Pizza Frutti di Mare
A classic Italian seafood pizza with shrimp, mussels, and clams on a crispy crust, finished with fresh garlic, white wine, and parsley. Ready in under 30 minutes using store-bought dough.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 1 pound store-bought pizza dough (thawed if frozen)
- ½ pound shrimp, peeled and deveined
- ¾ pound mussels or littleneck clams, scrubbed clean
- 3 cloves garlic, minced
- ¼ cup dry white wine
- 3 tablespoons fresh parsley, chopped
Instructions
- 1
Set the oven to 500°F and wait for the indicator light or beep, about 10 minutes, so the oven reaches full heat.
- 2
Pat the shrimp dry with paper towels by placing each one on the towel and gently pressing until moisture is gone.
- 3
Stretch the pizza dough by pulling it gently with both hands until it covers the bottom of a 14-inch round pizza pan or a rectangular sheet pan.
- 4
Brush the dough generously with olive oil on all surfaces, then sprinkle salt and pepper evenly across the top and edges.
- 5
Bake the crust in the preheated 500°F oven for 8 minutes, until the edges are pale gold and the surface looks slightly puffed.
- 6
Remove the pan from the oven, scatter the minced garlic over the crust, then arrange the shrimp and mussels in a single layer across the surface.
- 7
Pour the white wine evenly over the shellfish so it pools slightly on the crust, distributing it across the entire pizza.
- 8
Return the pizza to the 500°F oven and bake for 7 minutes, until the shrimp turn opaque pink and the mussels open (discard any that don't open).
- 9
Remove the pizza from the oven and scatter the fresh parsley over the top in a light, even layer.
- 10
Slice the pizza into wedges and serve immediately while the crust is crispy and the seafood is still hot.
Tools you’ll need
- 14-inch round pizza pan or rectangular sheet pan
- oven
- pastry brush
- paper towels
- cutting board
- chef's knife
- kitchen shears (for mussels, optional)
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