Ingredients

• 450g/1 lb live mussels

• 120ml/4 fl oz dry white wine

• 1 quantity Basic Pizza dough

• 15ml/1 tbsp olive oil

• 50g/2 oz Gruyere cheese

• 50g/2 oz mozzarella

• 2 small leeks

• salt and ground black pepper

Serves 4

Method:

1. Preheat the oven to 220C. Place the mussels in a bowl of cold water to soak, and scrub well. Remove the beards and discard any mussels that are open.

2. Place the mussels in a saucepan. Pour over the dry white wine, cover with a tight-fitting lid and cook over a high heat, shaking the pan occasionally, for 5-10 minutes until the mussels have opened.

3. Drain off the cooking liquid. Remove the mussels from their shells, discarding any that remain closed. Leave to cool.

4. Divide the dough into four pieces and roll out each one on a lightly floured surface to a 13cm/5 in circle. Place well apart on two greased baking sheets, then push up the dough edges to form a thin trim.

5. Brush the pizza bases with the oil. Grate the cheese and sprinkle half evenly over the bases.

6. Thinly slice the leeks, then scatter over the cheese. Bake for 10 minutes, then remove from the oven.

7. Arrange the mussels on top. Season with salt and pepper and sprinkle over the remaining cheese. Bake for a further 5-10 minutes until crisp and golden. Serve immediately.