This seafood pizza brings together a crisp, airy crust, a fragrant tomato base, and a generous mix of tender shrimp, squid, mussels, and clams. Inspired by classic Mediterranean flavors, it delivers a refined yet comforting pizza experience that feels special enough for a weekend dinner but simple enough to make at home.
Why You’ll Love This Recipe
This recipe balances freshness and indulgence in every bite. The dough bakes up light and chewy, the tomato sauce is gently seasoned to let the seafood shine, and the toppings cook quickly to stay juicy and tender. It is a great choice when you want something different from everyday pizza, while still using familiar ingredients and straightforward techniques.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pizza dough:
250 g all-purpose flour or Italian “00” flour
1 teaspoon instant yeast
½ teaspoon sugar
½ teaspoon salt
160 ml warm water
1 tablespoon olive oil
For the tomato base:
200 ml canned crushed tomatoes or tomato passata
1 garlic clove, finely minced
1 tablespoon olive oil
Salt to taste
Black pepper to taste
½ teaspoon dried oregano or dried basil
For the toppings:
100 g shrimp, peeled and deveined
80 g squid rings
80 g cooked mussels, shelled
80 g cooked clams, shelled
150 g mozzarella cheese, shredded
½ small onion, thinly sliced
1 tablespoon fresh parsley, finely chopped
Olive oil for drizzling
Directions
In a mixing bowl, combine the warm water, yeast, sugar, and olive oil. Let the mixture rest for 5 to 10 minutes until foamy.
Add the flour and salt, then knead until a smooth and elastic dough forms, about 8 to 10 minutes by hand. Cover the bowl and let the dough rise in a warm place for about 1 hour, or until doubled in size.
To prepare the sauce, heat the olive oil in a small pan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the crushed tomatoes, oregano or basil, salt, and black pepper. Simmer gently for 10 to 15 minutes until slightly thickened, then remove from heat and allow to cool.
For the seafood, heat a light drizzle of olive oil in a skillet over medium-high heat. Add the shrimp, squid, mussels, and clams. Cook for 1 to 2 minutes, just until the shrimp begin to turn opaque. Season lightly with salt and pepper, then set aside.
Preheat the oven to 250°C (480°F). If using a pizza stone or steel, place it in the oven while it heats.
Roll out the risen dough on a floured surface into a thin round. Transfer it carefully to a baking tray or hot stone. Spread a thin, even layer of tomato sauce over the dough. Sprinkle the mozzarella evenly, then arrange the seafood on top. Scatter the sliced onion and drizzle lightly with olive oil.
Bake for 8 to 10 minutes, until the crust is golden and lightly charred at the edges and the cheese is fully melted. Remove from the oven, sprinkle with fresh parsley, and serve immediately.
Servings and timing
This recipe makes one medium pizza, serving 2 to 3 people.
Preparation time: about 25 minutes
Rising time: 60 minutes
Cooking time: 10 minutes
Total time: approximately 1 hour and 35 minutes
Storage/Reheating
Leftover pizza can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place slices in a hot oven at 180°C (350°F) for 5 to 7 minutes until warmed through and the crust regains some crispness. Avoid microwaving, as it can make the seafood rubbery and the crust soft.
FAQs
Can I use store-bought pizza dough instead of homemade?
Yes, store-bought dough works well if you are short on time, though homemade dough offers better texture and flavor.
Do I need to cook the seafood before baking?
Lightly pre-cooking the seafood prevents excess moisture and ensures it stays tender rather than overcooking in the oven.
Can I use frozen seafood?
Frozen seafood is fine. Thaw it completely and pat it dry before cooking to avoid excess water on the pizza.
What type of mozzarella is best for this pizza?
Low-moisture mozzarella melts evenly and helps prevent a soggy crust.
Can I make this pizza without cheese?
Yes, you can skip the cheese for a lighter, more traditional seafood pizza and add a little extra olive oil instead.
How thin should I roll the dough?
Aim for a thin base, about 3 to 4 mm thick, to achieve a crisp crust that supports the toppings.
Can I add other vegetables?
Yes, thinly sliced bell peppers or cherry tomatoes can be added, but keep toppings light to avoid sogginess.
Is this pizza spicy?
No, it is mild. You can add chili flakes if you prefer some heat.
Can I bake this pizza at a lower temperature?
If your oven does not reach 250°C, bake at the highest available temperature and add 2 to 3 extra minutes of baking time.
Can I prepare the dough in advance?
Yes, the dough can be made a day ahead and stored in the refrigerator. Let it come to room temperature before shaping.
Conclusion
Seafood Pizza is a beautiful combination of crisp dough, savory tomato sauce, and delicately cooked seafood. It brings a taste of the Mediterranean to your kitchen and proves that homemade pizza can be both elegant and deeply satisfying. Perfect for sharing, this recipe is a wonderful way to enjoy the flavors of the sea in a comforting, familiar form.
This Mediterranean-inspired seafood pizza (Pizza ai Frutti di Mare) features a crisp, airy crust topped with seasoned tomato sauce, mozzarella, and a mix of tender shrimp, squid, mussels, and clams. Elegant yet easy to prepare, it’s perfect for seafood lovers.
Ingredients
250 g all-purpose flour or Italian “00” flour
1 teaspoon instant yeast
½ teaspoon sugar
½ teaspoon salt
160 ml warm water
1 tablespoon olive oil
200 ml canned crushed tomatoes or tomato passata
1 garlic clove, finely minced
1 tablespoon olive oil (for sauce)
Salt and black pepper to taste
½ teaspoon dried oregano or dried basil
100 g shrimp, peeled and deveined
80 g squid rings
80 g cooked mussels, shelled
80 g cooked clams, shelled
150 g mozzarella cheese, shredded
½ small onion, thinly sliced
1 tablespoon fresh parsley, finely chopped
Olive oil for drizzling
Instructions
In a bowl, combine warm water, yeast, sugar, and olive oil. Let rest for 5–10 minutes until foamy.
Add flour and salt. Knead until smooth and elastic (8–10 minutes). Cover and let rise for 1 hour until doubled.
For the sauce, heat 1 tbsp olive oil in a pan. Sauté minced garlic for 30 seconds. Add crushed tomatoes, oregano or basil, salt, and pepper. Simmer for 10–15 minutes. Let cool.
Heat a drizzle of olive oil in a skillet over medium-high heat. Add shrimp, squid, mussels, and clams. Cook for 1–2 minutes until shrimp begin to turn opaque. Season lightly. Set aside.
Preheat oven to 250°C (480°F), placing a pizza stone or steel inside if using.
Roll out dough on a floured surface to a thin round (~3–4 mm). Transfer to a baking tray or hot stone.
Spread tomato sauce over the dough. Sprinkle mozzarella, then evenly distribute seafood. Add sliced onion and drizzle with olive oil.
Bake for 8–10 minutes, until crust is golden and cheese is melted. Remove from oven, sprinkle with parsley, and serve hot.
Notes
Use thawed, patted-dry frozen seafood to prevent soggy crust.
Homemade dough yields better texture but store-bought works in a pinch.
Pre-cooking seafood prevents overcooking and excess moisture.
