Root Bristol Pizzetta Recipe

Rob Howell has long been recognised as one of the great veg-centric chefs in Bristol, but this dish brings seafood to the fore. With one of Bristol's best known chefs Josh Eggleton as his mentor, Rob has been making waves in the foodie scene and has just opened a new Root restaurant in his home town, Wells.

Rob Howell, Head Chef of Root Bristol and Wells, serves up a delicious Devilled Mussel pizzetta from his Wapping Wharf eatery owned by Josh Eggleton.

"We always try to cook feel good food here at Root, and this is a dish that just makes us happy that we would love to eat ourselves, both comforting and tasty. Great as part of a meal or as the main event and to be shared with others, like all good food!"

For the dough add the water and oil to a mixing bowl. Add flour, semolina, yeast and into a mixing bowl. Use a dough hook and mix on a low speed. Turn onto a medium speed and add salt before mixing for about 10-14 minutes until the dough has come together and is slapping against the sides. Shape on work surface and place into a large bowl and cover. Let prove till double in size. Turn out onto the work surface and use a dough cutter to cut and weigh out the dough into 140g. Place into a tray with semolina on the bottom, you can also dunk the dough into the semolina so there is a full coating. Let prove again and place in fridge when ready to use or before depending when needed.

To make the deviled butter simply mix all the ingredients into the softened butter, leave on the side ready to use. Anything left over is great on toast.

Make sure the mussels are fresh and clean before cooking. Heat a large saucepan with a lid on a high heat. When the pan is hot place the mussels into the pan and add the wine before covering with a lid. Cook for about 45 seconds, as soon as the mussels open pour onto a tray and cool down before taking out the shell and keeping in the liquid that will be left.

Make sure you have the shallots and chives ready to go.

Now to finish the pizzettas, place the oven on 220 fan with an oven tray in it and heat. Remove the hot oven tray and place on the work surface. Stretch out the pizza dough and place onto the tray, making sure there is some semolina on the base so it doesn't stick.

Add the spoonful of creme fraiche and spread out in the middle of the dough leaving the edges to create a nice crust. Bake in the oven for 8 minutes before removing, add the mussels, a big spoonful of butter and shallot rings and return to the oven for a further

2 minutes until cooked through. Finish with a sprinkling of chives and enjoy!