Instructions: Dissolve the yeast in the water.

Pile the flour onto a work surface make a well in the centre and add the yeast water salt and sugar.

Incorporate to make a dough and knead until silky and soft.

Dust with the semolina flour put in a bowl and leave in a warm place for 1 hour to double in size.

Knock back the risen dough (by punching it a couple of times) and divide into four bits. Flatten each piece with a rolling pin and using your fingers stretch into long flat oval shapes.

Dust on both sides with semolina.

While the dough is rising see to the mussels: scrub and debeard and throw away any that dont close.

Sweat the shallot in 1 tbsp olive oil with the garlic salt and pepper until soft.

Add the mussels and 2 tbsp of water cover and steam open.

This will only take about 2 minutes.

Put the passata into a pan add the remaining olive off tip in the garlicky mussel juices and bubble down until thickened Heat a lightly oiled heavy baking sheet in the oven set at its highest setting until very hot.

Cover each pizza base with a good layer of passata leaving a border to avoid overspill. Lightly press in the mussels and add a few shelled ones here and there between the shells.

Put them on the baking sheet and bake for 15 minutes or until puffed up and cooked through.

Mussels just arent mussels without their shells which is why Ive used them unshelled on these pizzas. Its not all about looks: the shells protect the flesh from the heat of the oven and prevent it from shrivelling. If you dont want to get involved with making a dough from scratch use packet pizzabase mix instead; just dust with semolina flour if you want a professional finish.

Makes 4 pizzas

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