Pizza with Mussels, Tomato and Oregano

By • April 15, 2014 0 Comments

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Author Notes: This recipe comes from Alan Davidson’s “Mediterranean Seafood”, a great book originally published by Penguin in 1972. I own a more recent edition by Prospect Books which, seen as an object is not attractive enough to become a favorite.Evangelia


Serves 6 individual pizzas

The making of the dough

  • 800 grams flour
  • 40 grams yeast
  • A little salt
  • Some warm water
  1. Dilute the yeast in a a cup with a little warm water, add 2 pinches of flour, mix well and leave to rise for half an hour.
  2. Put the rest of the flour on to a pastry board, make the well in the middle and put the yeast mixture and the salt in that.
  3. Work it all together for 10 minutes, adding a little warm water from time to time, enough to produce a stiff dough.
  4. Divide the result in 6 balls, cover with a clean, wet cloth and leave it to rise for 2 hours or so, in a warm place. Then roll each ball out into a round which should be 20cm across and 1/2cm thick (but very lightly thicker round the edge than in the cente).

The provision of the filling and the cooking.

  • 3.3 pounds mussels opened in the usual way and the shells discarded
  • 6 cloves garlic finely chopped
  • Black pepper
  • 1 can of tomato pulp
  • Oregano-enough to sprinkle over all- I prefer the marjoram-like oregano of Cephalonia for this recipe
  • Olive-oil
  1. Fry the sauce for a few minutes, then spread over the pizza
  2. Bake in a very hot oven (245 C) for from 5 to 10 minutes, not so long as to let it brown.

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