Pizza ai frutti di mare
Unlike in Italy, in Finland a seafood pizza usually includes canned tuna. Feel free to leave it out and use some other seafood instead, like squid, clams, shrimps, crabmeat, etc.
1 portion of pizza dough
about 100 - 150 ml thick tomato sauce (preferably homemade)
50 ml tomato paste and 50 ml water
1 - 2 garlic cloves
2 - 3 tbsp olive oil
1 can (150 g/200 g) tuna packed in oil
additional toppings (may be omitted):
about 150 g surimi sticks (imitation crabmeat)
canned mussels, clams, or the like
anchovy fillets packed in oil
plain pitted or stuffed olives (black/green)
about 250 g fresh mozzarella cheese
freshly grated Parmesan cheese
1 small onion
fresh or canned champignons
1 red bell pepper
Flavour the olive oil with garlic: press the garlic cloves through a garlic press into a small bowl and top generously with oil. Cover and let steep in refrigerator for a couple of hours or until the oil has absorbed the flavour of garlic.
If you are using vegetables, slice the mushrooms and sauté them briefly in butter or oil to soften them. The canned mushrooms may also be sautéed in butter or oil to get rid of the excess moisture and to brown them, which will make them more flavourful.
Cut the onion in paper-thin slices, preferably using a mandoline or other similar slicing device.
You may peel the bell pepper either by roasting or baking it (see the instructions here), or using a vegetable peeler. Cut the peeled pepper in thin strips.
Knead the leavened pizza dough, divide it in two parts and roll them out on parchment paper into very thin disks or squares. Leave the pizza bottoms on the parchment paper or transfer to lightly oiled pizza pans. Cover with towel and let rise. The pizza dough recipe used here will yield two round pizza bottoms of a diameter of about 30 centimetres.
Meanwhile, drain the tuna and shred with a fork into smaller pieces. Cut the surimi sticks in thick slices. Drain the mussels and anchovies.
Cut the olives and the mozzarella in thin slices.
If you are using tomato paste instead of tomato sauce, mix the paste with the water. Stir until smooth.
Spread the pizza bottoms with the tomato sauce or the tomato paste-water mixture. Drizzle with the garlic oil.
Spread the mozzarella slices on top of the tomato sauce.
Sprinkle the grated Parmesan on top. Arrange the seafood, anchovies and olives (and the additional ingredients, if using any) evenly on top of the cheeses.
Bake the pizzas in the bottom part of the oven, either at 225 - 250 °C for about 7 to 10 minutes, or at 275 - 300 °C for about 4 to 8 minutes, or until the bottom is cooked and slightly browned and the cheese is bubbly.
To get the best result, you may have to adjust the rack position and the baking temperature and time according to your oven type.
If you are using a preheated baking/pizza stone, use the temperature given in its manual and transfer the pizzas with the help of a pizza peel on the stone in the oven.
Recipe source: family recipe.