Anna Teresa Callen's Pizza alla Cozze

• 1/2 recipe basic pizza dough (see note)
• 5 ripe plum tomatoes, peeled, seeded and sliced
• 3 1/2 tablespoons olive oil
• Pinch of oregano
• Salt to taste
• 1 clove garlic, minced
• 20 small to medium sized mussels (1 to 1 1/2 pounds), well scrubbed
• 1/4 cup dry white wine or water
• 1 teaspoon lemon juice
• 1/2 tablespoon freshly minced parsley
• Freshly ground black pepper

1. Preheat oven to 425 degrees.
2. Roll or stretch dough to fit a lightly oiled 12-inch pizza pan.
3. Mix tomatoes with 3 tablespoons of the oil, the oregano, salt and garlic.
4. Spread over dough.
5. Place pizza on bottom shelf of preheated oven and bake from 15 to 20 minutes, until lightly browned but not quite finished.
6. While the pizza is baking, steam mussels in wine or water in a covered saucepan until they just open.
7. Shuck them and toss them in a bowl with remaining half tablespoon of oil, the lemon juice, parsley and pepper.
8. After the pizza has baked from 15 to 20 minutes as in step 4, remove it from the oven and arrange the seasoned mussels attractively over the top.
9. Return pizza to oven to finish baking, 5 to 10 minutes longer.
10. Serve at once.

recipe basic pizza, tomatoes, olive oil, oregano, salt, clove garlic, mussels, white wine, lemon juice, parsley, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/6686 (may not work)