Have you ever had a slab pizza topped with fish? You won’t believe how easy it is to make this Seafood Pizza recipe in the comfort of your own home!
Don’t you just love it when you are able to have the best of two worlds?
If you are a pizza and a seafood lover, this is for you!
With this recipe, not only do you get to enjoy a slab pizza (and not just any slab pizza, my mom’s homemade pizza), but the pizza topping is a combination of shrimp, scallops and crab!
Seafood is not only great to have as a topping for pizza, but it also makes a fantastic salad, or when combined with a bechamel sauce, you can create an amazing seafood appetizer.
Not to mention how pan-seared scallops are great to serve with pasta.
Everyone knows that there are infinite possibilities as far as pizza toppings are concerned. Those infinite variations are what make this food so popular.
This unique and different pizza topping is for all of you that enjoy a little culinary adventure… are you ready?
Ingredients
As usual, the printable recipe card, found at the bottom of the page, has the specific amounts for each ingredient.
- Pizza Dough. Store-bought or homemade. I am partial to my family recipe (link below).
- Olive oil. Just a little to get everything started.
- Garlic. Provides so much flavor.
- Shallots. A wonderful flavor booster.
- White Mushrooms. An all-purpose mushroom with a mild woodsy flavor.
- Variety of seafood. Shrimp, scallops and crab meat.
- Cajun Seasoning. The perfect zesty spice.
- Cooking Cream. Just a small amount.
- Pizza Sauce. Once again, use any pizza sauce but I am partial to my mom’s recipe (link below).
- Mozzarella Cheese. If possible, grate your own cheese.
- Parsley. To garnish our pizza.
- Salt and Pepper. To taste.
The pizza dough
As mentioned, I always use my mom’s recipe to make the pizza dough.
If you have been here before, you know that I have created an entire post on How to Make Pizza Dough. Simply click on the link for a video and a step-by-step photo tutorial for my mom’s recipe. Both methods are included in that post.
Please refer to it and get to the stage where we need to stretch the pizza dough.
I already have some in my refrigerator, so I simply transfer the bowl of pizza dough to the counter. The pizza dough needs to be at room temperature before I can even think about stretching it. This can take a couple of hours, so always plan ahead.
You can also use store-bought pizza dough if this is more convenient for you.
Mise en place
Let’s begin by preheating the oven to 500 °F (260 °C). Place the oven rack in the bottom third of the oven. When it’s time to bake the pizza, we will lower the heat to 450 °F (230 °C).
Plan ahead so that the oven has time to properly heat up.
Let’s get started with the seafood preparation for our Italian pizza recipe.
Chop, slice, shred and measure all of the ingredients that are required for this recipe. Place in individual bowls as you prep them.
Drizzle 3 tablespoons of olive oil in a heavy, large skillet over medium-high heat.
Add 3-4 chopped garlic cloves and sauté for about 1 minute. Next, add 3 sliced shallots and sauté for another 2 minutes. Add salt and pepper to taste.
Add about 1 cup of quartered mushrooms and sauté for another 4-5 minutes or until the moisture released from the mushrooms has evaporated.
Next, add the scallops (400 grams) and sauté for a couple of minutes.
The addition of shrimps (300 grams) is next, followed by 1½ teaspoons of cajun spice. Keep sautéing for a couple of minutes or until most of the moisture has evaporated.
Finally, add the chopped crab meat (300 grams) and ½ cup of cooking cream.
Taste and adjust for salt and pepper.
Transfer to a shallow mixing bowl and allow it to cool down.
Instructions
Now that the seafood sauce is made and cooling down, it’s time to create our gourmet pizza recipe.
Let’s stretch out the room-temperature pizza dough.
Remember to spread a little bit of oil or if you prefer a little bit of butter on the pan before stretching your dough. This makes for the perfect bottom crust pizza.
As you can see, I am making 1 rectangular pizza (10 x 15 inches) today.
Use your fingertips, lightly greased, to stretch and press the dough across the entire surface of your pan.
Spread about ½ cup of my mom’s recipe for San Marzano pizza sauce over the entire surface of the pizza dough.
With a slotted spoon, spread the seafood mixture in a single layer.
The addition of freshly grated mozzarella (½ cup) is next.
Bake in the preheated oven at 450 °F (230 °C) for about 20 minutes or until the bottom crust is golden brown and cheese is melted and bubbling.
Wait a few minutes for the pizza to cool off before slicing into it.
Tips
- Always preheat your oven before baking your pizza.
