Method

• To prepare sauce, in large pot on medium heat, heat half olive oil and add diced onion. Cook for around 5-6 minutes, until slightly golden. Add garlic and stir through for 1-2 minutes (be careful not to burn garlic). Lower heat, add tomatoes, chilli flakes and paprika. Stir through.
• Simmer for 2-3 minutes and shift ingredients to edge of pan. Prepare dough balls. Each dough ball should weigh around 250g. Once formed, place in trays and allow to prove at room temperature for further 6 hours or until they have doubled in size. To top pizza, first add Tbsps of peeled tomatoes. Then fully cover with sliced Auricchio Provolone cheese. Pan-fry sweet potato in a little oil and add to pizza with pepperoni. Scatter with rosemary sprigs and drizzle with olive oil. Cook pizza at 230-240°C for 3-4 minutes or longer. Keep an eye on pizza in oven and turn twice to ensure it cooks evenly. Top with cherry tomato halves.
• To prepare pasta, bring a large saucepan of water to boil. Add ½ tsp of salt to water and cook pasta for 10 minutes or until al dente. Drain pasta.
• Season the mussels. Add half the lemon juice, the lemon zest, half the parsley and a dash of water to the pot with the sauce and stir through with other ingredients.
• Cook for 1-2 minutes, then add mussels and cover for around 5-8 minutes or until mussels open.
• Once mussels have opened, add tuna and pasta to the mixture and stir through. Make sure sauce covers pasta evenly.
• To serve, divide pasta into bowls and serve with a generous wedge of lemon to the side and garnish with a sprinkle of parsley.
• Finally, drizzle remaining Colavita Extra Virgin Olive Oil and season lightly with a little cracked pepper