If you are a fan of seafood and love to flavours of Italy, then this pizza recipe is perfect for you. It is packed with delicious seafood, cooked to perfection in an indulgent creamy sauce.

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What Do You Need?

To prepare the seafood topping for this pizza you will need a large frying pan. If you use larger shrimp and scallops, then you might want to chop them up first, so you will also need a knife and a chopping board.

If you use homemade pizza dough then you might want to use a specialist pizza pan to cook it on. However, if you use a pre-made pizza dough or prepared pizza base from a store, then a regular baking tray will be fine.

One of the easiest ways to get a crispy-based pizza that’s cooked all the way through is by using a Pizza Stone. They are easy-to use, comparatively cheap and make such a difference. Click here for more information and prices.

You don’t need to use a pizza cutter to slice up the pizza. In fact, sometimes it is best to use a very sharp knife.

Do you love pizza and follow a vegan or paleo diet? Then our Paleo Vegan Pizza Recipes are perfect for you.

Tips And Tricks

Here are some tips and tricks to make sure that your seafood pizza comes out perfectly every time.

Seafood – Try to use fresh seafood if you can, as it will taste so much better. If you are using frozen seafood, make sure it is completely thawed before you begin to cook it. If you are using larger scallops and jumbo shrimp, you might want to chop them in half so that they cook fast enough and are easier to eat.
Pizza Dough – If you use a fresh pizza dough, make sure you let it come up to room temperature before you stretch it. If you try to stretch cold pizza dough then it won’t open up as well as you want it to. Don’t forget to flour the surface that you are stretching the dough out onto, and to lightly flour your hands. This will prevent the dough from sticking and make it easier to work with.
Prepare the pan – Add a little oil or butter to the bottom of the pan before you put the pizza in. Not only will this stop the pizza dough from sticking to the pan, but it will also help it to form a nice crunchy base.

Our Salmon Fish Cakes are easy to make and a real hit with the family

How Can You Customise This Recipe?

If you want to make some changes to this recipe, there are a few adaptations that you can make.

Pizza Dough – You can use gluten free pizza dough if you prefer. You could also swap out the pizza dough for some focaccia bread. Make sure that whatever base you are using isn’t too thin, as it needs to be sturdy enough to handle the weight of the seafood topping.
Seafood – This recipe uses scallops, shrimp and crab meat. You can switch this out for whatever kind of seafood you like – mussels, squid, salmon – just make sure that everything is cooked through before you serve it.
Cheese – Mozzarella is the classic choice for pizza, but you can use whatever kind of cheese you like. Provolone, cheddar, Monterey Jack, parmesan – or even a blend of various different cheeses.
Garnish – This recipe suggests using a garnish of fresh chopped parsley. Don’t forget that dill and seafood love one another, so that is another option.You could also serve this pizza with wedges of lemon to bring out the seafood flavours.

Why not really up your pizza game with a Pizza Oven. These days, you can buy incredible Pizza Ovens for both indoor and outdoor use. And the results are incredible. Click here for more information and prices

Seafood Pizza

Recipe by Faye Keenan

0.0 from 0 votes

Course: MainCuisine: Mediterranean

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

711

kcal

Ingredients

1 Pizza Base -(Homemade or Store Bought)
3 Tablespoons Extra Virgin Olive Oil
4 Garlic Cloves (Chopped)
3 Shallots (Sliced)
125 g Mushrooms (Chopped)
400 g Scallops (Halved If Large)
300 g Shrimp (Halved If Jumbo)
1.5 Teaspoons Cajun Seasoning
300 g Crab Meat (Fresh Or Canned, Shredded Or Cut)
0.5 Cup Cooking Cream
0.5 Cup Pizza Sauce (Store Bought Or Homemade)
1 Cup Mozzarella Cheese
Salt and Pepper – to taste
Parsley – garnish

Directions

Preheat your oven to 450 degrees fahrenheit. Place a large frying pan over a medium to high heat. Add the olive oil and let it heat up, then add the garlic. Fry it for a minute or two to release the flavor into the oil.
Add the shallots to the pan and fry them for a few minutes until they begin to soften. Sprinkle it with a bit of salt and pepper for seasoning.
Next, add the mushrooms. The mushrooms will release some water when they are added to the pan. Fry them for about 5 minutes, or until the moisture that was released has evaporated.
Now it is time to add the scallops. Cook them for a few minutes before adding the shrimp and the cajun spice. Fry the ingredients for another few minutes, stirring regularly to coat everything with cajun flavors.
Add in the crab meat, stirring again, then the cooking cream. Stir the ingredients gently to make sure that everything is nicely coated in cream. Taste it to check for seasoning and add more salt and pepper if necessary. Take the frying pan off the heat and set the mixture aside for later.
Now it is time to prepare the pizza dough. If you are using a homemade dough then stretch it out into a rectangle that is around 10 inches by 15 inches, and place it on your barking tray. Add a little butter or oil to the pan first, as this will help to create a nice, crunchy base. If you are using a store bought pizza crust then it may already be stretched and/or partially cooked.
Spread the pizza sauce over the pizza dough. If you want a crust, leave a small gap around the edge. Next, use a slotted spoon to scoop the seafood mixture and spread it evenly over the pizza. Try to get an even spread of the different kinds of seafood across the pizza. Next, sprinkle the mozzarella cheese over the top of the pizza.
Place the pizza in the oven for about 20 minutes. The cheese should be melted and bubbling, the crust should be golden brown, and all of the seafood should be piping hot. Let the pizza cool for a few minutes before slicing it, and garnish it with fresh parsley.

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Faye Keenan