White pizza with Vongole mussels, Blue mussels, Bonito flakes and grilled lemon
This is surely the best pizza we have ever developed and one that you simply have to try out and create yourself.
It is a "white" seafood pizza that is spicy, lemonly and full of flavours
Pizza dough for 4 pizzas
What you need:
300 grams 00 flour
300 grams normal flour
2 tsp salt
1 1/2 tsp dry yeast
3 teaspoon extra-virgin olive oil
4 dl lukewarm tap water
Take the bowl of your kitchen machine and pour in all ingredients.
With the dough hook attached let the machine knead thoroughly for 10 minutes.
The dough is useable after it has rested and risen for 2 hours but ideally let is rise in a air tight box for 1 hour in room temp. and for 12 hours in your fridge.
Pizza sauce (a "white" lemonly and spicy sauce instead of normal tomato sauce)
What you need:
1 tbsp dried basil
1 tbsp dried oregano
1-2 tsp dried chili flakes
6 garlic cloves finely chopped or mashed
juice of 1-2 lemons depending of size
2 dl olive oil
salt and pepper
mix all ingredients
Season with salt and pepper
let soak for 1 hour
200 g of cooked Blue mussels (you can cook fresh or buy them ready to use in glasses or jars)
200 g of cooked Vongole mussels or Clams (you can cook fresh or buy them ready to use in glasses or jars)
4 bags (balls) of Mozzarella cheese
Bonito flakes (in japanese speciality stores)
Freshly chopped parsley for garnishing after pizza is baked
Grilled lemon to squezze on the finished pizza
Place 4 dough balls on a heavily floured surface (best is durum flour) and use your fingers to stretch on at a time, then your hands to shape it into rounds.
Add the lemonly "white" sauce on top of dough
Distribute now lumps of Mozzarella cheese evenly
Drizzle with mussels
Add a little olive oil on top
Bake in an utterly hot owen with a pizza stone places in bottom for approx 10 min or until the crust has a few black spots
Before serving drizzle with chopped parsley and grilled lemon