Seafood Pizza

A thin, crispy crust holding the weight of the sea. Mussels open under the heat, releasing juices that blend with reduced tomato and melted cheese. The smell of toasted dough and oregano dominates as it leaves the oven.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 595
• Protein: 38 g
• Carbs: 68 g
• Fat: 19 g

Ingredients

• 500 g Bread dough ( room temperature )
• 200 g Round tomato ( as reduced puree )
• 150 g Buffalo milk mozzarella ("di bufala") ( drained and torn )
• 200 g Mytilus edulis ( cleaned )
• 150 g Wild shrimp ( peeled )
• 150 g Loligo vulgaris ( in rings )
• 2 piece Garlic ( minced )
• 2 tbsp Extra virgin olive oil
• 1 tsp Oregano
• 1 pinch Gray sea salt
• 1 tbsp Fresh flat-leaf parsley ( chopped )

Instructions

1. Base preparation

   Roll out the dough on a floured work surface. The disc should be thin in the center with a slightly thicker border to form the crust. The dough should be elastic and not tear.

2. Seafood preparation

   Clean the mussels. Cut the squid into regular rings. Peel the shrimp, keeping the tail. Finely mince the garlic. The ingredients must be very dry so as not to soak the dough.

3. Topping

   Spread the tomato sauce on the base without overloading. Arrange the torn mozzarella, then distribute the seafood evenly. Sprinkle with oregano and a drizzle of olive oil.

4. High heat cooking and finishing

   Bake at maximum heat on a hot stone or baking sheet. The crust should be golden and rigid, the mussels wide open, and the cheese bubbling. Upon removing from the oven, sprinkle with chopped fresh flat-leaf parsley for a touch of freshness.

Chef's tips

• Preheat your oven at least 45 minutes in advance so the base sears instantly.
• Don't overload the pizza with tomato sauce; the moisture from the seafood is enough for balance.
• Add fresh parsley only after taking it out of the oven to keep its aromas intact.

Storage

Consume immediately. Seafood does not reheat well as it becomes rubbery.