Seafood Pizza with Fresh Herbs

Name: Seafood Pizza with Fresh Herbs
Prep time: 20 min
Cook time: 15 min
Total time: 65 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 1/4 teaspoons active dry yeast; 1 cup warm water (about 43°C (110°F)); 2 1/2 cups all-purpose flour (plus extra for dusting); 1 teaspoon salt; 1 tablespoon olive oil; 200 grams shrimp (peeled and deveined); 150 grams mussels (cleaned and steamed); 150 grams calamari (sliced into rings); 1 cup mozzarella cheese (shredded); 1 cup pizza sauce; 1/4 cup fresh basil (chopped); 1/4 cup fresh parsley (chopped); 1 tablespoon olive oil

65 min 4 servings Medium

All Recipes

Seafood Pizza with Fresh Herbs

A delightful pizza topped with fresh seafood and aromatic herbs, perfect for seafood lovers.

Prep

20 min

Cook

15 min

Total

65 min

Servings

Difficulty

Medium

Nothing says gourmet like a well-crafted seafood pizza. Combining the savoury richness of fresh seafood with the bright notes of fresh herbs, this pizza is a delightful treat for the senses. It's a perfect dish to showcase your culinary skills and impress your guests with something out of the ordinary. The origins of seafood pizza are a testament to the versatility of pizza as a dish. While traditional toppings might include pepperoni and cheese, the seafood pizza opens a whole new world of flavours, combining the classic Italian base with the bountiful offerings of the sea.

Ingredients

Servings

For the Dough

For the Toppings

Instructions

Prepare the Dough

In a large bowl, dissolve yeast in warm water. Let stand until frothy, about 5 minutes. Stir in flour, salt, and olive oil to form a soft dough.

Pro tip: Ensure the water is not too hot to avoid killing the yeast.

Knead the Dough

Turn the dough onto a floured surface; knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 30 minutes.

Pro tip: Dough is ready when it springs back when poked.

Prepare the Toppings

While the dough is rising, prepare the seafood. Make sure the shrimp is peeled and deveined, mussels are cleaned, and calamari is sliced.

Pro tip: Seafood should be fresh; discard any mussels that do not open after steaming.

Preheat the Oven

Preheat the oven to 230°C (450°F). If using a pizza stone, place it in the oven to heat as well.

Pro tip: A hot oven ensures a crispy crust.

Roll Out the Dough

Punch down the dough. On a lightly floured surface, roll dough into a 30 cm (12-inch) circle. Transfer to a parchment-lined baking sheet or a pizza peel if using a stone.

Pro tip: Use your hands to stretch the dough for an even thickness.

Assemble the Pizza

Spread pizza sauce over the dough, leaving a 2 cm (1-inch) border. Sprinkle with mozzarella cheese. Arrange shrimp, mussels, and calamari evenly over the cheese. Drizzle with olive oil and sprinkle with fresh herbs.

Pro tip: Do not overload the pizza with toppings to ensure even cooking.

Bake the Pizza

Bake in the preheated oven until the crust is golden brown and the cheese is bubbly, about 12-15 minutes.

Pro tip: Rotate the pizza halfway through baking for even browning.

Serve

Remove from oven and let cool slightly before slicing. Serve warm with additional herbs if desired.

Pro tip: A squeeze of lemon can enhance the seafood flavours.

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Tips & Tricks

<ul><li>Ensure your seafood is fresh and well-cleaned before using it on the pizza.</li><li>Preheat the oven fully to achieve a crispy crust.</li><li>Use fresh, high-quality herbs for the best flavour.</li><li>Allow the dough to rise properly for a light and airy crust.</li></ul>

Serving Suggestions

This seafood pizza is best enjoyed fresh out of the oven, with a drizzle of olive oil and a squeeze of lemon for added zest. Pair it with a crisp white wine or a light salad to balance the rich flavours of the seafood. If you wish to prepare the pizza ahead of time, you can make the dough and sauce in advance, storing them in the refrigerator until you're ready to assemble and bake. Leftovers can be stored in an airtight container in the fridge for up to two days, though fresh is always best.