Luxurious shellfish pizzas

Makes 20
25 g/1 oz fresh yeast

150 ml/5 fl oz water
1 tsp caster sugar
1 tbsp rapeseed oil
225–275g/8-10oz plain flour
1⁄2 tsp salt
1 tbsp fennel seeds or dill seeds
10 pilgrim scallops
20 fresh mussels
20 scampi
2 sliced red onions
1 pack fresh spinach
150 g/5 oz grated Västerbottensost
Black pepper

Preheat the oven to 250°C/475°F/Gas 9. Mix the yeast with water warmed to 37°C/98°F. Add sugar, oil, flour, salt and fennel seeds and knead for 10 mins until the dough is smooth and elastic. Leave to rise for 30 mins.

Halve the pilgrim scallops.

Wash the mussels and tap them sharply. Discard any that do not shut. Divide the dough into 20 small pieces.
Roll out each one thinly. Arrange the filling on top and sprinkle with cheese. Bake for 10 mins or until the mussels have opened and the pizzas are golden brown. Sprinkle lightly with pepper.

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