Seafood Pizza
For those of you who have been following me for awhile, you know I have a weakness for Fresh Baked Bread, Pastas, Seafood and delicious Sauces. Let me correct that… my weakness list might be a bit longer. Burgers, Pastries, Salads… All right, I admit it – food is my weakness! Let’s try that again…
For those of you who have been following me for awhile, you know that FOOD is my weakness! – better…
Years ago when I was still living in Montréal, there was an Italian chain restaurant that I quite enjoyed. The name of the place was Pacini which is still around after so many years. The concept was fun and different!
There was a Bread Toasting area where patrons had choices between different kinds of bread and a few different selections of butter. In the middle of that particular area was a grill to toast the chosen buttered bread with metal tongs provided to flip them over when one side was grilled. It was awesome!
Besides that cool toast concept, I really liked their individual pizza. I think they were one of the pioneers that began serving singular pies. The one I always ordered was the Seafood Pizza! Oh my, oh my! It was so good!
I haven’t been back to Pacini since the 90s’ but a few years ago though while my mother and I were on the phone talking about restaurants we used to go to, Pacini was brought up. I suddenly remembered my favorite pizza. When I hung up the phone, I knew that one day I would have to make something similar.
That day has finally come and here’s my Seafood Pizza recipe!
The combination of prawns, scallops and crab meat in a beautiful Mornay Sauce gives this pizza a unique taste. My pie differs from theirs because I make mine on a thinner crust versus their deep dish pizza… too much dough! There also weren’t any scallops in Pacini’s version. C’mon, a seafood pizza needs some scallops on it!
If you are a seafood lover then there’s no doubt you’ll love this pizza! It has the right amount of seafood in it – you won’t feel like you won the lottery when you find some – and enough cheese on it to not overpower the delicate flavors from the proteins. Overall the best way I can describe this amazing pizza is you just have to try it… you’ll be so happy you did.
Bon Appétit!
Tips & Tricks
It’s a labor intense recipe and if you decide to make everything from scratch like in the video, here are a couple of tips you should keep in mind…
– When using warm water for the yeast, do not exceed 110ºF because if it’s too hot, the yeast will die.
– When rolling your dough to the desired size, if it starts to shrink back, leave it alone for a few minutes and let the gluten rest.
Then try it again.
– If the Mornay Sauce is not used right away, place some wax paper on top, making sure it touches the sauce to prevent skin formation (this also applies to almost every sauce).
– As I always mention, recipes are based on your taste and things you like, so if you cannot stand scallops for example, use something else that YOU do like!
To make your own pizza dough, give these recipes a try… Easy-Cheesy Herb Pizza Dough, Green Onion Pizza Dough or Rustic Italian Pizza Dough
Here are some more amazing pizza recipes…
– Hawaiian Ham Bacon Pizza
– Caribbean Jerk Chicken Pizza
– BBQ Pulled Pork Pizza
– Greek Pizza
– Meat Lovers Pizza
– Quattro Formaggi Pizza • Four Cheese Pizza
– Sombrero Pizza
and for even more delicious pizza and pasta recipes, click on this link… Recipe Category • Pizza & Pasta
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Seafood Pizza
Hover to scale
Ingredients
PIZZA DOUGH
- 2 tsp. active dry yeast
- 1 cup warm water (between 105-110ºF)
- 1/2 tbsp. honey tips & tricks
- 2 1/2 cups bread flour, and more if needed
- 1 tbsp. dried rosemary, or to taste
- 1 tsp. garlic powder
- 1/4 tsp. ground Himalayan sea salt
- 2 tbsp. olive oil, plus more for coating
