Although not favoured by everyone, Seafood pizzas are a delicious and unique twist on the classic Italian dish, adding a burst of flavor and culinary delight to each slice. Seafood not only adds a refreshing taste but also brings a luxurious and indulgent element to any pizza. Seafood lovers can relish in the combination of flavors, textures, and aromas that seafood pizzas bring, making them an absolute treat for the senses.
We’ve shared 5 seafood pizza topping ideas for you to try at home, enjoy!
Smoked Salmon and Creme Fraiche Pizza
To prepare a smoked salmon and creme fraiche pizza, there are multiple approaches. One method involves starting with a traditional tomato sauce, layering it with cheese, and then topping it off with smoked salmon, creme fraiche, and rocket. We particularly enjoy departing from the conventional tomato base by combining creme fraiche, fresh dill, and a hint of lemon juice to create a base sauce. Then layer with mozzarella and smoked salmon, serve with a handful of rocket. Yum!
- Pizza base (homemade is best) You could also use ciabatta.
- 125g crème fraîche
- 200g smoked salmon
- 1tsp of fresh dill
- 100g Mozzarella
- Lemon juice
- Handful of fresh rocket
Top tip: To make this pizza even more luxurious, why not add caviar
Spicy Prawn Pizza
This recipe is incredibly simple and includes all the classic toppings of a traditional pizza, such as a tomato sauce base, tomatoes, and cheese. To add a delightful twist, generously sprinkle prawns and a pinch of chilli flakes over the pizza. Alternatively, you can substitute chilli flakes with a drizzle of sweet chilli sauce for a sweeter flavour.
- Pizza base
- 1 pinch chilli flakes alternatively replace with sweet chilli sauce
- 200g prawns
- 100g cheese
- 2 Sliced tomatoes
- 8 tbsp Pizza sauce
Top tip: Why not try adding some pineapple to the pizza (controversial we know)
Squid & Chorizo Pizza
Here's a different take on the classic pizza, showcasing a delightful combination of chorizo and squid. Feel free to use any part of the squid – whether it's the wings, the hood, or the tentacles – as all will complement this recipe perfectly.
- Pizza base
- 100g Squid
- 80g Chorizo
- 8 tbsp Pizza sauce
- 100g Mozzarella
- Basil
Anchovies and Olive Pizza
Contrary to popular belief, having anchovies on a pizza is not as bizarre as it may seem; it is, in fact, a cherished component of traditional Italian pizza. However, it's important to note that we're not referring to the overly salty anchovies found in jars - fresh anchovies are what truly shine in this culinary masterpiece. Picture them delicately scattered over a canvas of a classic tomato base sauce, complemented with olives and fresh mozzarella, all awaiting their transformation in the fiery embrace of a pizza oven.
- Pizza base
- 200g Anchovies
- 50g Olives pitted black olives
- 8 tbsp Pizza sauce
- 100g Mozzarella
Top tip: why not swap out the olives for 15g capers, known as Pizza Napoli.
Scallop and Bacon Pizza
This pizza combines the succulent flavours of seafood and smoky bacon, with a traditional tomato sauce base. The star of this dish is the plump and tender scallops - cook to perfection before evenly distributed across the pizza. The flavour is further enhanced by the addition of gooey and melted mozzarella cheese, adding a rich creaminess to every mouthful. This delightful pizza is perfect for those craving a luxurious yet familiar taste that brings the best of land and sea to the table.
- 150g bacon lardons
- 6 hand-dived scallops
- 100g Mozzarella
- 40g grated Parmesan
- 1 white onion (sliced)
- Pizza base
- 8 tbsp Pizza sauce
Easy Pizza Dough Recipe
You can pick up pizza bases from any good supermarket but Pizza’s always taste best when they are homemade.Especially when using a pizza oven at home. Here is a simple pizza dough recipe:
Ingredients
- 250ml water
- 525g strong white bread flour
- 1 ½ tbsp Olive Oil
- 1 ½ tsp dried yeast
- 1 ½ tsp sugar
- 1 ½ tsp salt
- Semolina for rolling
Mix all the ingredients together in a bowl, adding the yeast to one side of the bowl and the salt to the other before adding the water and olive oil.
Once mixed, place in a bowl with a damp cloth over it or put it somewhere warm until it doubles in size. Knead the dough for a minute or two before diving into two.
Before rolling out the base, evenly scatter semolina onto the surface. Prepare a baking tray by dusting it with semolina or lining it with baking parchment. Place your desired toppings onto the pizza base.
Bake in a preheated oven of 200◦c for 18-20 minutes.
Top tip: Make and freeze the pizza dough the night before. Let it defrost throughout the day and then make your pizzas. This will firm up the dough and prevent it from being too soggy for the pizza oven.
