Dilute the yeast with some warm water, add 2 pinches of flour, stir well and let rise for 30 mins. Place the flour on a pastry board, make well in the centre and fill with the yeast mixture and salt. Work the dough for 10 mins, adding warm water from time to time, enough to produce a stiff dough. Divide the dough in 6 balls, cover with a clean, wet cloth and let rise for about 2 hrs in a warm place. Roll each ball out into a 20 cm long and about ½ cm thick circle. Let the edges slightly thicker than the center.

In a hot oiled pan, sauté the garlic, salt and pepper, then add the tomato sauce.

Cook on medium-high for 15 mins, add the mussels and let cook for another 5 mins.

Let the sauce cool, then spread over the pizzas. Season with the Aegean Isle Oregano and a few drops of Extra Virgin olive oil. Bake in a very hot oven (245°C/ 470°F) for 5-10 mins, without letting the pizzas brown. Enjoy!