Seafood Pizza
Recipe
Any combination
of shellfish or other seafood can be used as a pizza topping. Aim
for an interesting combination of flavors and textures.
Ingredients: |
450 g/ 1 lb
175g/ 6 oz
225g/ 8 oz
1
175 g/ 6 oz
2
45 ml/ 3 tbsp
45 ml/ 3 tbsp
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peeled plum tomatoes, fresh or
canned, weighed whole, without extra juice
small squid
fresh mussels
quantity Pizza Dough
prawns, raw or cooked, peeled and deveined
garlic cloves, finely chopped
chopped fresh parsley
olive oil
salt and ground black pepper |
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Method:
-
Preheat the oven
to 240 oC/ 475 oF/ Gas 9
at least 20 minutes before baking the pizza.
Strain the tomatoes through the medium holes of
a food mill placed over a bowl, scraping in all
the pulp.
-
Working near the
sink, clean the squid by first peeling off the
thin skin from the body section. Rinse
thoroughly. Pull the head and tentacles away
from the body section. Some of the intestines
will come away with the head.
-
Remove and discard
the translucent quill and any remaining insides
from the body. Sever the tentacles from the
head. Discard the head and intestines. Remove
the small hard beak from the base of the
tentacles. Rinse the body and tentacles under
running water. Drain. Slice the bodies into 5
mm/ 1/4 in rings. Pat dry with kitchen paper.
-
Scrape any
barnacles off the mussels, and scrub well with a
stiff brush. Rinse in several changes of cold
water. Place the mussels in a saucepan and heat
until they open. Lift them out with a slotted
spoon, and remove to a side dish. Break off the
empty half shells, and discard.
-
Roll out the dough
to a 25 cm/ 10in round. Spread some of the
pureed tomatoes on it, leaving the rim
uncovered. Dot with the prawns, squid rings and
tentacles. Sprinkle with the garlic, parsley,
salt and pepper, and olive oil. Immediately
place the pizza in the oven. Bake for about 8
minutes.
-
Remove from the
oven, and add the mussels in the half shells.
Return to the oven and bake for a further 7-10
minutes, or until the crust is golden.
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SERVES 4 |
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