Mussels Pizza

Ingredients

• 300 g flour
• 1 tsp salt
• 20 g yeast
• 2 tbsp oil
• 4 tbsp olive oil
• Salt
• Pepper
• 2 shallots
• 2 Garlic cloves
• 1 kg mussels
• 2 tbsp lemon juice
• 0.5 tsp Italian herbs
• 1 tbsp Tomato Paste
• 200 g pizza tomatoes
• 1 tbsp chopped herbs
• 50 ml red wine
• 1 tsp sea salt
• 125 ml dry white wine
• 1 small carrot
• 1 stalk Celery
• parsley (for garnish)
• 100 g freshly grated Parmesan

Instructions

1. 1.

   Mix flour and salt in a bowl and make a well. Stir the yeast into 75 ml lukewarm water and add it to the flour well, mixing with a little flour. Cover and let rise for about 15 minutes, then knead everything with 75-90 ml lukewarm water into a relatively firm dough. Knead vigorously until the dough is smooth and elastic. Let the dough rise covered in a warm place for 30 minutes. Divide the dough into two portions and roll into flatbreads.

2. 2.

   Wash the mussels thoroughly. Peel and finely dice the shallots. Separate the garlic cloves and mince very finely. Clean the carrot and celery stalk and cut them into small pieces. Sauté half of the shallots and half of the garlic in 2 tbsp olive oil, add tomato paste and roast briefly, pour in pizza tomatoes and red wine, and reduce until thick. Stir in 1 tbsp lemon juice and Italian herbs, season with salt and pepper.

3. 3.

   Sauté the remaining shallots and garlic in the rest of the olive oil, add carrot and celery, sauté together, season with sea salt and pepper, pour in white wine and 500 ml water, adjust with lemon juice. Add mussels and cook in a closed pot (shake occasionally) for about 5 minutes. Then drain the mussels, remove the flesh from the shells (discard closed shells).

4. 4.

   Spread the tomato mixture on the flatbreads. Bake each flatbread in a preheated oven at 220 °C (convection, lower rack) for 10 minutes. Then top with mussels, sprinkle parmesan and bake another 10-15 minutes. Serve sprinkled with herbs and parsley leaves.