Description
Discover the secrets to crafting the Ultimate Seafood Pizza with our expert guide. Learn step-by-step techniques to create a mouthwatering masterpiece at home!
Ingredients
- 4 cup (960 ml) s bread flour all-purpose works too, but the crust will be less crisp and chewy
- 1 envelope 2 1/4 tsp (11 ml) instant or rapid-rise yeast
- 1 ½ tsp coarse salt
- 2 tbsp (30 ml) olive oil
- 1 ¾ cups warm water
- 2 tbsp (30 ml) butter
- 1 large clove garlic minced
- 8 oz (227 g) peeled deveined shrimp or prawns tails removed
- 8 oz (227 g) scallops
- Kosher salt
- 2 tbsp (30 ml) all-purpose flour
- ¾ cup milk
- 1 ½ cups grated pizza moz zarella
- ½ cup diced tomatoes
- ¼ cup thinly-sliced red onion
- 2 tbsp (30 ml) minced parsley
Instructions
- In the bowl of a stand mixer with a dough hook, blend the flour, yeast, and salt. Pour in the oil and water, mixing at a low speed until a dough forms, then continue kneading on low for about 10 minutes until smooth. If the dough feels too sticky, sprinkle in a little more flour; it should adhere slightly to the bowl’s bottom but not the sides.
- Place the dough in a lightly greased bowl, cover with a clean kitchen cloth, and allow it to rise in a warm spot until it doubles in size, roughly 1 to 1.5 hours.
- On a floured surface, divide the dough into four equal portions. Shape each into a round ball and let them sit for around 20 minutes to make rolling easier. Roll each ball into a circle to your preferred thickness and set them on baking sheets lined with parchment paper.
- Set the oven to preheat at 450°F.
- In a large saucepan over medium heat, melt the butter. Add the minced garlic, stirring for about a minute until it becomes aromatic.
- Pat the shrimp and scallops dry, then season with ¾ tsp of salt. Sear them on one side, flip, and continue cooking until just opaque, about 1-2 minutes. Remove them from the pan but keep the garlicky butter on the stove.
- In a medium bowl, combine the flour with about 2 tbsp of milk, whisking until smooth. Gradually add the remaining milk, whisking into the garlic butter on the stove. Add ⅓ tsp salt and let the mixture simmer over medium heat until thickened.
- Spread the sauce over the prepared pizza bases, then layer with cheese, followed by the shrimp, scallops, tomatoes, and onions. Bake for 15-20 minutes until the crust is golden and the cheese is bubbly, turning the pans halfway through for even browning. Garnish with minced parsley before serving.
Notes
- Activate the yeast in warm water at 105°F to 110°F for best dough risenCook shrimp and scallops without overcrowding to ensure even searingnCool pizzas slightly before adding parsley for fresh flavor and color
