Pizza ai Frutti di Mare

Seafood kept out of the oven almost entirely, and no cheese.

Shellfish. Not vegetarian — contains shellfish.

Ingredients

• 4 pizza bases, made as for pizza napoletana
• 400 g San Marzano tomatoes, crushed by hand, raw
• 400 g mussels and clams, steamed open and shelled
• 200 g raw prawns, peeled
• 200 g small squid, in rings
• 3 garlic cloves, sliced thin
• parsley and 1 lemon
• 4 tablespoons olive oil
• 1 teaspoon salt

Method

1. Make and prove the base as for pizza napoletana.
2. Steam the mussels and clams open in a covered pan, 3 minutes, and shell them. Keep nothing of their liquor for the pizza — it would soak the base.
3. NO CHEESE. Mozzarella and shellfish fight, and the melted fat coats everything so the seafood stops tasting of the sea.
4. Spread the raw tomato, scatter the garlic, and bake the base with the tomato ALONE for 60 seconds.
5. NOW ADD THE SEAFOOD AND GIVE IT 30 SECONDS MORE, no longer. Squid turns to rubber in about forty seconds at this heat and a prawn is overcooked almost on contact — the whole method is keeping them out of the oven.
6. The shelled mussels and clams are already cooked and are there only to warm through.
7. Parsley, raw oil and a squeeze of lemon as it comes out.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes