• 1 quantity pizza dough
• Fine semolina or polenta, for dusting
• Sea salt and freshly ground black pepper

For the tomato sauce

• 1 tbsp olive oil
• 1 garlic clove, peeled and finely grated
• 2 bay leaves
• 400g tin chopped tomatoes
• A good pinch of sugar

For the topping

• About 16 live mussels
• About 16 live cockles or clams (or use more mussels)
• About 300g cooked white fish, such as sustainably caught pollack, whiting, cod or haddock
• 4 garlic cloves, peeled and finely sliced
• A small bunch of parsley, finely chopped
• A handful of fennel fronds, chopped
• Extra virgin olive oil, to trickle

Pre-fire your wood oven. It should be around 350°C when you start to cook.

To make the tomato sauce, set a small pan over a medium heat. Add the olive oil, followed by the grated garlic and bay leaves. As soon as the garlic is beginning to sizzle, add the chopped tomatoes, sugar and a little salt and pepper. Half-fill the empty tomato tin with water and add this too. Cook gently for 20–30 minutes or until the sauce is thick and pulpy. Remove from the heat and allow to cool.

Meanwhile, prepare the shellfish. Put them all into a colander and rinse thoroughly under a running cold tap. If any of the shells are open, give them a sharp tap against the side of the sink. If the shells do not close, it indicates that particular shellfish is dead and you should discard it. Check over the mussels and pull away any little wiry ‘beards’ attached to the shells.

Sprinkle your work surface with a little semolina or polenta. Stretch out one ball of dough on the surface by hand to a large round, 25–30cm in diameter, leaving a little ridge around the edge. Repeat with the second piece of dough.

Dust a pizza peel with polenta or semolina (if you don’t have a peel, an upturned baking tray is a good substitute). Transfer one pizza base to it.

Top the pizza with half the tomato sauce. Break the white fish into big chunks and dot half on to the pizza, then add half the mussels and cockles or clams. Scatter over half the sliced garlic and season all over with salt and pepper.

Slide the pizza into the wood oven and cook for 5–8 minutes. It is done when the base is golden, the shellfish have opened up nicely (discard any that refuse to open), and the sauce is bubbling. Slide the pizza out of the oven and finish with a final trickle of olive oil and a scattering of chopped parsley and fennel fronds. Assemble and bake the second pizza. Eat straight away, discarding the shells as you prise the morsels of shellfish from them.