Pizza With Mussels, Tomato And Oregano Recipe

Name: Pizza With Mussels, Tomato And Oregano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The making of the dough; 800 grams flour; 40 grams yeast; a little salt; some warm water; The provision of the filling and the cooking.; 3.3 pounds mussels opened in the usual way and the shells discarded; 6 cloves garlic finely chopped; Black pepper; 1 can of tomato pulp; Oregano-enough to sprinkle over all- I prefer the marjoram-like oregano of Cephalonia for this recipe; Olive-oil

Servings: persons

The making of the dough
800 grams flour
40 grams yeast
a little salt
some warm water
The provision of the filling and the cooking.
3.3 pounds mussels opened in the usual way and the shells discarded
6 cloves garlic finely chopped
Black pepper
1 can of tomato pulp
Oregano-enough to sprinkle over all- I prefer the marjoram-like oregano of Cephalonia for this recipe
Olive-oil

1
Dilute the yeast in a a cup with a little warm water, add 2 pinches of flour, mix well and leave to rise for half an hour.
2
Put the rest of the flour on to a pastry board, make the well in the middle and put the yeast mixture and the salt in that.
3
Work it all together for 10 minutes, adding a little warm water from time to time, enough to produce a stiff dough.
4
Divide the result in 6 balls, cover with a clean, wet cloth and leave it to rise for 2 hours or so, in a warm place. Then roll each ball out into a round which should be 20cm across and 1/2cm thick (but very lightly thicker round the edge than in the cente).
5
Fry the sauce for a few minutes, then spread over the pizza
6
Bake in a very hot oven (245 C) for from 5 to 10 minutes, not so long as to let it brown.

753

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: The making of the dough, 800 grams flour, 40 grams yeast, a little salt, and more.

Yes, Pizza With Mussels, Tomato And Oregano falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pizza With Mussels, Tomato And Oregano

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions