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Serves
6 individual pizzas
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
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Ingredients
- The making of the dough
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800 grams
flour
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40 grams
yeast
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a little
salt
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some
warm water
- The provision of the filling and the cooking.
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3.3 pounds
mussels opened in the usual way and the shells discarded
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6
cloves garlic finely chopped
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Black pepper
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1
can of tomato pulp
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Oregano-enough to sprinkle over all- I prefer the marjoram-like oregano of Cephalonia for this recipe
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Olive-oil
Directions
- The making of the dough
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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.
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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.
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Work it all together for 10 minutes, adding a little warm water from time to time, enough to produce a stiff dough.
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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.
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Fry the sauce for a few minutes, then spread over the pizza
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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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