Risotto
37 min · 753 kcal · Italian
Seafood Pizza
Pizza ai frutti di mare, the Neapolitan way: a slow-risen dough, hand-crushed San Marzano tomatoes and no cheese, topped with clams, prawns and squid that go on near the end of the bake so they stay tender. Finished with garlic, parsley and a thread of olive oil.
Instructions
- Crumble 1 g of fresh yeast into 95 ml of lukewarm water and stir until dissolved. Add 150 g of "00" flour a handful at a time, mixing to a shaggy mass, then add 4 g of fine sea salt and knead on an unfloured surface for 10 minutes until the dough is smooth, elastic and no longer tacky.
- Shape the dough into a tight ball, put it in a lightly oiled bowl, cover with a damp cloth and leave at cool room temperature for 8 hours, until doubled and slack with a domed, blistered surface.
- Meanwhile, rinse 70 g of clams and leave them in a bowl of cold salted water for 1 hour to purge the grit. Drain, tip into a small pan with a splash of water, cover and set over high heat for 3 minutes, shaking once, until the shells open. Discard any that stay shut, pick out the meats and strain the liquor through a fine sieve.
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951kcal
77gprotein
66gcarbs
47gfat
15gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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