitability
| None! |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 456 |  |
| Protein | 31.87% | |
| Other Carbohydrate | 1.89% | |
| Sugar | 1.73% | |
| Fat Saturated | 55.10% | |
| Fat Unsaturated | 58.75% | |
| Fiber | 4.57% | |
| Sodium | 29.15% | |
| Salt | 30.35% | |
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Recipe Method
1. 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. 2. Squeeze over a little lemon juice as well and mix up. 3. 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. 4.. Evenly lay over the anchovy fillets, scatter over the capers (rinsed if salty) and chilli, and sprinkle with a little finely sliced parsley and seasoning. 5. Drizzle with the leftover marinating oil and cook until crisp and golden.