Pizza (from kamut flour) with local mussels

Ingredients (all organic, local where possible):
DOUGH
- 225 gr kamut flour
- pinch of salt
- 175 mL luke warm water
- 2 tbsp extra virgin olive oil
- 3 tsp yeast
- 1 tsp sugar

SAUCE
- 6 tomatoes
- 2 onions
- 4 garlic cloves
- 5 sun dried tomatoes
- 2 tsp sugar
- heaps fresh oregano, parsley, tarragon
- shot of vodka
- 2 tbsp olive oil

TOPING
- 1 1/2 lbs mussels (we get them from Saltspring Island), cooked in 1/2 cup white wine and herbs (parsley, rosemary, oregano)
- can of anchovies (omega 3!)
- 2 red (or green) peppers
- 12 olives
- 150 grams of gruyere cheese, grated

Preparation:
- mix yeast with some water and sugar, let become frothy. Make dough from flour, oil and salt, milk,and yeast mixture. Roll out to fill a pan.
- make sauce by sauteeing onion and garlic, add tomatoes, dried tomatoes and cook to reduce. Add herbs and sugar. Add vodka. Cook until firm sauce.
- roll out dough (I have a 20-inch sheet with holes in it to let heat get to dough). Spread sauce. Spread topings evenly. Finish with cheese. Bake for 20 minutes at 450 F.

Notes:
The kamut base gives this a very fine texture, because the dough is almost fine enough for cake. We get all vegetables and herbs from the garden. This definitely is better than any pizza you can buy frozen or the ones you get delivered.