Mussel, Pecorino Cheese, and Basil Pizza

• Makes one round pizza (about 28 cm diameter)
• For the base*
• 100 g of Manitoba flour
• 150 g of fine “00” flour
• 150 ml of water at room temperature
• 20 ml of extra virgin olive oil
• 5 g of salt
• 2.5 g of fresh baker's yeast
• For the topping
• ½ tin of smoked mussels
• 250 g of tomato sauce
• 50 g of semi-cured pecorino cheese
• Extra virgin olive oil, salt, and black 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, place the two types of flour and about half the water, kneading with your hands. Add the salt and remaining water and continue kneading until you get a uniform dough. Add the olive oil as a drizzle, kneading as you do. 

Transfer the dough to a worktop and continue to knead for a few minutes until it becomes smooth and springy. Set aside for about ten minutes.  

Make a slight fold in the dough (which should be in a ball) pulling the edges gently into the centre. Transfer the dough to a bowl and cover in clinging film. Leave to rise in a damp place (the temperature should be between 25°C and 28°C) for about two hours until doubled in size.  

Place the dough on a worktop and pull it towards you and away from you several times, until the ball is smooth and regular. Set aside for another half an hour covered with a cloth. 

Pre-heat the oven to 220°C / 425°F / Gas Mark 7. Grease an oven tray and roll out the dough. First, spread the tomato sauce over the dough, then top with the drained mussels, grated pecorino cheese, and a pinch of black pepper. Finish off with a drizzle of olive oil. 

Bake in the oven for around 20 minutes (this can vary depending on your oven). Take the pizza out of the oven and garnish with fresh basil.  

*Alternatively, you can use 350 g of ready-made pizza dough. If you do, take it out of the fridge at least two hours before use then keep it at room temperature.