Ingredients
- Tomato purée, 250 g
- 2-3 ripened tomatoes
- 4 slices of red pepper
- Bufalo mozzarella, 250 g
- Ricotta cheese, 200g
- Mushrooms, 200g
- Peeled prawn, 100g
- Ham 4 slices
- Lemon juicee
- Parsley
- A glove of garlic
- Clams and mussels, 400g
- Black olives and basil (for decoration)
Directions
First prepare the dough, let it rise for one hour, clean the tomatoes and slice them like the peppers. Clean the mushrooms, and slice them. Cook them in a pan with some oil, garlic and parsley for 5 minutes: keep them warm. Let the mussels open in a pan with Clam, oil and some lemon juice. Keep them warm. Spread the dough and divide into 4 disks; spread evenly with tomato purée and top with the rest of the ingredients in 4 parts: Ricotta cheese on the first one, mozzarella slices on the second together with tomato slices, slices of pepper on the third, and tomato puree on the last. Add a little Salt and place the pizzas in the oven at 220 C for 15 minutes. Take the pizzas out of the oven, add some mushroom on top of the pepper, sea shell and prawn on the tomato and sliced ham on the ricotta. Place in the oven again for 5 minutes: top with olives and basil leaves.
From pizza.it
