Seafood Pizza

Dough

• 220 g water
• 1 tsp sugar
• 2 tsp dried instant yeast
  or 20 g fresh yeast, crumbled
• 20 g groundnut oil, plus extra for greasing
• 400 g strong white bread flour, plus extra for flouring
• 1 tsp fine sea salt
• 1 tsp squid ink, liquid (optional)

Topping

• 50 g extra virgin olive oil
• 1 - 2 garlic cloves
• 10 large raw prawns, peeled
• 200 g tinned chopped tomatoes
• 4 sprigs fresh basil, leaves only
• 1 pinch fine sea salt
• 150 g fresh mussels, cleaned and debearded
• 150 g fresh clams
• 170 g raw squid rings