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.