Fussillone-Sugo-Fusion with Squid and Pizza Topper

For the pasta sauce:

1. Put some olive oil in a saucepan, add chopped garlic and onion, sauté gently and add the tomato sauce. Simmer for about 2.5 hours, stirring regularly.

For the squid:

1. Put water in a large saucepan, add the cleaned squid, prosecco, cork, peppercorns, bay leaves and lemon wedges and let everything cook for about 35 minutes.
2. Then cut the squid into small pieces. Put some olive oil in a frying pan, pluck in plenty of fresh parsley, season with salt and pepper and add plenty of lemon juice. Fry lightly and let it steep. Stand on its side and let rest.

For the pizza dough:

1. Put the flour in a bowl, add the yeast, salt and olive oil and add water while kneading by hand or with a mixer. Knead into an airy, soft dough, this takes about 8 minutes.
2. Then place the dough in a clean bowl, cover and let rest for about 40 minutes.

For the “Fusion”:

1. First cook the pasta, fill a large saucepan with water, add 1 tablespoon of olive oil, when the water is boiling add the pasta and a pinch of salt and let the pasta cook for about 10 minutes until al dente.
2. In a large saucepan, mix the tomato sauce (reserve a small portion for decoration), squid and pasta. Fill into prepared terracotta pans.
3. For each pan, roll out a hand-sized piece of dough about 1 cm thick and carefully place over the pan. Bake the whole thing at 190 degrees for about 10 to 15 minutes.
4. As soon as the pizza dough turns golden brown, the hot pans can be taken out of the oven and placed on large, white plates. Decorate the pizza bases with the remaining tomato sauce and basil leaves.