Pizza Frutti di Mare
An Italian coastal classic topped with fresh seafood, garlic, and white wine. This elegant pizza features shrimp, mussels, and clams on a crispy crust with a light tomato or white sauce.
- Total time
- 45 min
- Servings
- 2
- Calories
- 580
- Protein
- 42g
Ingredients
- 500 g pizza dough (store-bought or homemade)
- 3 tbsp extra virgin olive oil
- 4 cloves garlic cloves, minced
- 200 g San Marzano tomatoes, crushed
- ½ cup dry white wine
- 300 g fresh mussels, cleaned
- 200 g littleneck clams, cleaned
- 200 g large shrimp, peeled and deveined
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh oregano
- ¼ tsp red pepper flakes
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tbsp lemon juice
Instructions
- 1
Preheat oven to 475°F (245°C). Clean mussels and clams under cold running water, discarding any that don't close. Pat shrimp dry.
- 2
Stretch pizza dough on a floured work surface to a 12-inch circle. Transfer to a pizza peel or baking sheet.
- 3
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
- 4
Add mussels, clams, and shrimp to the skillet. Pour in white wine and bring to a simmer.
- 5
Cook for 5-7 minutes, stirring occasionally, until mussels and clams open and shrimp turns pink. Discard any closed shellfish. Remove from heat and let cool slightly.
- 6
Brush pizza crust with remaining 1 tbsp olive oil. Spread crushed tomatoes evenly, leaving a 0.5-inch border for crust.
- 7
Scatter cooked seafood over tomato sauce. Season with oregano, red pepper flakes, salt, and pepper.
- 8
Bake for 12-15 minutes until crust is golden brown and crispy at the edges.
- 9
Remove from oven and drizzle with lemon juice. Garnish with fresh parsley and serve immediately.
Tools you’ll need
- 12-inch pizza peel or baking sheet
- large skillet or sauté pan
- wooden spoon or spatula
- pizza cutter
- colander
- kitchen brush
- knife and cutting board
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