A recipe from the Good Food collection.
600 g (1 lb 5 oz) plain (all-purpose) flour, plus a little extra, for dusting
1 teaspoon dried yeast or 7 g (⅛ oz)fresh yeast
1 tablespoon olive oil, plus a little extra
350 g (12 oz) ripe tomatoes
2 tablespoons olive oil
1 large garlic clove, crushed
½ teaspoon sugar
pinch of chilli powder
1 tablespoon tomato paste (purée)
50 g (1¾ oz) squid, cleaned, cut into rings
165 g (5¾ oz) skinless cod fillets, cut into small chunks
110 g (4 oz) prawns (shrimp), peeled and deveined
50 g (1¾ oz) mussels, cooked and shells removed
8 anchovy fillets in oil, drained and patted dry
150 g (5½ oz) mozzarella or Gruyère cheese, cut into small cubes
few sprigs of basil
1. Mix 2 teaspoons of the flour in a large bowl with 60 ml (¼ cup) lukewarm water. Sprinkle the yeast over the top and stir to dissolve. Leave in a draught-free spot to activate. If the mixture does not bubble and foam in 5 minutes, it is dead—throw it away and start again.
2. Put the flour, the yeast mixture, 2 teaspoons salt, the olive oil and 200–250 ml (7–9 fl oz) water in a large bowl or in a food mixer with a dough hook. Mix together to form a dough, turn out onto a floured surface and knead for about 5 minutes. Put the dough back in the bowl and use your hands to smear the surface of the dough with a little extra oil to prevent it drying out. Cover with a tea towel and leave in a draught-free spot for about 2 hours, or until doubled in size.
3. Knock back the dough by punching it with your fist, then remove the dough from the bowl and divide into four portions. Dust with a little flour and roll into small balls. Place the balls on a tray or board dusted with a little flour and cover with a clean tea towel. Leave to rest for at least 30 minutes and up to 2 hours.
4. Meanwhile, make the topping for the pizza. Score a cross in the base of each tomato. Put in boiling water for 30 seconds, then plunge into cold water and peel the skin away from the cross. Roughly chop the tomatoes, discarding the cores. Heat the olive oil in a saucepan and, when hot, add the garlic. Cook for 30 seconds before adding the tomatoes, sugar, chilli powder and tomato paste. Bring the mixture to the boil, then reduce to a simmer and cook, uncovered, for 20 minutes, by which time the sauce will be reduced and thick. Season.
5. Once the dough is ready, preheat the oven to 230°C (450°F/Gas 8). Heavily dust the work surface with flour to prevent the dough from sticking, then use your hands to flatten out a dough ball into a circle. Finish off with a rolling pin to make a thin crust, about 2 mm (⅛ inch) thick, and transfer to a baking sheet or pizza tray. Repeat with the remaining balls.
6. Working quickly, spread the tomato mixture over the dough and scatter the seafood on top. Dot the cubes of cheese and sprigs of basil in between the fish. Season and bake for about 10 minutes, or until the base is golden and crisp and the topping is cooked.