Ingredients:
1/2 can of Smoked Mussels
Ingredients for a round pizza (about 11 inches in diameter): For the crust*
- 3/4 cup Manitoba flour
- 1 1/4 cups type 45 flour
- 2/3 cup water at room temperature
- 4 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon fresh baker's yeast For the topping
- 1 cup tomato sauce
- 1/2 cup semi-cured pecorino cheese
- Extra virgin olive oil, salt, and pepper to taste
- Fresh basil
Preparation:
Prepare the dough: place the water in a cup, add the yeast, and mix well until completely dissolved.
In a bowl, combine the two flours and about half of the water, kneading with your hands, and add the salt and the remaining water until you obtain a uniform dough.
Add the olive oil in a stream and mix it in.
Transfer the dough to a work surface and continue kneading for a few minutes until smooth and elastic. Let it rest for ten minutes.
Fold the dough slightly (it should form a ball), gently pulling the ends towards the center, and transfer the dough to a bowl, covering it with cling film.
Let it rise in a humid place (at a temperature between 77°F and 82°F) for about two hours, until doubled in size.
Place the dough on a work surface, pull it towards you and away several times until the ball is smooth and regular. Let it rest for another half hour, covering it with a cloth.
Preheat the oven and grease a baking tray where you will roll out the dough. Spread the tomato sauce first and then the drained mussels, grated pecorino cheese, and a pinch of pepper. Finish with a drizzle of olive oil.
Bake at 425°F for about 20 minutes (time may vary depending on the oven). Remove the pizza and garnish with fresh basil leaves.
*Alternatively, you can use 12.3 ounces of ready-to-use pizza dough. Remove it from the refrigerator at least two hours before using it and keep it at room temperature.
