Seafood Pizza

Name: Seafood Pizza - Antonia P.
Ingredients: pizza dough; a seafood salad casserole; ketchup for pizza; cheese; mushrooms

Pasta/Pizza - Seafood Pizza by Antonia P. - Recipia

I made seafood pizza at home on days when I felt like something different and didn't want to order. I noticed that if I let the dough rise for a few hours, the texture is more pleasant, but it can also be made more quickly if you're in a hurry. Generally, I use frozen seafood from a container and don't complicate the recipe with many ingredients. Quick Info Total time: about 1 hour (without extended rising) Preparation time: 15-20 minutes Baking time: 20-25 minutes Servings: 2-3 medium pizzas (or one large pizza) Difficulty: easy Recipe type: quick dinner, homemade recipe Ingredients Dough: 250 g flour 15 g fresh yeast 1 teaspoon salt 1 cup warm water (approx. 200 ml) Additional flour for rolling Topping: 1 container of seafood salad (approx. 200-250 g) Pizza ketchup (2-3 tablespoons) 100-150 g cheese 100 g mushrooms (fresh or canned) Preparation method 1. Mix the flour with the crumbled yeast and salt in a large bowl. Pour the warm water over it and knead until you get a smooth dough, not too hard. If it feels too sticky, add a little more flour until it becomes elastic and easy to shape. 2. Cover the bowl with a clean towel and let the dough rise for at least 40 minutes at room temperature. I sometimes forget it for a few hours; it’s not a problem, just becomes fluffier. 3. When the dough has visibly risen, sprinkle flour on the work surface, remove the dough, and roll it out with a rolling pin. Give it the desired shape – round or oval. The dough should not be too thick. 4. Transfer the dough to a baking tray lined with parchment paper or greased with a little oil. 5. Spread ketchup over the surface to cover it evenly. 6. Sprinkle the seafood, then the mushroom slices. Add a thin layer of ketchup over the topping (it helps keep the ingredients juicy in the oven). 7. Sprinkle grated cheese over the entire surface. 8. Place the tray in a preheated oven at 180-200 degrees. Bake for 20-25 minutes until the cheese melts and the edges of the dough become golden. 9. Remove the pizza, let it cool for a few minutes, and slice. It’s good plain, but also with a side of sour cream. Why I make the recipe often It’s quick to prepare and I don’t need complicated ingredients. The seafood gives an interesting taste without needing many spices. The dough comes out fluffy if I’m patient with the rising, and if I’m in a hurry, I can make it quickly and it still works. Tips and variations Tips The dough should be slightly elastic, not too hard. If it’s too sticky, add flour just a little at a time. If the topping releases a lot of water, you can drain the seafood or mushrooms a bit beforehand. The rising can be adjusted – the longer it sits, the airier the dough will be. Substitutions You can use dry yeast (approx. 5-7 g), dissolved in warm water before mixing. The ketchup can be replaced with tomato sauce, but the original recipe is with ketchup. The cheese can be replaced with mozzarella, if you prefer. Variations You can also add black olives, onions, or capers, but the basic recipe does not include them. For a more intense flavor, you can sprinkle a little oregano or basil at the end. Serving ideas The simplest way is with sour cream or a yogurt sauce. It can also be served with a simple green salad. Frequently asked questions 1. What type of seafood should I use? I use a container of frozen seafood salad. It usually contains shrimp, squid, and mussel rings. You can use any mix, but it should be cut into small pieces. 2. Can I use canned mushrooms? Yes, canned mushrooms work well. Drain them well before putting them on the pizza. 3. What should I do if the dough doesn’t rise? If the yeast is old or the water is too hot, the dough won’t rise. Use fresh yeast and warm water, not hot. 4. Can I prepare the dough a day in advance? Yes, you can leave the dough in the fridge overnight, covered. Make sure to take it out at least an hour before using it. 5. Can seafood pizza be frozen after baking? I don’t recommend it; the texture of the seafood won’t be the same after thawing. Nutritional values Approximately, a medium slice of pizza (from a large pizza) has about 170-200 kcal. A whole pizza has about 1300-1600 kcal, depending on how much cheese is used. Proteins come from cheese and seafood (approx. 15-18 g/serving). Lipids vary (8-10 g/serving), carbohydrates come from the dough (approx. 25-30 g/serving). These are just estimates and can vary. Storage and reheating This pizza is best fresh. If there are leftovers, it can be kept in the fridge, covered, for a maximum of one day. Reheating is best done in the oven or on the stovetop to avoid becoming rubbery. I do not recommend keeping it longer, and freezing is not suitable for this type of topping.

Seafood Pizza

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