- butter as needed, to grease pizza pan
- 1/2 tsp. yellow cornmeal, for dusting pizza pan, or as needed
- 1/2 tbsp. unbleached all-purpose flour, for more for work surface and rolling pin
BÉCHAMEL & MORNAY SAUCE ADAPTED FOR THIS RECIPE (*SEE FOOTNOTE)
- 4 tbsp. butter tips & tricks
- 4 tbsp. unbleached all-purpose flour
- 3 cups warm milk
- 3/4 cup Gruyère cheese, grated
- 3/4 cup Pecorino Romano cheese, grated
- 1/8 tsp. freshly grated nutmeg
- 1 pinch white pepper
- 1 pinch ground Himalayan sea salt
- 1 tsp. cooking sherry
- 1 tsp. dried basil leaves
SEAFOOD MIXTURE
- 1 tsp. olive oil
- 1 tsp. clarified butter
- 1/2 cup red onions, finely chopped
- 1/2 cup red peppers, finely chopped
- 3 large cloves garlic, pressed
- 2 cups Mozzarella cheese, grated tips & tricks
- 1 cup crab meat (about 235 g)
- 12-13 large prawns, deveined, rinsed and halved (about 300 g)
- 12 large scallops, halved (about 250 g)
- 1/2 cup Grana Padano cheese, grated
- hot paprika, sprinkled on top
Directions
PIZZA DOUGH
- In the bowl of a stand mixer, combine warm water, yeast and honey; let for 15 minutes.
- In a medium bowl, combine flour, rosemary, garlic powder and sea salt; whisk.
- Add olive oil and 2 cups flour mixture to the yeast. With the dough hook attachment, process for 2 minutes on speed 2.
- Scrape the sides of the bowl, increase the speed to 3 and process, add more flour to it until it forms a ball clinging to the hook and cleaning the sides of the bowl.
- Increase the speed to 4 and knead for 4 minutes until smooth.
- Remove from the bowl and form a ball by pulling under. Place the dough in a lightly oiled bowl, swirling it around to coat.
- Cover with a clean tea towel and let it rise in a draft-free area such as the oven (temperature off) for 1 to 1:30 hours or until it doubles in size.
- When time is up, punch the dough to deflate, form a ball again, cover and let it rise for another hour.
- While the pizza rises for the second time, prep the pizza pan by greasing it with butter and evenly sprinkling in cornmeal; set aside.
- Start making the adapted Mornay Sauce.
- When the second rise is done, transfer onto a lightly floured work surface. Lightly sprinkle the dough and rolling pin with flour and roll it down to a 16-inch diameter (pizza pan 14”).
- Transfer the dough to the prepared pizza pan and bring the sides up.
- Preheat oven to 450ºF.
BÉCHAMEL & MORNAY SAUCE
- On medium heat, add butter and when it’s melted, add flour; whisk and cook until the roux turns blonde, about 5 minutes.
- Add warm milk; whisk again. Add the cheeses and whisk until melted. Add nutmeg, white pepper and ground sea salt; whisk once again and simmer for 10 minutes or until the sauce thickens.
- From here, the Mornay Sauce is adapted for this recipe. Add cooking sherry and basil; stir and cook on medium-low for 5 minutes.
- If not using it right away, place some wax paper on top, making sure it touches the surface to prevent a skin formation.
SEAFOOD MIXTURE
- In a small skillet over medium heat, add oil and clarified butter. When hot, cook onions and red peppers for 3 minutes. Add garlic and sauté for 1 minute; remove from the heat and set aside.
- Cover the entire bottom of the pizza with Mozzarella cheese. Evenly place crab meat, prawns and scallops on top. Sprinkle on the vegetable mixture and then ladle the Mornay sauce over, covering all the ingredients. Sprinkle on Parmesan cheese and some hot paprika.
- Transfer to the preheated oven and bake for 22 minutes or until the seafood is cooked. Let sit for 15 minutes before slicing.
Notes
Don't forget to rate and comment on this recipe!
I would like to make the Seafood Pizza recipe but I can’t find the directions. Am I missing something???
Hello Eddie! The instruction are mentioned in the video as well as on the website at the bottom of the page… Have a great day