Seafood pizza

BERNADETTE liked to gather cockles and mussels herself, and added clams when she could get them. She created the fennel sauce because shellfish love the flavour of aniseed.

140g (5oz) basic pizza dough

85g (3oz) cockle meat

85g (3oz) mussels

55g (2oz) clams

4 oysters

2 tablespoons tomato and fennel sauce

1 tablespoon parsley, chopped

1 clove garlic, very finely chopped

Place pizza tile on the floor of the oven and preheat to maximum for one hour.

Preparing the shellfish: Steam open the cockles, mussels and clams. Remove from their shells and toss in the parsley and garlic. Carefully open the oysters, removing any shell. Place in a bowl and reserve.

Assembling the pizza: Stretch the dough into a 20cm (8”) circle. Spread the tomato and fennel sauce over 10mm (½”) in from the rim and place in the preheated oven for 5 minutes.

Take out and top with the mussels, clams and cockles. Continue to cook for a further three to four minutes. Place oysters on top and serve immediately.

Note: The measurements given are for shellfish meat, not including shells.