Seafood Pizza in Teglia

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In Italian, ‘teglia’ means baking pan or casserole. This pizza recipe is baked in a rectangular baking dish, giving the pizza a different shape than one is used to see. But we assure you, these flavors are spot-on.

Preparation time: 45 minutes
Baking time: 45 minutes
Serves 6

Ingredients
FOR THE DOUGH
1 1⁄2 cups flour
1 teaspoon yeast
1⁄2 cup water
2 teaspoons sugar
2 teaspoons extra virgin olive oil
2 teaspoons salt

FOR THE SAUCE
1⁄2 cup tomato in can
1⁄4 tablespoon oregano
1 tablespoon extra virgin olive oil
8 pieces fresh basil

FOR THE TOPPINGS
1 cup mozzarella cheese, grated
2 cups mussels
2 garlic cloves
4 pieces squid, cut in
1⁄2 cm-thick slices
8 pieces shrimp, cleaned
salt and pepper, to taste
3 tablespoons olive oil
1⁄2 glass white wine
8 pieces fresh basil

Procedure
FOR THE DOUGH
1. In a bowl, put half of the flour with yeast, sugar, extra virgin olive oil, and water. Mix with fork until smooth. Add the remaining flour and salt, and mix very well using your hand until dough is elastic in form.
2. Cover the bowl with clean 3. film and allow to rise for 40 minutes.
3. Roll out the pizza dough on a 4. lightly floured surface to about 5 mm thick. Place in a baking tray (30×25 cm), then cover with clean wrap and bake for 40-45 minutes.

FOR THE PIZZA
1. Make the tomato sauce by mixing the tomato with salt, pepper, extra virgin olive oil, fresh basil, and oregano.
2. In a pan, heat 2 tablespoons olive oil, and fry 2 pieces garlic cloves. Add the mussels and the 1⁄2 glass white wine, then continue to cook until the mussels start to open. Season with salt and pepper, then set aside.
3. Fry the shrimp and squid with olive oil, garlic, salt, and pepper until cooked.
4. Heat oven at 180oC, and cook the pizza dough for 5 minutes. Remove the pizza from the oven, then spread the tomato sauce on top and cook for another 6 minutes.
5. Arrange the toppings with all the seafood, mozzarella cheese, and fresh basil. Cook for another 8 minutes. Serve with extra virgin olive oil.

This recipe was originally published in the December 2016 – January 2017 issue of Breakfast Magazine.