A true taste of the Mediterranean, this Seafood Pizza brings together a light, crispy crust and the deep, briny flavors of the sea. Topped with shrimp, mussels, clams, and squid over a garlicky tomato base and melted mozzarella, it’s a coastal Italian classic that feels both rustic and gourmet. Whether you’re hosting a dinner party or just craving a slice of something special, this pizza delivers elegance and comfort all in one.
Why You’ll Love This Recipe
Seafood lovers, this one’s for you. This pizza recipe gives you:
A crispy homemade dough that mimics a wood-fired oven texture
Rich and savory tomato-garlic sauce
A medley of fresh seafood that’s pre-cooked for perfect texture
Melted mozzarella cheese for a gooey, satisfying bite
The freshness of parsley and a drizzle of olive oil for that final Italian flair
It’s a slice of coastal Italy right from your oven.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pizza dough:
250g all-purpose flour (or Italian “00” flour)
1 tsp instant yeast
½ tsp sugar
½ tsp salt
160ml warm water
1 tbsp olive oil
For the tomato base:
200ml canned crushed tomatoes or tomato passata
1 clove garlic, minced
1 tbsp olive oil
Salt and black pepper to taste
½ tsp dried oregano or basil
For the toppings:
100g shrimp, peeled and deveined
80g squid rings
80g mussels (cooked and shelled)
80g clams (cooked and shelled)
150g mozzarella cheese, shredded
½ small onion, thinly sliced
1 tbsp chopped fresh parsley
Olive oil for drizzling
Directions
Prepare the dough:
In a bowl, mix warm water, yeast, sugar, and olive oil. Let it sit for 5–10 minutes until foamy.
Add flour and salt, then knead the dough until smooth and elastic, about 8–10 minutes.
Cover the dough and let it rise for 1 hour or until doubled in size.
Make the sauce:
4. Heat olive oil in a small pan over medium heat. Add the minced garlic and sauté for about 30 seconds.
5. Add crushed tomatoes, oregano, salt, and black pepper.
6. Simmer the sauce for 10–15 minutes until slightly thickened, then let it cool.
Pre-cook the seafood:
7. In a skillet, heat a little olive oil. Add shrimp, squid rings, mussels, and clams. Cook for 1–2 minutes—just until the seafood starts to turn opaque. Season lightly with salt and pepper. Set aside.
Assemble the pizza:
8. Preheat your oven to 250°C (480°F), ideally with a pizza stone or steel inside.
9. Roll out the dough on a floured surface into your preferred pizza shape.
10. Place it on a baking tray or the hot pizza stone. Spread a thin layer of tomato sauce evenly.
11. Sprinkle shredded mozzarella over the sauce.
12. Arrange shrimp, squid, mussels, and clams evenly. Add thinly sliced onions and drizzle with olive oil.
Bake:
13. Bake the pizza for 8–10 minutes or until the crust is golden-brown and crisp, and the cheese is bubbly and slightly charred.
Finish and serve:
14. Sprinkle with freshly chopped parsley and serve hot for the best flavor.
Servings and timing
Servings: Makes 1 large pizza (serves 2–3 people) Prep time: 25 minutes Resting time (dough rise): 1 hour Cook time: 10 minutes Total time: About 1 hour 35 minutes
Variations
Spicy Kick: Add chili flakes to the tomato sauce or drizzle with chili oil before serving.
White Pizza Version: Skip the tomato sauce and use garlic olive oil as a base for a lighter flavor.
Add Veggies: Include bell peppers or baby spinach for added color and nutrition.
Different Cheese: Try using smoked provolone or buffalo mozzarella for a deeper flavor.
No Shellfish: Replace shellfish with more squid or even grilled white fish for an allergy-friendly version.
Storage/Reheating
Storage:
Let the pizza cool completely. Store in an airtight container in the fridge for up to 2 days.
Reheating:
Reheat slices in a preheated oven at 180°C (350°F) for 5–7 minutes for a crispy result.
Alternatively, reheat in a skillet over medium heat with a lid to restore crispness. Avoid the microwave if possible, as it may make the crust soggy.
FAQs
What type of seafood is best for this pizza?
