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5 from 5 votes

Seafood Pizza

With a combination of seafood along with homemade dough & Mornay sauce, this Seafood Pizza is a scrumptious pie you just have to make!
Prep Time15 minutes
Cook Time40 minutes
Passive Time2 hours 30 minutes
Total Time3 hours 25 minutes
Servings: 1 large pizza
Author: Francine Lizotte
Course: Main Course
Cuisine: Fusion, International
Keyword Dinner Party, Elegant Cuisine, Fish & Seafood, Low Sodium/No Sodium, Pizza

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 pink salt
  • 2 tbsp. olive oil, plus more for coating tips & tricks
  • 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
  • 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 pink 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 it stand 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

Footnote: To get the "traditional" recipe, click here... Mornay Sauce