Pizza With Mussels, Tomato And Oregano

• The making of the dough
• 800 grams flour
• 40 grams yeast
• a little salt
• some warm water
• The provision of the filling and the cooking.
• 3.3 pounds mussels opened in the usual way and the shells discarded
• 6 cloves garlic finely chopped
• Black pepper
• 1 can of tomato pulp
• Oregano-enough to sprinkle over all- I prefer the marjoram-like oregano of Cephalonia for this recipe
• Olive-oil

1. Dilute the yeast in a a cup with a little warm water, add 2 pinches of flour, mix well and leave to rise for half an hour.
2. Put the rest of the flour on to a pastry board, make the well in the middle and put the yeast mixture and the salt in that.
3. Work it all together for 10 minutes, adding a little warm water from time to time, enough to produce a stiff dough.
4. Divide the result in 6 balls, cover with a clean, wet cloth and leave it to rise for 2 hours or so, in a warm place. Then roll each ball out into a round which should be 20cm across and 1/2cm thick (but very lightly thicker round the edge than in the cente).
5. Fry the sauce for a few minutes, then spread over the pizza
6. Bake in a very hot oven (245 C) for from 5 to 10 minutes, not so long as to let it brown.

dough, flour, yeast, salt, some warm water, provision, mussels, garlic, black pepper, tomato, oregano, oliveoil

Taken from food52.com/recipes/27828-pizza-with-mussels-tomato-and-oregano (may not work)