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Mussel Pizzette with Oregano




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!



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



Daphnis and Chloe is a culinary herb and spice company dedicated to cooks who are looking for Mediterranean ingredients of the finest quality.

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