- For the topping
- 1 Onion
- 1 Garlic clove
- 6 tablespoons Olive oil
- 500 grams Tomatoes
- black pepper
- 800 grams mixed Shellfish
- 1 tablespoon chopped Thyme leaves
For the dough, mix flour and salt in a bowl and make a well in the middle. Crumble yeast in the middle and mix with 50 ml (approximately 1/4 cup) lukewarm water and sprinkle with a little flour from edges of bowl. Cover and let stand for 15 minutes in a warm place.
Stir in 200 ml (approximately 3/4 cup) lukewarm water and mix until dough is smooth and no longer sticks to edges of bowl. Cover and let rise in a warm place for 1 hour.
Line a baking sheet with parchment paper. On a floured surface, roll out dough in size of baking sheet. Place on baking sheet and cover and let rise in a warm place for 1 hour.
Preheat oven to 250°C (approximately 480°F) (fan: 230°C, gas mark 6). For the topping, peel onion and garlic and dice finely. Heat 2 tablespoons oil in a saucepan and sauté onion and garlic until translucent. Rinse tomatoes and blanch for 1 minute in boiling, salted water. Drain and rinse in cold water, then drain again. Halve tomatoes crosswise, remove seeds and stems and cut into pieces. Add tomatoes to pan with onion and garlic and sauté for 10 minutes. Season with salt and pepper. Add seafood to pan and heat until warm, but do not allow to boil.
Pre-bake pizza crust in preheated oven on the middle rack for 10 minutes. Remove from oven and spread prepared topping over crust and sprinkle with thyme, then drizzle with remaining oil. Bake for 2 minutes in preheated oven, watching carefully. Let cool briefly. To serve, cut into pieces.