Ingredients
Grilled flatbread
- 1½oz pizza dough, (45grams) thawed from frozen
Cipolini onion confit
- ¼ cup unsalted butter
- 3tbsp sugar
- 4 cups cipolini (or pearl) onions, blanched and pealed
- 1½tsp light soy sauce
- 1tbsp apple cider vinegar
- 1tsp white pepper, freshly ground
Walnut and mustard vinaigrette
- ½ cup sherry vinegar
- 2tbsp brown sugar
- 2tsp dijon mustard
- 4tsp shallots, freshly peeled and minced
- 1 cup canola oil
- ½ cup walnut oil
- sea salt
- white pepper
Saffron aioli
- ¼tsp saffron powder
- 2tbsp hot water
- 2tsp garlic, freshly peeled and finely minced
- 2tsp fresh lemon juice
- 1 cup mayonnaise
Brown butter mussels
- 1½tbsp unsalted butter
- 6 New Zealand Greenshell™ mussels
- sea salt
- fresh lemon juice
Additional ingredients required for assembly
- 1 cup rocket leaves
Cooking instructions
Grilled flatbread
- Lay room temperature dough on cutting board. Dust surface lightly with all-purpose flour.
- Turn over and roll in one direction to make an elongated oval 8" by 4".
- Transfer to sheet pan lined with paper and cover with plastic wrap.
- Refrigerate 30 minutes to allow elasticity to relax so dough won’t shrink when grilled.
- Grill dough on either side to mark.
- Transfer to sheet pan lined with paper, cover and refrigerate once cooled.
Cipolini onion confit
- Combine butter and sugar in saucepan over medium heat.
- Add onions and caramelize.
- Reduce heat; add soy and vinegar; cover and simmer until syrupy and onions are soft.
- Transfer to food processor and pulse until chunky.
- Season with pepper and stir well, then cool.
- Transfer to clean container, cover & refrigerate.
Walnut and mustard vinaigrette
- Place vinegar, sugar, mustard & shallots into a blender and puree until smooth.
- Add oils slowly with blender on low, then season to taste.
- Transfer to plastic squeeze bottles & refrigerate.
Saffron aioli
- Combine saffron and water and steep until water turns brilliant orange.
- Combine garlic, lemon juice and mayonnaise in processor bowl and pulse until smooth.
- Add saffron water and pulse until the colour is uniform.
- Season to taste.
- Transfer aioli to plastic squeeze bottles & refrigerate.
Brown butter mussels
- Heat cast iron skillet until very hot.
- Add butter and cook until foaming and turning gold.
- Add mussels and toss to coat about 30 seconds - the butter should be nutty brown - if you overcook it will have black spots.
- Remove from heat.
- Season with sea salt and lemon juice.
Note: Mussels should be cooked immediately before serving each Pizzetta.
To serve
- Heat grilled flatbread in 400°F/200°C oven for 2 minutes and lay on cutting board.
- Brush surface with cipolini onion confit.
- Transfer flatbread to plate.
- Place rocket in bowl and add walnut and mustard vinaigrette. Season with black pepper and toss.
- Lay rocket on flatbread.
- Drain mussels on paper towel.
- Arrange mussels on flatbread, drizzle with saffron aioli. Serve immediately.
Recipe courtesy Nurtured Seafood and image Patrick McDonnell Photography