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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
- 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.
- 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.
- Work it all together for 10 minutes, adding a little warm water from time to time, enough to produce a stiff dough.
- 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.
pounds mussels opened in the usual way and the shells discarded
cloves garlic finely chopped
can of tomato pulp
Oregano-enough to sprinkle over all- I prefer the marjoram-like oregano of Cephalonia for this recipe
- Fry the sauce for a few minutes, then spread over the pizza
- Bake in a very hot oven (245 C) for from 5 to 10 minutes, not so long as to let it brown.