Why this works
Three things kill mixed seafood pizza: too much cheese, too much sauce and wet seafood going in too early. This recipe uses minimal cheese, 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. Garlic oil and lemon finish the pizza after baking instead of cooking into it.
Ingredients
- Pizza dough ball250–280g
- Tomato sauce70g
- Low-moisture mozzarella (optional)40g
- Cooked shrimp60g
- Cooked mussels40g
- Cooked squid rings40g
- Garlic oil1 tsp
- Fresh parsleysmall handful
- Lemon wedge1
- Chili flakesto taste
- Black pepperto taste
Method
- 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 tomato sauce.
- Add a small amount of mozzarella if using — less than usual.
- Bake until the pizza is nearly done — crust browned, cheese melted.
- Add the dry seafood evenly over the pizza. Return to oven for 2 minutes.
- Pull the pizza. Finish with garlic oil, parsley, lemon and chili flakes.