Seafood Pizza with Mayo Sauce

Method

1. Put 250g all purpose flour, 1 teaspoon yeast, 1 tablespoon olive oil, 150ml warm water and half a teaspoon salt in a large bowl and mix until combined.
2. Knead the dough for about 10 minutes until it is smooth and elastic.
3. Cover the bowl and prove the dough somewhere warm for 1 hour, until it has doubled.
4. Roll the dough into a round to fit the baking tray and prick it lightly with a fork so it does not dome.
5. Rinse 100g black tiger prawns and chop them. Clean 50g squid, removing the skin and the ink sac, and cut it into rings about 1cm wide. Soak 50g clams in salted water, rinse them and drain.
6. Finely grate 100g mozzarella cheese. Seed the bell pepper and cut it into bite sized pieces. Slice half an onion. Thinly slice 100g ripe pineapple.
7. Set a small pan over the heat, fry 1 minced shallot until fragrant, add the prawns, squid and clams, stir fry briefly and turn off the heat.
8. Spread 2 tablespoons tomato sauce over the base, spread another 2 tablespoons Lean Mayo on top and cover it with a layer of cheese.
9. Scatter over the seafood, onion, pineapple and bell pepper, then finish with another layer of cheese.
10. Heat the oven for 10 minutes at 200C, turn it up to 230C and bake for 7 to 10 minutes, until the cheese has melted.

Tips

• A quick stir fry drives moisture out of the seafood and keeps the base from going soggy.
• A full hour of proving until the dough has doubled is what makes the base light and open.
• Lean Mayo is thinner than a standard thick sauce, so spread it thinly and cover it with cheese straight away.
• Pineapple balances the richness and can be left out.
• Without an oven, an air fryer at 200C for about 10 minutes does the job.