Mozzarella, anchovies, chilli, capers & parsley pizza toppin

Bahan-bahan

4 anchovy fillets

½ fresh red chilli, sliced

1 heaped teaspoon small capers, rinsed if salty

extra virgin olive oil

zest and juice of ½ lemon

3 tablespoons tomato sauce

50 g mozzarella

1 tablespoon finely sliced fresh flat-leaf parsley

sea salt

freshly ground black pepper

Petunjuk

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.