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Mussel Pizzette with Oregano




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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!



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!

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 &
Extra Virgin olive oil for the topping


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