Prep time
10 mins
Cooking Time
20 mins
Serves
2
Ingredients
Ingredients
- 1 kg MSC Dorset cockles
- 2 X 250g pizza dough
- 1 tbsp plain flour
- 100g tomato sauce
- 100g mozzarella, diced
- 1 tbsp capers
- 1 preserved lemon, finely sliced
- 1 tsp chives, finely chopped
- 1 tbsp parsley, finely chopped and extra to garnish
- 1 tbsp olive oil
- Pinch of sea salt
- Chilli oil [optional]
Method
Method
- Start by preheating your pizza oven to 375˚C or a domestic fan oven with a ceramic pizza stone to 220˚C.
- Rinse your cockles under cold running water for a few minutes to remove any sand or grit. Then steam your cockles for 2-3 minutes in a large saucepan of boiling water with the lid on. When they are all open and cooked remove from their shells and toss with chopped herbs, olive oil and a pinch of sea salt
- Roll out your dough into 10-12 inch pizza bases. Spread out a ladle of tomato sauce with the back of your spoon near to the edges of the crust. Then place on your diced cheese, capers, sliced lemon and herby cockles.
- If using a wood fired oven move the fire to one side and cook the pizza for 2-3 minutes turning regularly every 30 seconds for an evenly baked crust. If baking inside in a conventional oven cook for closer to 8-9 minutes until the cheese is bubbling and the crust is golden. Finish with a drizzle of chilli oil and some extra parsley.