• Water 200 cc.
• Flour 400 grams
• Salt ¾ tsp.
• Yeast 1tsp.
• Sugar ½ tsp.
• Olive oil
Place the flour in a crown-shaped container.
In the center, add sugar, olive oil, yeast and enough warm water (not to exceed 40 ° C) to dissolve the yeast.
Add the salt on the sides. Put all the ingredients together and add the rest of the water little by little. Knead until a homogenous mixture is obtained. Let rest for about 20 minutes.
Arrange the piece into a bun and let it rest again for another 20 minutes. Make it circular.
Sprinkle with flour at the base and place a small amount of sauce on the surface. Bake at 210 ° C until dough begins to color, then remove and place remaining ingredients and bake until done.
• Tomatoes 5 units
• Butter 50 grams
• Olive oil 60 cc.
• Pepper (optional)
Put the tomatoes in a blender to liquefy. Add olive oil and salt. Heat a frying pan with olive oil and when it is very hot, add the tomatoes avoiding igniting.
This procedure is done to remove as much acidity as the tomato can cause. Cook for two minutes.
Add a small amount of butter, oregano and parsley. Remove from heat and set aside.
• Mussel meat 30 units
• Pine nuts 100 grams
• Basil 60 grams
• Olive oil 200 cc.
Prepare the pesto with olive oil, previously cooked and peeled pine nuts (if not found, you can replace them with walnuts), basil, and salt.
Process all ingredients and marinate for 24 hours along with the mussels.
Bake the pizza with the tomato sauce. Add the cheese and mussels pesto, bake for one minute avoiding overcooking the ingredients.