Seafood Parillada in Crispy Pizza Dough with Espelette Pepper – Recipe for 6

Ingredients

• 250 g pizza dough
• 300 g large prawns
• 1/2 l Bouchot mussels
• 1 small fennel heart
• 1 lime
• 2 tbsp olive oil
• Espelette pepper, to taste

Instructions

1. Thinly slice the fennel heart into fine strips.
2. Shell the prawns, removing veins if necessary.
3. Scrape and thoroughly wash the mussels. Open them in a dry skillet over high heat. Remove the mussels from their shells and reserve. Transfer the cooking juices to a saucepan. Add the lime juice and some zest. Bring to a boil, then add the fennel strips. Simmer for 5 minutes before adding the mussels and prawns. Remove from heat and set aside.
4. Preheat the oven to 210°C (thermostat 7).
5. Roll out the pizza dough into a 28 cm circle. Place on a Silpat mat or parchment-lined baking sheet. Prick with a fork, leaving a 2 cm border intact. Lightly brush with olive oil.
6. Bake for 10 minutes until lightly golden.
7. Remove from the oven, evenly distribute the seafood mixture over the dough, and sprinkle with Espelette pepper.
8. Return to the oven and bake for another 10 minutes. Serve immediately for the best flavor and texture.