Added by Stella Heath | Wed 28 Jan 2009 @ 12:03
thinly sliced mushrooms
firm white fish, laminated
mussels and clams, opened and shelled
green asparragus tips
I give no quantities, as I think it varies according to availabilty and tastes. What makes this pizza a little different is the method, as many of the ingredients can be quite watery and would spoil it if cooked all together.
If using raw asparragus, mussels and clams, open these over medium heat with a little water, drain and remove from thier shells, and boil the asparragus tips for 5-10 min in a little salted water. Drain well.
Roll out your pizza base, spread with tomato sauce and cook in a hot oven (220C) for 5 min.
Distribute wafer-thin slices of firm white fish, and pealed prawns, and return to the oven for 2 min.
Now add the cooked ingredients, break up the mozzarella and distribute it all over the pizza, sprinkle with olive oil and return to the oven till the cheese has melted.
I actually made two pizzas, leaving out this last step with the second, which I gave to my kids with instructions to cook it as they would any bought fresh (not frozen) pizza They loved it::thumbsup: