Seafood Pizza

Francine Lizotte


A combination of the most popular seafood along with homemade dough & Mornay sauce, this Seafood Pizza is a scrumptious pie you just have to make!


☆☆☆☆☆ 0 votes

1 pizza
15 Min
45 Min
Stove Top



  • 2 tsp
    active dry yeast
  • 1 c
    warm water (between 105-110ºf)
  • 1/2 Tbsp
  • 2 1/2 c
    bread flour, and more if needed
  • 1 Tbsp
    dried rosemary, or to taste
  • 1 tsp
    garlic powder
  • 1/4 tsp
    ground himalayan sea salt
  • 2 Tbsp
    olive oil, plus more for coating
  • ·
    butter as needed, to grease pizza pan
  • 1/2 tsp
    yellow corn meal, for dusting pizza pan, or as needed
  • 1/2 Tbsp
    unbleached all-purpose flour, for work surface and rolling pin

  • 4 Tbsp
  • 4 Tbsp
    unbleached all-purpose flour
  • 3 c
    warm milk
  • 3/4 c
    gruyère cheese, grated
  • 3/4 c
    pecorino romano cheese, grated
  • 1/8 tsp
    freshly grated nutmeg
  • 1 pinch
    white pepper
  • 1 pinch
    ground himalayan sea salt
  • 1 tsp
    cooking sherry
  • 1 tsp
    dried basil

  • 1 tsp
    olive oil
  • 1 tsp
    clarified butter
  • 1/2 c
    red onions, finely chopped
  • 1/2 c
    red peppers, finely chopped
  • 3 large
    cloves garlic, pressed
  • 2 c
    mozzarella cheese, grated
  • 1 c
    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 c
    grana padano cheese, grated
  • ·
    hot paprika, sprinkled on top

How to Make Seafood Pizza


  1. Pizza dough: In a bowl of a stand mixer, combine warm water, yeast and honey; sits for 15 minutes.
  2. In a medium bowl, combine flour, rosemary, garlic powder and sea salt; whisk.
  3. Add olive oil and 2 cups flour to yeast mixture. With the dough hook attachment, process for 2 minutes on speed 2. Scrape the sides of the bowl, increase speed to 3 and process until it forms a ball clinging to the hook and cleaning the sides of the bowl while adding more flour to it. Increase speed to 4 and knead for 4 minutes until smooth.
  4. Remove from bowl and form a ball by folding under. Place dough in a lightly oiled bowl, coating it. Cover with a tea towel and let it rise for 1 to 1:30 hours or until it doubles in size.
  5. When time’s up, punch dough, form a ball again, cover and rise for another hour. Prep pizza pan by greasing it with butter and sprinkling corn meal; set aside.
  6. Transfer onto a lightly floured work surface. Sprinkle lightly dough and rolling pin with flour; roll down to 16-inch diameter (pizza pan 14”). Meanwhile, make Mornay sauce.
  7. Mornay sauce; On medium heat, add butter and when melted add flour; whisk and cook until blond roux, 5 minutes. Add warm milk; whisk again. Add the rest of the ingredients, whisk and cook for 10 minutes. If not ready to use it, place wax paper on top, touching sauce to prevent skin formation.
  8. Prep veggies; in a small skillet over medium heat, add oil and butter. When hot, sauté onion and red peppers, about 3 minutes. Add garlic and sauté for 1 minute; remove from heat. Preheat oven to 450ºF.
  9. Transfer dough to pizza pan dusted with corn meal. Cover the bottom of pizza with mozzarella cheese. Place evenly crab meat, prawns and scallops on top. Sprinkle vegetable mixture and then ladle Mornay sauce over. Sprinkle parmesan cheese and some hot paprika. Transfer to the preheated oven and bake for 22 minutes or until seafood are cooked. Let it sits for 15 minutes before slicing.
  10. To view this recipe on YouTube, click on this link >>>>

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