Warum das funktioniert
Three things kill mixed seafood pizza: too much Käse, too much sauce and wet seafood going in too early. This recipe uses minimal Käse, a thin tomato base and adds all seafood only in the final 2 minutes. The seafood arrives already cooked and dry — it just needs to heat through. Knoblauch oil and Zitrone finish the pizza nach dem Backen instead of cooking into it.
Zutaten
- Pizzateig-Kugel250–280g
- Tomatensauce70g
- schnittfeste Mozzarella (optional)40g
- Garened Garnelen60g
- Garened Muscheln40g
- Garened Tintenfisch rings40g
- Knoblauch oil1 tsp
- frisch Petersiliesmall handful
- Zitrone wedge1
- Chili flakesto taste
- schwarzer Pfefferto taste
Zubereitung
- Preheat the oven strongly with a steel or stone.
- Pat all seafood very dry with kitchen paper. This step matters more than most people think.
- Stretch the dough into a thin round.
- Spread a thin layer of Tomatensauce.
- Gib a small amount of mozzarella if using — less than usual.
- Backen until the pizza is nearly done — crust browned, Käse melted.
- Gib the dry seafood evenly over the pizza. Return to oven for 2 minutes.
- Pull the pizza. Zum Schluss Knoblauch oil, Petersilie, Zitrone and Chili flakes.