Method:

1. Make the Dough:

1. Heat the water to 38-43°C, or until it feels lukewarm to the touch. Whisk in the yeast, salt, and olive oil, then let it sit for a few minutes until it becomes slightly foamy.

2. Sift the flour into a large bowl. Pour the yeast mixture into the flour and stir with a wooden spoon until the dough begins to come together.

3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and slightly glossy. Gluten-free dough won’t have the same elasticity as traditional dough but should be easy to handle.

4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and leave to rise in a warm spot for 1-2 hours, or until doubled in size.

5. Once risen, divide the dough into 3 or 4 portions. Place the portions on a floured tray or board, cover loosely, and let them rest for another 1-5 hours until they double in size.

6. Take one portion and transfer it to a floured pizza paddle (or a baking sheet lined with parchment paper if you don’t have a paddle). Press and spread the dough with your fingers into a base about 5mm thick, leaving the edges untouched to allow them to puff up during baking. Stretch the dough further if needed.

7. Before adding toppings, gently shake the pizza paddle or baking paper to ensure the dough isn’t sticking. If necessary, lift the edges and sprinkle more flour to loosen.

2. Prepare the Mussels:

1. Heat a large pot over low-medium heat and add enough olive oil to cover the bottom of the pan.

2. Add the shallot, garlic, celery, parsley stems, and sauté for 2-3 minutes until fragrant.

3. Increase the heat to medium-high and add the white wine, sprinkle nthe thyme leaves on top, and bring to a rolling simmer. Add the mussels, cover, and cook for about 3 minutes, shaking the pot occasionally, until the mussels have just opened. You dont want them fully cooked as they will continue to cook on the flatbread.

4. Remove the mussels from the pot and de-shell, discard any that did not open.

3. Make the Burnt Chilli Compound Butter:

1. In a food processor add the butter, blackened chillies, grated garlic, lime zest, lime juice, white pepper, and salt.

2. Add the mussels and a kitchen spoon of the reserved mussel cooking liquid and aromatics.

3. Process until well combined and transfer to a clean bowl and keep in fridge until required.

4. Shape and Cook the Flatbread:

1. Preheat a pizza oven, grill, or conventional oven to 400°C (or as hot as it will go).

2. Roll or shape the rested dough as described in Step 1.

3. Add some mussels to the flatbread, and a generous scoop of compound butter

4. Transfer to the preheated oven and cook until the butter has melted and has started bubbling, and your dough/crust is full cooked through and has some nice colour.

5. Garnish:

1. Garnish with chopped parsley, a drizzle of high quality EVOO, a squeeze of lime juice and some flakey sea salt.

2. Serve immediately and enjoy with a buttery chardonnay