Shrimp, squid, mussels, and clams are traditional, but you can also use scallops or chunks of firm white fish.
Can I use frozen seafood?
Yes, just make sure it’s fully thawed and patted dry before cooking to avoid excess moisture.
Should I leave the seafood raw before baking?
It’s best to pre-cook seafood slightly to ensure it doesn’t release too much water during baking and to avoid overcooking.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough overnight after the first rise. Let it come to room temperature before rolling out.
Can I grill this pizza instead of baking it?
Yes, grill the dough first on one side, flip, then add toppings and finish grilling with the lid closed.
What kind of flour should I use for the best crust?
Italian “00” flour yields the best texture, but all-purpose flour works well too.
How can I make the crust extra crispy?
Use a pizza stone or steel, preheat the oven properly, and roll the dough thin.
Is it okay to leave the tails on the shrimp?
For convenience and easier eating, it’s better to remove the tails before adding to the pizza.
What wine pairs well with seafood pizza?
A crisp white wine like Pinot Grigio or Vermentino pairs beautifully.
Can I make this pizza gluten-free?
Yes, use a gluten-free pizza dough mix or recipe as a substitute.
Conclusion
This Seafood Pizza (Pizza ai Frutti di Mare) is a celebration of coastal flavors, bringing together a crispy base, a flavorful tomato sauce, and a generous mix of seafood. It’s elegant yet unfussy—a recipe that transforms simple ingredients into something extraordinary. Whether served at a dinner gathering or a casual weekend meal, this pizza is sure to impress with every savory, sea-splashed bite.
A coastal Italian classic, this Seafood Pizza (Pizza ai Frutti di Mare) combines a crispy homemade crust, garlicky tomato sauce, and a medley of shrimp, squid, mussels, and clams topped with melted mozzarella and fresh parsley.
Ingredients
250g all-purpose flour (or Italian “00” flour)
1 tsp instant yeast
½ tsp sugar
½ tsp salt
160ml warm water
1 tbsp olive oil
200ml canned crushed tomatoes or tomato passata
1 clove garlic, minced
1 tbsp olive oil (for sauce)
Salt and black pepper to taste
½ tsp dried oregano or basil
100g shrimp, peeled and deveined
80g squid rings
80g mussels (cooked and shelled)
80g clams (cooked and shelled)
150g mozzarella cheese, shredded
½ small onion, thinly sliced
1 tbsp chopped fresh parsley
Olive oil for drizzling
Instructions
In a bowl, mix warm water, yeast, sugar, and olive oil. Let it sit for 5–10 minutes until foamy.
Add flour and salt, then knead the dough until smooth and elastic, about 8–10 minutes.
Cover the dough and let it rise for 1 hour or until doubled in size.
Heat olive oil in a small pan over medium heat. Add the minced garlic and sauté for about 30 seconds.
Add crushed tomatoes, oregano, salt, and black pepper. Simmer for 10–15 minutes until slightly thickened. Let it cool.
In a skillet, heat a little olive oil. Add shrimp, squid rings, mussels, and clams. Cook for 1–2 minutes until seafood starts to turn opaque. Season lightly with salt and pepper. Set aside.
Preheat your oven to 250°C (480°F), ideally with a pizza stone or steel inside.
Roll out the dough on a floured surface into your preferred pizza shape.
Place it on a baking tray or the hot pizza stone. Spread a thin layer of tomato sauce evenly.
Sprinkle shredded mozzarella over the sauce.
Arrange shrimp, squid, mussels, and clams evenly. Add thinly sliced onions and drizzle with olive oil.
Bake the pizza for 8–10 minutes or until the crust is golden-brown and crisp, and the cheese is bubbly and slightly charred.
Sprinkle with freshly chopped parsley and serve hot.
Notes
Use pre-cooked seafood to avoid excess water on the pizza.
For a spicier version, add chili flakes to the sauce or drizzle with chili oil.
A pizza stone or steel will help achieve a crispier crust.
Buffalo mozzarella or smoked provolone can be used for a deeper flavor.
Store leftovers in the fridge for up to 2 days and reheat in the oven or skillet for best texture.
