4-Season Pizza: 3rd Quarter

Preparation info

  • Difficulty


Appears in

Italian Regional Cookery

Italian Regional Cookery

By Valentina Harris

Published 1990

  • About


  • 3 tablespoons passata
  • 2 tablespoons assorted cooked shellfish (such as mussels, clams, prawns)
  • 1 tablespoon olive oil
  • 1 tablespoon chopped parsley
  • salt and pepper


Cover this quarter with passata, then scatter the shellfish on top. Sprinkle with olive oil, chopped parsley and salt and pepper.