Seafood Pizza

Ingredients

• 200 g frozen seafood mix
• 200 g spelt whole‑grain flour
• 200 g spelt flour (Type 630)
• Salt
• 0.5 cube Yeast
• 1 small organic orange
• 1 Garlic clove
• 200 g passata
• 2 tbsp Tomato paste
• Pepper
• chili powder
• 1 bulb fennel
• 40 g sun‑dried tomatoes in oil
• 250 g mozzarella

Instructions

1. 1.

   Let the frozen seafood thaw according to the package instructions.

2. 2.

   Mix the flours and ½ tsp salt in a bowl, press a well into the centre. Break the yeast into it. Add 250 ml lukewarm water and knead with a hand mixer’s dough hooks until smooth. Cover the dough and let rise in a warm place for about 30 minutes. Meanwhile wash the orange hot, dry‑rub and grate its zest. Peel the garlic and finely chop. Stir together passata, tomato paste, orange zest and garlic. Season with salt, pepper and chili powder to taste. Clean, rinse and dice the fennel. Drain the tomatoes and cut into strips. Drain the mozzarella and slice. Rinse thawed seafood under cold water, drain and pat dry. Divide dough on a floured surface into 8 portions and roll each into a circle about 12 cm in diameter. Line two baking trays with parchment paper. Place four pizzas on each tray. Spread tomato purée over the bases. Arrange seafood, fennel and tomato strips on top. Add mozzarella slices. Bake in a preheated oven at 225 °C (fan: 200 °C, gas: level 3‑4) on the lowest rack for 15–20 minutes. Remove from oven and lift pizzas with parchment paper off the tray.