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Seafood Pizza

Seafood Pizza
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5 from 1 review

This seafood pizza is bursting with flavor, starring succulent shrimp and scallops, seasoned ricotta, and gooey mozzarella. It’s a winner!

Ingredients

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  • 1 recipe Best Pizza Dough
  • 2 garlic cloves, divided
  • 1/4 pound small shrimp, deveined and peeled, chopped into bite-sized pieces
  • 1/4 pound sea scallops*, uncooked
  • ¼ teaspoon plus ⅛ teaspoon kosher salt, divided
  • 1 tablespoon olive oil
  • 1/2 cup whole milk ricotta cheese
  • Fresh ground black pepper
  • 2/3 cup shredded mozzarella cheese
  • 2 tablespoon grated Parmesan cheese
  • 1/4 teaspoon dried oregano
  • 1 handful sliced red onion
  • 1 tablespoon salted butter
  • Chopped parsley, for garnish

Instructions

  1. Make the pizza dough: Follow the Best Pizza Dough, Thin Crust Pizza Dough, Gluten Free Pizza Dough, or Pizza Oven Dough recipes to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
  2. Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
  3. Prepare the toppings: Mince the garlic, reserving 1 clove in a small bowl for later. Pat the shrimp and scallops dry and chop them into bite sized pieces. In a medium bowl, mix the shrimp and scallops with 1 clove of the minced garlic and ¼ teaspoon kosher salt. In a medium skillet, heat 1 tablespoon olive oil on medium high heat. Cook the seafood for 1 to 2 minutes until mostly cooked through, stirring occasionally. When done, transfer to a bowl.
  4. In a small bowl, mix the ricotta with the ⅛ teaspoon kosher salt and fresh ground black pepper to taste.
  5. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
  6. Spread an even layer of the seasoned ricotta onto the dough with a spatula, then sprinkle on ¼ cup of the mozzarella cheese. Add the shrimp and scallops, reserving the liquid at the bottom of the bowl. Top with the remaining ¼ cup mozzarella cheese and Parmesan cheese. Top with red onion, oregano, and 2 pinches kosher salt.
  7. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 to 2 minutes in a pizza oven).
  8. Make the garlic butter and serve: Allow the pizza to cool for a minute or two while you make the garlic butter. In a small saucepan, melt 1 tablespoon butter with the reserved 1 minced garlic clove. Top the pizza with garlic butter and chopped parsley. Slice into pieces using a knife, and serve immediately (cutting it with a knife is easiest to cut through the shrimp).

Notes

*If you have access to bay scallops, you can use whole bay scallops to replace the chopped sea scallops.

Find it online: https://www.acouplecooks.com/seafood-pizza/