Oct 25, 2018, Updated Apr 12, 2024 Also known as pizza frutti di mare, this fish pizza with white sauce has a generous layer of succulent shrimp (or prawns) and scallops. Use storebought pizza dough or my go-to easy homemade pizza dough recipe for a delicious 30 minute dinner idea! If you like my viral naan recipe, that also makes a delicious pizza base. (And since you love Italian seafood recipes, you must also try my Seafood Pasta with Cream Sauce and Lobster Ravioli Sauce.) Now let’s learn how to make seafood pizza!
Why You’re Going To Love This Seafood Pizza
Seafood on pizza is a deliciously unique pizza topping. This shrimp pizza recipe is loaded with plump prawns and scallops together with fresh tomato and garlic infused white pizza sauce. Fancy, but easy. Up the ante with a drizzle of good olive oil, and/ or a sprinkle of fresh oregano, fresh basil leaves, parmesan cheese and red pepper flakes if you like! A few lemon wedges on the side for presentation make it chef’s kiss. You can add many different kinds of fish and seafood ingredients to this scallop and prawn pizza recipe. From shrimp (Psst. you must also try this delicious Boom Boom Shrimp recipe!) to crab, scallops, or fish. Special occasion worthy, this pizza frutti di mare has a touch of glam to it due to the elevated ingredients, but it is super easy and weeknight friendly. It’ll be love at first bite.
Seafood Pizza Ingredients
Bread flour. All purpose will work perfectly well too. Yeast. Use rapid-rise or instant. This is the dough’s raising agent. Olive oil. You can switch this out for avocado oil if you prefer as it has a great neutral flavor to it. Butter. You can use dairy butter or plant-based if you like. Garlic. Use fresh garlic cloves if possible. Shrimp or prawns. Find the biggest, most joyful, and plump-looking shrimp/prawns out there for the best-ever shrimp pizza. Scallops. You can go for crab or extra shrimps if you like but scallops make this seafood pizza a little “extra”. Milk. Whole milk is preferred in this recipe, but really, any milk will be fine. Mozzarella cheese. What is a shrimp pizza (or ANY pizza) without mozzarella cheese, guys? Tomatoes. Use lovely red ripe tomatoes that are full of color and flavor. Onions. White or red will do nicely in this recipe. Parsley. Use fresh Italian parsley for the pizza. Basil and cilantro are great alternatives.
How To Make Seafood Pizza: Step-by-Step Instructions
The first step in making a great fish pizza is to start with a great crust. Luckily, this one is super easy (as well as soft and tasty).
To make the pizza dough:
To cook the seafood pizza toppings:
To make the white sauce for the pizza:
To bake the pizzas:
What To Serve With Seafood Pizza
Fresh peach caprese salad Watermelon salad with goats cheese, watercress and mint Strawberry salad with rhubarb dressing
Make Ahead Instructions
You can go ahead and make the dough ahead of time and get it ready in advance of rolling out and making up the base. Refrigerate up to 3 days or freeze (tightly wrapped) for up to 3 months.
Storage
If you happen to have any leftovers (eek, shocking), you can store them in the refrigerator for three days. It’s a good idea to keep them in a sealed container or wrapped up in plastic wrap. You can reheat your pizza in a skillet or oven until it’s warmed through and the cheese looks glowy. You can also freeze any leftovers for two months, which is great as a quick snack.
Variations Of Seafood Pizza
Make this a lightening-fast weeknight recipe: Substitute storebought pizza dough, or use my biscuit crust for pizza and/or even swap in jarred alfredo or pizza sauce for a secret shortcut – I won’t tell if you don’t. Crab and oyster mushrooms. Saute some oyster mushrooms with garlic and fresh herbs. Mix this with a little crab meat as a great topping. Clams and red bell peppers. Top your pizza with canned or fresh clams and a few slices of bell peppers. For next-level pizza, bake your pizza with a little lemony lobster tail.
Pro Tips and Tricks
Use fresh or frozen seafood (but first thaw it fully in the fridge overnight, or for an hour in a bowl of cold water on the countertop). If you reheat this pizza, be mindful that the seafood elements may turn rubbery if exposed to high heat. Go low and slow with the oven instead of firing it up under a blazing hot grill element. Don’t overload the pizza. Too many toppings can weigh down the pizza and make the crust soggy. Keep the toppings minimal.
