Crevette & Squid Pizza

This is a mighty beast of a deep-pan pizza I made for two German friends of my neighbour Steffi. Just back from France myself, I had to improvise with what was in the freezer or on the shelves.

To start off with, the dough. I used an old, handleless, non-stick frying pan, 10½” in diameter, 1¼” deep, into which I spread 800g of my usual pizza dough. Mixed this the night before.

Once the dough was settled, I pressed in a good covering of small cubes of feta cheese.

Defrosted good things from the freezer; 9 crevettes and one smallish squid. Plus some prawn stock – there’s usually some in the freezer just made from prawn heads and shells and added to at every fishy opportunity.

Took some of the stock, reduced it. Took some rosé wine, reduced it, mixed it with the stock reduction and reduced it further until little more than a glaze. Allowed it to cool.

Pealed the prawns. Started the next batch of prawn stock with the heads and shells to go back into the freezer – life’s cycle of renewal.

Spiced up the glaze a little with Mojo de Ajo, smokey & tangy garlic sauce. Mixed in the crevettes.

This, you understand is being invented as we go along – scary bits at every turn – particularly because I’ve never baked seafood on a pizza and, I assume, the danger is of overcooking (or maybe, undercooking).

Onward. Made an uncooked tomato sauce – tin of tomatoes + sherry vinegar, garlic, herbs, salt and pepper, blended until smooth.

Cleaned the squid and cut it into small squares. Gave it a gentle fry.

Gently roasted a red pepper until slightly undercooked. Cut into small squares to match the squid. Sliced some green olives. Mixed all together and added a little tomato sauce + a sprinkle of smoked paprika.

So, I think everything is prepped and this is where it gets really scary (not that I show it of course).

About an hour ahead of schedule I try to take the lid off the dough which has been in the pan for about six hours. The lid does not want to come off, but come off it must and I prise it off as gently as I can. The day has been another record-breaking day for May temperature-wise and the dough reflects this – looks like it’s melted. Nip next door to let Steffi’s guests know we’re running early.

But now, how do I cook this monster? You can either call this good luck or good judgement – I prefer the latter but …

Well, that amount of dough is going to need a head start – plus it’s starting to look like custard. But I bravely oil my fingers and dimple the surface. The oven is up to speed at 300C top and. bottom. So I spread on a thin layer of tomato sauce and in it goes.

Give it 10 minutes, have a look, give it another 5, then another 5. The dough is starting to look solid if you don’t shake the pan too hard.

Drain the prawns. Add some of the liquid to the squid mixture and spread this over the dough. Back in the oven.

My thought was I should give the crevettes about ten minutes. But in the end I did it all by eye and I think the whole pie was in the oven for maybe 40 minutes. By that time it was loose in the tin, everything looked right, and the base was browned enough for the pizza to be lifted out onto a board with a couple of spatulas.

Thee guests were impressed particularly with the depth and openness of the crumb. I was impressed but acted nonchalant – might have been the best pizza I ever baked. Delicious!