Wasfetna

Seafood Pizza

Shrimp and calamari with garlic, light mozzarella and tomato sauce.

Seafood Pizza
Cooking time
1 hr 30 min
Hands-on time
35 min
Free time
45 min
Difficulty
Medium
Cuisine
Italian
Calories
800
Contains
Gluten, Dairy, Shellfish

Seafood needs high heat and a short cooking time; it should be dried and half-cooked so that it doesn't release its juices onto the pizza.

Before you start

  • Dough made the night beforeIt can be kneaded and kept covered in the refrigerator for up to 24 hours; take it out one hour before rolling.
  • Hot oven and trayPreheat the oven and the stone or tray for a full 30 minutes before putting the pizza in.

Ingredients

4people

Amounts follow the number of people

For the dough

For the sauce and the topping

One dough makes one large 32 cm pizza; for two, make two separate batches rather than doubling the dough in one bowl.

Shopping list

Equipment

  • Kneading bowl — Big enough for the dough once it has risen.
  • Frying pan — One minute only for the seafood — the oven finishes it.
  • Heavy metal tray — Heated with the oven to 240°; ten minutes baking only.

Method

  1. Mix the flour, yeast, sugar and salt, then add the water and oil and knead until the dough is smooth and elastic.

    10 min
    You’ll know it’s ready when

    A small piece of dough stretches out gently before it tears, and the dough does not stick to the hand.

    Tip: Add the last quarter cup of water gradually because the absorption of flour varies.

  2. Cover the dough and leave it to rise in a warm place until it doubles in size.

    45 minYou can walk away
    You’ll know it’s ready when

    It has doubled, and a finger poke stays for a few seconds before slowly springing back.

    Tip: Slow fermentation in the refrigerator overnight gives a better flavor and crust.

  3. Sauté the shrimp and calamari for just one minute with a pinch of salt, then cool them.

    10 min
    You’ll know it’s ready when

    The surface is slightly opaque and the inside is not fully cooked, and there is no liquid in the pan.

    Tip: Cool any cooked ingredients and drain the liquids before adding them to the dough.

  4. Preheat the oven and the tray to 240°, spread out the dough, then distribute the sauce, cheese and topping in light and even layers.

    10 min
    You’ll know it’s ready when

    The rim remains visible and the toppings are evenly distributed without piles or excess liquid.

    Tip: Work quickly on baking paper so the pizza transfers easily to the hot tray.

  5. Bake on the bottom shelf in a hot oven for approximately 10 minutes.

    10 minYou can walk away
    You’ll know it’s ready when

    The edges are golden and puffy, the bottom is firm, and the cheese is melted and speckled with a golden color.

    Tip: Rotate the tray once if the oven browns more on one side than the other.

  6. Let the pizza rest for three minutes, then add the fresh toppings and cut it.

    5 minYou can walk away
    You’ll know it’s ready when

    The cheese sets slightly and the base remains crisp when the piece is lifted.

    Tip: Use a sharp pizza cutter and don't leave the slices on the hot tray for too long.

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