Chef of the Month tells his seafood secrets
FRUTTI DI MARE PIZZA RECIPE
BY JOHNNY DI FRANCECSCO
250g pizza dough
2g Spolverina flour
80g cooked tomato
80g Fior di latte
2 half scallop
4 calamari rings
3 21/25 (size) prawns
5ml extra virgin olive oil.
For the seafood:
Heat oil with garlic in a pan
Add calamari rings and scallops
Add mussels and clams
Drain liquid and set seafood aside for a moment.
To assemble the pizza:
Heat the oven to 240C
Spread the tomato on the pizza base.
Scatter fior di latte and drizzle extra virgin olive oil.
Cook the pizza until crisp around the edges and the cheese has softened - about 10 mins.
Take out of the oven and plate the rocket over the top.
Place cooked seafood over the rocket and serve.