Easy Homemade Pizza Seafood Recipe
Easy Pizza Seafood starts with the right dough & sauce. Get our full recipe, pro tips & avoid common soggy pizza mistakes!
Equipment
- Stand mixer or large mixing bowl
- Pizza stone or heavy baking sheet
- Pizza peel or flat baking tray
- Medium saucepan
- Parchment Paper
- Box grater
- Sharp knife and cutting board
- Mixing Bowls
- Rolling pin or hands for stretching
- Oven
Ingredients
Pizza Dough
- 3 cups 360g all-purpose flour
- 1 packet 7g instant dry yeast
- 1 tsp fine sea salt
- 1 tsp granulated sugar
- 2 tbsp extra-virgin olive oil
- 1 cup 240ml warm water (100–110°F)
Garlic White Sauce
- 3 tbsp unsalted butter
- 5 –6 cloves garlic finely minced
- 2 tbsp all-purpose flour
- 1 cup 240ml whole milk, warmed
- ½ cup 120ml heavy cream
- ½ cup 50g Parmesan cheese, grated
- Salt white pepper, oregano to taste
Seafood Toppings
- 200 g large shrimp peeled and deveined
- 150 g calamari rings patted dry
- 150 g bay scallops
- 100 g clam meat drained
- 100 g crab meat shredded
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 tbsp fresh lemon juice
- Salt pepper, oregano
Cheese & Garnish
- 2 cups 200g low-moisture mozzarella, shredded
- ½ cup 50g Parmesan cheese, grated
- Fresh parsley lemon wedges, olive oil for finishing
Instructions
For the Dough
- Combine warm water, sugar, and yeast. Let foam for 5 minutes.
- Add olive oil, salt, and flour. Mix and knead 8–10 minutes until smooth and elastic.
- Cover and let rise in a warm place for 1 to 1.5 hours, until doubled.
For the Garlic White Sauce
- Melt butter in a saucepan over medium heat. Add garlic, sauté 1–2 minutes.
- Whisk in flour, cook 1 minute. Gradually add milk and cream, whisking constantly.
- Cook 5–7 minutes until thickened. Stir in Parmesan, salt, pepper, and herbs. Cool slightly.
For the Seafood
- Pat all seafood completely dry with paper towels.
- Toss with olive oil, minced garlic, lemon juice, oregano, salt, and pepper.
- Marinate 10–15 minutes at room temperature. Do NOT pre-cook.
For Assembly & Baking
- Preheat oven to 500°F (260°C) with pizza stone inside for at least 45 minutes.
- Stretch dough to a 14–16 inch round on parchment paper.
- Spread white sauce thinly over dough, leaving ¾ inch border.
- Add ¾ of mozzarella, then all the seafood toppings, then remaining mozzarella and Parmesan.
- Drizzle lightly with olive oil.
- Slide onto hot pizza stone. Bake 10–13 minutes until crust is golden and cheese is bubbling.
- Remove from oven. Drizzle with olive oil, squeeze lemon, scatter fresh parsley. Slice and serve.
Notes
- Dry the seafood this is the most critical step for a non-soggy pizza
- Do not pre-cook the seafood it will cook perfectly in 10–12 minutes in a hot oven
- Preheat the baking surface for at least 45 minutes non-negotiable for a crispy crust
- Cold fermentation (overnight in the fridge) makes the best-tasting dough
- Use low-moisture mozzarella, not fresh mozzarella, to prevent excess moisture
- Taste the sauce before spreading it should be well-seasoned on its own