Mussel Pizzette with Oregano

4

Portions

60'

Ηands on

This recipe comes from Alan Davidson’s “Mediterranean Seafood”, originally published by Penguin in 1972. It’s a great book for anyone interested to know about the fish of the region and it comes with some great local  recipes!

 

Procedure

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 10mins, 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 hours in a warm place. Roll each ball out into a 20cm long and about 1/2 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!

For the dough

800g all purpose flour
40g organic natural yeast
a pinch of salt
some warm water

 

For the topping

1 ½ kg mussels, shells discarded
6 garlic cloves, finely chopped
1 can tomato pulp
Aegean Isle Oregano
sea salt
black pepper
Extra Virgin olive oil for the topping

 

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© 2020 Daphnis and Chloe
© 2020 Daphnis and Chloe

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