300g/11 oz baby Octopus, dezed andmed 2 tablesponse opus extra for brushing and during
300 g/11 oz raw prawns 300 g/11 z darts, scrubbed
300 g/11 oz mussels scrubbed and beards removed
1 onion this ced 4 cloves garlic, thinly sliced
1 fresh chilli, de-seeded and chopped
1 tablespoon chopped fresh falleat parsley 1 quantity Pizza Dough
plain flour, for dusting
300 g/11 oz cherry tomatoes, peeled and quartered


1.Cook the octopuses in salted, boiling water until tender, then drain well. Brush a baking sheet with olive on or line with taking parchment.
2.Parboil the prawns for 2-3 minutes, then dian peer and devein them.
3.Discard any clams or mussels with brokerishes or that do not shut immediately when sharply tapped.
4.Place them in a dry frying pan and set over a high heal 1 or 5 minutes until they open.
5.Discard any that remain closed. Remove the cams and mussels from their shells. Heat the oil in a frying pan add the onion garlic and chilli and cook over a low heat, stirring occasionally, for 5 minutes, then add the octopuses, mussels, clams and prawns.
6.Season with salt and cook, stirring frequently, for 5 minutes Remove from the heat and add the parsley. Preheat the oven to 220°C/425°F/Gas Mark 7. Roll out the dough on a lightly floured surface, then press it out on the baking sheet.
7.Scatter the tornatoes on top, drizzle with oil and bake for about 15 minutes. Arrange the sealood on top and return the pizza to the oven for a further 7-8 minutes (no longer or the seafood will become tough).

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