Seafood Pizza Recipe

I really believe a homemade pizza night is one of life’s simplest pleasures, especially when it’s as impressive as this. The rich, creamy red pepper sauce combined with tender seafood creates a truly memorable dish that makes you forget all about takeout. This seafood pizza recipe takes a little extra time for the homemade crust, but the payoff is incredible, perfect for a special family dinner or a hearty weekend meal. The unique combination in this seafood pizza recipe is fantastic for a weekend meal, creating a gourmet experience in your own kitchen. This recipe offers clear, step-by-step guidance for a homemade dough, but you can also use a pre-made crust for a shortcut if you need a quick dinner idea.

Ingredients

For the Pizza Dough

• All-purpose flour: 300 g (2 ¼ cups), plus extra for dusting. This provides the primary structure for a chewy, satisfying crust.
• Instant yeast: 7 g (1 packet or 2 ¼ teaspoons). Instant yeast activates quickly without needing to proof first.
• Granulated sugar: 5 g (1 teaspoon). Balances the flavor of the dough and feeds the yeast for a consistent rise.
• Fine sea salt: 5 g (1 teaspoon). Controls the yeast activity and enhances flavor; do not use table salt, which can make the dough too salty.
• Warm water: 200 ml (¾ cup + 2 tablespoons), heated to 40-45°C (105-115°F). The temperature is critical for activating the yeast without killing it.
• Olive oil: 15 ml (1 tablespoon), plus more for coating the bowl. Use high-quality extra virgin olive oil for a richer flavor.

For the Smoky Red Pepper Cream Sauce

• Jarred roasted red peppers: 400 g (14 oz), ensure they are well drained. Roasting adds sweetness and smokiness to the base sauce.
• Garlic cloves: 2, peeled. Fresh garlic provides essential aromatic depth to the sauce.
• Vegetable broth: 60 ml (¼ cup). Use low-sodium broth to control salt levels in the finished dish.
• Heavy cream: 120 ml (½ cup). This adds richness and creates the creamy consistency for this amazing seafood pizza recipe. (For a lighter version, try half-and-half or full-fat coconut milk).
• Smoked paprika: 5 g (1 teaspoon). This spice provides a deep, smoky undertone that enhances the roasted peppers.
• Salt and freshly ground black pepper: To taste, for balancing the flavors of the sauce.

For the Seafood Toppings

• Medium shrimp: 200 g (7 oz), peeled and deveined. Medium-sized shrimp cook quickly and remain tender on the pizza.
• Calamari rings: 150 g (5 oz). Calamari adds a different texture and mild flavor to the topping mix.
• Cooked mussel meat: 100 g (3.5 oz), from steamed mussels. Ensure mussels are fully cooked before adding them to prevent overcooking on the pizza.
• Garlic powder: 2 g (½ teaspoon).
• Onion powder: 2 g (½ teaspoon).
• Olive oil: 15 ml (1 tablespoon) for tossing the seafood.
• Salt and black pepper: To taste, for seasoning the seafood.

For the Pizza Assembly

• Low-moisture mozzarella cheese: 200 g (7 oz), shredded. Use low-moisture mozzarella to prevent a soggy crust.
• Provolone cheese: 50 g (1.7 oz), shredded. Provolone adds a sharp, salty contrast to the mozzarella.
• Fresh parsley: 15 g (¼ cup), finely chopped for garnish. Parsley adds a pop of color and freshness.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

Here’s how to make a truly amazing seafood pizza recipe at home, complete with a creamy, smoky base.

1. Prepare the pizza dough. In a large bowl, combine the flour, yeast, sugar, and salt. Gradually pour in the warm water and 15 ml (1 tablespoon) olive oil, mixing until the ingredients form a shaggy dough mass. Turn the dough out onto a lightly floured work surface and knead for 8-10 minutes, until it becomes smooth and elastic; it should bounce back when you poke it.
2. Allow the dough to rise. Lightly oil the large bowl where you mixed the dough. Place the kneaded dough inside, turn it over to coat with oil, cover the bowl with a clean cloth, and set it in a warm location. Let the dough rise for 60-90 minutes, or until it has doubled in size.
3. Make the Smoky Red Pepper Cream Sauce. While the dough rises, prepare the sauce. In a blender, combine the drained roasted red peppers, peeled garlic cloves, and vegetable broth; blend until completely smooth. In a small saucepan over medium heat, heat 15 ml (1 tablespoon) olive oil. Pour in the red pepper mixture and bring it to a simmer. Stir in the heavy cream and smoked paprika and continue to cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon. Season with salt and black pepper to taste, then remove from heat and let cool slightly.
4. Prepare the seafood. In a medium bowl, combine the peeled shrimp, calamari rings, and cooked mussel meat. Add 15 ml (1 tablespoon) olive oil, garlic powder, onion powder, salt, and black pepper, tossing until all the seafood is evenly coated.
5. Preheat the oven and prepare for baking. Preheat your oven to 230°C (450°F) for at least 30 minutes, placing a pizza stone or an inverted baking sheet inside to get very hot; this helps create a crispy crust. If using a pizza peel, lightly dust it with flour or cornmeal to prevent sticking.
6. Assemble the pizza. Once the dough has doubled, gently punch it down to release the air and transfer it to a lightly floured surface. Roll or stretch the dough into a 30 cm (12-inch) round. Carefully transfer the dough to your prepared pizza peel or onto parchment paper if using a baking sheet.
7. Top and bake the seafood pizza. Spread an even layer of the Smoky Red Pepper Cream Sauce over the dough, leaving a 1 cm (½-inch) border for the crust. Distribute the shredded mozzarella and provolone cheeses over the sauce, then arrange the seasoned seafood evenly across the cheese. Carefully slide the pizza onto the preheated stone or baking sheet in the oven. Bake for 12-18 minutes, rotating halfway through, until the crust is golden brown, the cheese is bubbly, and the seafood is cooked through and opaque.
8. Finish and serve. Remove the pizza from the oven and let it cool on a wire rack for 2-3 minutes before slicing; this prevents the toppings from sliding off when cut. Transfer to a serving board. Drizzle a small amount of the reserved Smoky Red Pepper Cream Sauce artfully over the sliced pizza and scatter the fresh chopped parsley generously over the top for garnish. Serve immediately while hot.

