Ingredients
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100 g Calamari, cleaned and cut into rings, from one of the Blue Island Fish Markets
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200 g Hake fillet, skinned and cut into small pieces, , from one of the Blue Island Fish Markets
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200 g medium size Shrimps, cleaned from one of the Blue Island Fish Markets
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50 g Mussels, cooked and without shells, from one of the Blue Island Fish Markets
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400 g fresh pizza dough
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g ripe tomatoes
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2 tablespoons olive oil
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1 large clove garlic
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1/2 teaspoon sugar
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1 pinch chilli powder
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1 tablespoon tomato purée
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8 anchovy fillets in oil, drained
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150 g Mozzarella cheese, cut into cubes
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Basil leaves, for garnish
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Salt (optional)
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Freshly ground pepper (optional)
Instructions
Purchase the seafood, cleaned and chopped, from one of the Blue Island Fish Markets.
With a sharp knife, remove the stalk of each tomato and cut a cross at its base. Soak the tomatoes in boiling water for 30 seconds. Put the tomatoes in cold water and peel them, starting from the point with the cross. Coarsely chop the peeled tomatoes.
Heat 2 tablespoons of olive oil in a frying pan, add garlic and cook for 30 seconds. Add the tomatoes, sugar, chilli powder, tomato purée and bring to the boil. Lower the heat and simmer, without a lid, for 20 minutes, until it is a thick sauce. Season with salt and pepper.
Preheat the oven to 230°C.
Roll out the fresh pizza dough in the shape of a circle on a lightly floured surface. Transfer to a circular baking dish. Spread the tomato sauce evenly over the dough. Scatter the seafood over the sauce. Put the mozzarella pieces and basil leaves between the seafood.
Season with salt and pepper and bake for 10-15 minutes, until the base of the dough is golden brown and the seafood is cooked.
Bon appétit!
