Seafood pizza with cherry tomatoes

Ingredients

For 1 serving

• All-purpose flour80 g
• Active dry yeast2 g
• Mussels400 g
• Clams400 g
• Shrimp80 g
• Cherry tomatoes120 g
• Garlic1 clove
• Parsley5 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, shellfish,

In season: May – September

Method

1. In a bowl dissolve the dried yeast in lukewarm water, about two-thirds of the weight of the flour. Add the 00 flour and finally a pinch of salt, then knead on the worktop for 8 minutes, until smooth and elastic.
2. Shape it into a ball, cover it and leave it to rise for 90 minutes in a warm place, until doubled in size. Half an hour before the end, preheat the oven to its maximum, 250 °C (conventional), with a baking tray inside to heat up.
3. While it rises, clean the mussels by scraping the shells and pulling off the beards, and rinse the clams well. Peel the prawns and remove the dark vein. Chop the parsley and wash and halve the cherry tomatoes.
4. Heat half the oil in a wide frying pan with the crushed garlic, add the mussels and clams, cover and cook over high heat for 3–4 minutes, until they open (discard any that stay shut). Shell most of them, add the prawns and cook for 1 minute, until pink; strain the juices and keep a few spoonfuls.
5. Turn the dough out onto baking paper and push it out with your fingertips from the centre outwards into a thin disc, leaving the edge slightly thicker. Scatter the tomatoes with a pinch of salt. Slide the pizza on its paper onto the hot tray and bake at 250 °C for 10 minutes, until the edge is golden.
6. Add the seafood with a spoonful of its juices and return to the oven for 2 minutes, just to warm through. Finish with the parsley and the remaining oil.