Seafood Pizza

Serves 4

Ingredients

Sugo contessa (tomato reduction with basil and onion)
Pizza base
Cheese (mozarella)
Open half shell mussels
Perch fillets
Prawns
Calamari rings
Roquette lettuce
Lemon aioli (mayonnaise with garlic and lemon zest)
Lemon (cut in to wedges)

Method

Spread a thin layer of sugo evenly across the pizza base. Cover the pizza with cheese.

Arrange the seafood onto a separate baking tray and bake in the oven at 200˚C for 15 minutes. Cook the pizza base for the same period of time.

Once cooked arrange the seafood on top with Roquette, lemon wedges, aioli and enjoy.

Inspired by:

Executive Chef, Tim O’Halloran, BABAR Café & Bar

Ingredients can be sourced from: Simply Fresh Fruit Market, Supabarn and Seafood Fresko.