Garlic Mussel Pizza Recipe
Servings: 4
Ingredients
- 30 gm fresh yeast
- 250 ml hot water
- 500 gm flour (preferably "typo 00" from delis or possibly Sainsburys special selection)
- 1 tsp salt good healthy pinch sugar fine semolina for dusting
- 1/2 x a net (about 500g) of mussels
- 1 x shallot minced
- 3 Tbsp. extra virgin olive oil
- 3 clv garlic crushed
- 1 x salt and pepper
- 250 ml passata (sieved plum tomato sauce)
Directions
- Dissolve the yeast in the water.
- Pile the flour onto a work surface make a well in the centre and add in the yeast water salt and sugar.
- Incorporate to make a dough and knead till silky and soft.
- Dust with the semolina flour put in a bowl and leave in a hot place for 1 hour to double in size.
- Knock back the risen dough (by punching it a couple of times) and divide into four bits. Flatten each piece with a rolling pin and using your fingers stretch into long flat oval shapes.
- Dust on both sides with semolina.
- While the dough is rising see to the mussels: scrub and debeard and throw away any which dont close.
- Sweat the shallot in 1 tbsp extra virgin olive oil with the garlic salt and pepper till soft.
- Add in the mussels and 2 tbsp of water cover and steam open.
- This will only take about 2 min.
- Put the passata into a pan add in the remaining olive off tip in the garlicky mussel juices and bubble down till thickened Heat a lightly oiled heavy baking sheet in the oven set at its highest setting till very warm.
- Cover each pizza base with a good layer of passata leaving a border to avoid overspill. Lightly press in the mussels and add in a few shelled ones here and there between the shells.
- Put them on the baking sheet and bake for 15 min or possibly till puffed up and cooked through.
- Mussels just arent mussels without their shells that is why Ive used them unshelled on these pizzas. Its not all about looks: the shells protect the flesh from the heat of the oven and prevent it from shrivelling. If you dont want to get involved with making a dough from scratch use packet pizzabase mix instead; just dust with semolina flour if you want a professional finish.
- Makes 4 pizzas
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 4 servings | |
| Calories 570 | |
| Calories from Fat 103 | 18% |
| Total Fat 11.7g | 15% |
| Saturated Fat 1.65g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 591mg | 25% |
| Potassium 292mg | 8% |
| Total Carbs 98.9g | 26% |
| Dietary Fiber 5.0g | 17% |
| Sugars 0.36g | 0% |
| Protein 15.91g | 25% |