Make-Ahead Tips for an Easier Weeknight Meal

How to prep the pizza dough in advance.

One great way to simplify this seafood pizza recipe for a weeknight is to prepare the dough ahead of time. You can make the dough as instructed in Part 1 and refrigerate it in an airtight container for up to three days. Take the dough out about an hour before baking so it reaches room temperature for easy stretching. I often par-bake a few crusts on Sunday for quick weeknight pizzas later in the week; just bake for 5 minutes at 450°F without toppings, then store tightly wrapped in the fridge for up to two days.

Preparing the sauce and toppings ahead of time.

The Smoky Red Pepper Cream Sauce can be made up to three days in advance and stored in the refrigerator. Re-whisk it before using to ensure a smooth consistency. This meal prep makes for a much quicker seafood pizza recipe assembly. The seafood mixture should ideally be seasoned just before assembly to prevent it from releasing too much moisture and making the crust soggy.

Ingredient Swaps and Customization Ideas

Can I use other types of seafood?

Yes, absolutely. This recipe is very flexible. Scallops or crab meat make excellent substitutions for mussels or calamari in this seafood pizza recipe. Just ensure whatever you use is cut roughly the same size as the shrimp for consistent cooking. Ensure all seafood is raw (except mussels) before topping the pizza, as it will cook thoroughly during the 12-18 minute bake time.

What if I don’t want a cream sauce?

For a lighter option, use a simple garlic butter base instead of the red pepper cream sauce. Brush the dough with melted garlic butter and top with a sprinkle of oregano before adding the cheese and seafood. You could also use a store-bought pesto sauce for a herbaceous, vibrant flavor profile.

Other topping suggestions to pair with seafood.

For a briny flavor, add pitted Kalamata olives or capers over the cheese before baking to enhance this family-friendly seafood pizza recipe. Add some heat by topping with red pepper flakes or a drizzle of spicy chili oil after baking. For a healthy, peppery contrast to the rich seafood, add fresh arugula leaves after removing the pizza from the oven.

FAQs

Can I use store-bought pizza dough?

Yes, for a quick shortcut, use 1 pound (450 g) of pre-made pizza dough. Let it come to room temperature before stretching.

How do I get a crispy pizza crust at home?

The key to a crispy crust is preheating your oven and pizza stone (or inverted baking sheet) thoroughly for at least 30 minutes before baking. A hot surface creates an immediate sear on the bottom of the crust. Using a pizza stone or inverted baking sheet and high heat (450°F / 230°C) is essential for achieving that restaurant-quality crispness.

How do I know when the seafood is cooked?

Shrimp will turn pink and curl into C-shapes when fully cooked. Calamari will become opaque white. The total baking time of 12-18 minutes in a hot oven is sufficient to cook the seafood through completely. Avoid overcooking, as the seafood can become tough and rubbery; remove the pizza as soon as the cheese is bubbly and the crust is golden brown.

Can I freeze leftover pizza?

Yes, you can freeze individual slices of the seafood pizza. Let the pizza cool completely, then wrap slices tightly in plastic wrap followed by aluminum foil. Reheat slices directly from frozen on a baking sheet at 350°F (175°C) until warmed through, about 10-15 minutes. Freezing is not recommended for a raw, assembled pizza before baking, as the seafood quality will deteriorate upon thawing.

Can I make this with less expensive seafood?

To save money, use more shrimp and add high-protein canned clams instead of mussels and calamari. Just drain the clams completely before adding them to the topping mix. This swap significantly reduces cost without sacrificing the overall flavor profile of the seafood pizza recipe.

What kind of cheese works best with seafood?

The combination of low-moisture mozzarella and provolone is ideal for this seafood pizza recipe because it melts well without releasing too much water. Other great options include Monterey Jack or a mild white cheddar. Avoid soft cheeses like fresh mozzarella, which can make the crust soggy.

Conclusion

This homemade seafood pizza recipe is the ultimate comfort food upgrade, turning an ordinary weeknight into a special occasion. The homemade crust and unique Smoky Red Pepper Cream Sauce make this dish truly unique and worth the effort for a new healthy dinner idea. Pin this recipe for future inspiration and let us know how your family enjoyed this amazing seafood pie.

Print