410g (13oz) strong plain flour
1 teaspoon salt
15g (1/2 oz) fresh yeast or 2 teaspoons easy dry yeast
250ml (8ft oz/1 cup) lukewarm water
2 tea spoons olive oil


4 large tomatoes
1 large onion
2 tablespoons olive oil
220g(7oz) bottled or can mussels
60g(20z) can anchovy fillets in oil
250g(80oz) smoked mackerel fillets
220g(7oz)peeled prawns
2 table spoonsdrained,chopped capers
1/2 teaspoon salt
freshly milled black pepper to taste
2 table spoons shredded fresh basil
sprig fresh basil for garnishing


1: make dough with flour, salt, yeast, water and oil as given in step- by- step instruction and pictures on pages 34-35
2: roll out risen dough into an oval on a large, oiled Swiss roll tin as shown in step by step pictures in page 19. Fold edges of dough inwards to form a raised rim. Leave in warm place while preparing topping. Preheat oven to 220c (425f/gas 7).
3: cover tomatoes with boiling water for 30 seconds, then plunge into cold water, peel away skins and finely chop. set aside. Peel and chop onion, then fry onion in half the oil until just beginning to turn golden. Add tomatoes and cook gently, uncovered, until most of the liquid has evaporated, stirring frequently. Cool and spread over pizza base
4: drain mussels. Chop anchovies and flake mackerel fillets with 2 forks, arrange over pizza with prawns and capers sprinkle with salt and pepper then spoon over remaining oil.
5: bake in oven for 30 mins until golden brown and crisp. Scatter top with shredded basil. Cut into portion and serve straight away garnished with basil.

preparation time

abut 1 hour, plus 1 1/2 hours for rising dough