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10:50am Thursday 12th April 2012 in Recipes
25 g/1 oz fresh yeast
150 ml/5 fl oz water
1 tsp caster sugar
1 tbsp rapeseed oil
225–275g/8-10oz plain flour
½ tsp salt
1 tbsp fennel seeds or dill seeds
20 fresh Poole bay mussels
2 sliced red onions
1 pack fresh spinach
150 g/5 oz grated
Västerbottensost (Swedish hard cheese)
Mix the yeast with water warmed to 37°C/98°F.
Add sugar, oil, flour, salt and fennel seeds and knead for 10 minutes until the dough is smooth and elastic. Leave to rise for 30 minutes.
Halve the scallops. Wash the mussels and tap them sharply. Discard any that do not shut.
Preheat the oven to 250°C/475°F/Gas 9.
Divide the dough into 20 small pieces. Roll out each one thinly. Arrange the filling ingredients on top and sprinkle with cheese.
Bake for 10 minutes or until the mussels have opened and the pizzas are golden brown. Sprinkle lightly with pepper.