- This pizza dough recipe makes 1 large pizza (15-16 inches); 2 small pizzas (10- 12 inch) or 1 rectangular pizza (10 x 15 inches).
- Prep all your ingredients before assembling the pizza.
- For an extra crispy bottom crust: Use a pastry brush to spread a thin layer of room-temperature butter on the pizza pan.
- If using frozen seafood, make sure to thaw properly.
- Allow the seafood mixture to cool down before adding to the pizza dough.
Can this fish pizza topping recipe be used with pasta?
Yes, if you are a seafood lover, just boil some pasta, combine it with this sauce and enjoy!
Easy homemade pizza recipes we love
Are you looking for more easy pizza recipes? Make sure to visit my Pizza page!
Recipe origins
During my career as a dietitian, I had the privilege of working with so many dedicated individuals.
The recipe for this wonderful fish pizza was shared by one of my former colleagues, Carlo. He is a professional chef with over 40 years of experience.
If you haven’t already done so, be sure to join us on You Tube where we share how to make tasty pizza recipes from start to finish.
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THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this fish pizza, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Seafood Pizza
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Ingredients
- 1 recipe pizza dough Homemade or store bought
- 3 tablespoons olive oil extra virgin
- 3-4 cloves garlic fresh, chopped
- 3 shallots sliced
- 1 cup mushrooms fresh, quartered or sliced, 125 grams
- 400 grams scallops fresh or thawed if frozen, cut in half if large
- 300 grams shrimp fresh or thawed if frozen, cut in half if jumbo
- 1½ teaspoon cajun seasoning or to taste
- 300 grams crab fresh, canned or imitation, shredded or cut
- ½ cup cooking cream
- ½ cup pizza sauce homemade or store bought
- 1 cup mozzarella cheese
- salt and pepper to taste
- parsley to garnish pizza
Instructions
- Drizzle olive oil in a heavy, large skillet over medium-high heat.
- Add the chopped garlic cloves and sauté for about 1 minute.
- Add the chopped shallots and sauté for another 2 minutes. Add salt and pepper to taste.
- Add the quartered mushrooms and sauté for another 4-5 minutes or until the moisture released from the mushrooms has evaporated.
- Add the scallops and sauté for a couple of minutes.
- Add the shrimps, followed by the cajun spice. Keep sautéing for a couple of minutes or until most of the moisture has evaporated.
- Add the chopped crab meat and combine.
- Finally, add the cooking cream and stir gently to combine.
- Taste and adjust for salt and pepper.
- Transfer to a shallow mixing bowl and allow to cool down for 10 minutes.
- Stretch the pizza dough to make one rectangular pizza (10 x 15 inches)Remember to spread a little bit of oil or if you prefer a little bit of butter on the pan before stretching your dough. This makes for the perfect bottom crust pizza.
- Gently spread the pizza sauce over the entire surface of the pizza dough.
- With a slotted spoon, spread the seafood sauce over the pizza.
- Add of the grated mozzarella.
- Bake in the preheated oven at 450°F (230°C) for about 20 minutes or until the bottom crust is a golden brown and cheese is melted and bubbling.
- Garnish with fresh flat leaf Italian parsley.
- Wait a few minutes for the pizza to cool off before slicing into it.
Video
Notes
- Prep time does not include proofing time for the pizza dough. Please plan accordingly.
- Always preheat your oven before baking your pizza.
- This pizza dough recipe makes 1 large pizza (15-16 inches); 2 small pizzas (10- 12 inch) or 1 rectangular pizza (10 x 15 inches).
- Prep all your ingredients before assembling the pizza.
- For an extra crispy bottom crust: Use a pastry brush to spread a thin layer of room temperature butter on the pizza pan.
- If using frozen seafood, make sure to thaw properly.
- Allow the seafood mixture to cool down before adding to the pizza dough.
Nutrition
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Lucy
This was amazing!
Maria
So thrilled to read this! Thanks for sharing Lucy!
Toni
I just made Sfincione for the first time. Very different from our thin crust pizzas! Would you say that this recipe is more thick crust than thin? I thought I would try the seafood topping on the Sfincione crust? Love your posts! Thanks
Maria
Thanks Toni. My mom’s pizza dough is very versatile. If left to rise, it becomes more like the Sfincione or it can be a thinner crust like I did for the Margherita pizza. I think the seafood mixture would be great on the Sfincione…Thanks for stopping by, appreciate it!
val
Wow! This is definitely a seafood lovers pizza… looks great!
Maria
Thanks Val! Hope you get a chance to try it!