100g baby octopus, cleaned and cut into 2cm pieces
10 raw small prawns (shrimp), peeled and deveined
60g skinless firm white fish fillet, cut into 1cm pieces
1 river calamari, cleaned and cut into 5mm thick rings, tentacles reserved
2 tbsp chopped flat-leaf (Italian) parsley
125ml basic pizza sauce
coarse semolina, for dusting
lemon wedges, to serve
Method
Heat 1 tbsp of the olive oil in a large heavy-based frying pan, add the mussels, cover and shake the pan over high heat for 3 minutes, or until the shells just open. Pour into a colander over a bowl (reserving the juices) and, when cool enough to handle, remove the meat from the shells. Discard any unopened mussels.
Return the pan to the heat, add the remaining oil, then add the calamari rings and tentacles, prawns, fish and octopus and toss over high heat for 2 minutes, or until nearly cooked through. Add the parsley and season to taste, then pour the seafood into a colander placed over a bowl and return the pan to the heat. Add the pizza sauce and any juices from the seafood (including the mussel juices) and simmer over low heat for 6 minutes, or until slightly thickened.
Place a pizza stone or heavy-based oven tray in the oven and preheat to 250°C.
Lightly dust your workbench with semolina, then roll out dough into a 30cm round, place on a pizza tray and prick all over with a fork. Spread the base with the pizza sauce, scatter with Perfect Italiano Mozzarella, then the seafood. Place on the preheated stone or tray and bake for 5-6 minutes, or until the base is golden and crisp. Serve with the lemon wedges for squeezing over.
