Italian Seafood Pizza Recipe

This Italian Seafood Pizza, inspired by classic pizza ai frutti di mare, brings the fresh flavors of the sea to a crispy homemade crust. Succulent shrimp, tender calamari, briny mussels, and clams mingle with a light tomato sauce, garlic, and herbs for an elegant yet approachable dish that’s perfect for seafood lovers.

Why You’ll Love This Recipe

Imagine biting into a perfectly blistered, thin-crust pizza where the star is pristine, ocean-fresh seafood—no heavy cheese overload, just bright Mediterranean vibes. The combination of sweet shrimp, delicate calamari, and juicy shellfish creates a luxurious topping that feels restaurant-worthy but is surprisingly simple to pull off at home.

The light tomato base lets the seafood shine without overpowering it, while a drizzle of extra-virgin olive oil and fresh herbs adds that authentic Italian touch. It’s lighter than traditional meat-loaded pizzas yet incredibly satisfying, making it ideal for date nights, dinner parties, or when you want to impress without spending hours in the kitchen.

Plus, it’s naturally adaptable—skip the cheese for purists—and delivers that irresistible contrast of crispy crust and tender, flavorful toppings every time.

Yield: 2 serves

Italian Seafood Pizza Recipe

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Crispy crust topped with fresh shrimp, calamari, mussels in light tomato sauce—elegant Italian seafood pizza perfection.

Prep Time 30 minutes

Cook Time 12 minutes

Additional Time 1 hour

Total Time 1 hour 42 minutes

Ingredients

For the Pizza Dough (or use 1 store-bought ball):

• 2½ cups (300g) Italian "00" flour or all-purpose
• 1 tsp active dry yeast
• ¾ cup (180ml) warm water
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp olive oil

For the Topping:

• ½ cup tomato passata or crushed San Marzano tomatoes
• 8–10 large shrimp, peeled and deveined
• 4 oz calamari rings
• 8–10 mussels or clams, steamed and shelled
• 2–3 garlic cloves, minced
• 1–1½ cups shredded mozzarella (optional)
• Fresh basil leaves
• Extra-virgin olive oil, for drizzling
• Salt, black pepper, dried oregano to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Start with the dough magic: If making homemade, dissolve yeast and sugar in warm water—let it bubble for 5–10 minutes like it's waking up happily. Mix in flour, salt, and olive oil, then knead 8–10 minutes until smooth and elastic. Cover and let rise in a warm spot for about 1 hour until doubled—your kitchen will smell amazing already!
2. Prep your seafood crew: Pat shrimp and calamari super dry with paper towels (no one likes soggy pizza!). If using mussels/clams, steam them quickly until open, remove from shells, and set aside. This keeps everything fresh and flavorful.
3. Fire up the oven: Preheat to its hottest (475–500°F/245–260°C) with a pizza stone or inverted baking sheet inside—give it at least 30–45 minutes to get screaming hot for that perfect crisp.
4. Shape the base like a pro: On a floured surface, gently stretch your risen dough into a 12–14 inch circle (or rectangle). Use your knuckles to push from the center outward—keep the edges thicker for that classic puffy rim.
5. Transfer with confidence: Dust a pizza peel or parchment-lined sheet with semolina/flour, slide your dough on—now you're ready to top without tears!
6. Sauce it lightly: Spread a thin layer of tomato passata over the dough, leaving a border. Sprinkle minced garlic, a pinch of oregano, salt, and pepper—keep it simple so the sea shines.
7. Scatter the treasures: Arrange shrimp, calamari rings, and mussels/clams evenly—don't pile high! If using mozzarella, add sparingly now (or skip for purist Italian style).
8. Final flourish: Drizzle generously with extra-virgin olive oil all over—it adds that glossy, authentic Italian touch and helps everything caramelize beautifully.
9. Bake to bubbly perfection: Slide onto the hot stone/sheet and bake 10–12 minutes until crust is golden, edges charred, and seafood is just cooked through (shrimp turn pink and curl slightly).
10. Finish and feast: Remove, scatter fresh basil and parsley, add another olive oil drizzle, slice, and serve hot—watch everyone fight over the last piece!

Notes

• Authentic Italian frutti di mare often skips cheese to highlight seafood—try both ways!
• Seafood cooks fast, so add delicate items toward the end if sautéing first.
• Pair with crisp white wine like Vermentino or Pinot Grigio.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 1337Total Fat 18gSaturated Fat 2gUnsaturated Fat 16gCholesterol 85mgSodium 1379mgCarbohydrates 252gFiber 10gSugar 6gProtein 40g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

• Use the freshest seafood possible; if using frozen, thaw completely and pat very dry to avoid a soggy pizza.
• Preheat your oven (and pizza stone or baking sheet) as hot as it goes—ideally 475–500°F (245–260°C)—for that authentic charred, bubbly crust.
• Don’t overload the toppings; seafood releases moisture, so keep it light and scatter evenly.
• For extra flavor, quickly sauté the seafood in garlic and olive oil before topping, or add it raw for a more delicate texture (it cooks fast in the hot oven).
• Stretch the dough gently by hand—avoid rolling pins to preserve air pockets for a lighter, crispier base.
• A final post-bake drizzle of high-quality extra-virgin olive oil and fresh basil elevates everything.
• If your oven doesn’t get super hot, use the broiler for the last 1–2 minutes to char the edges.

Ingredients Notes

For the best results, opt for Italian “00” flour if available—it gives a tender, authentic Neapolitan-style crust with great chew. Fresh or high-quality frozen seafood is key; shrimp should be peeled and deveined, calamari cleaned and sliced into rings, and shellfish like mussels/clams steamed open and shelled (discard any that don’t open).

San Marzano tomatoes make the sauce sing with natural sweetness and low acidity. Garlic should be fresh and minced finely for even distribution. Extra-virgin olive oil is non-negotiable—use a good one for drizzling.

Mozzarella is optional in true Italian frutti di mare style (many skip cheese to let seafood shine), but if using, choose fresh fior di latte or low-moisture shredded for best melt without excess water. Fresh parsley and oregano add brightness—dried works in a pinch but fresh is far superior.

Variations and Substitutions

• Make it white: Swap tomato sauce for a garlic-infused olive oil or béchamel base for a creamier, richer version popular in some coastal Italian spots.
• Seafood mix: Swap calamari for octopus, add lobster chunks, or use only shrimp and scallops for a simpler take. For budget-friendly, include canned tuna or anchovies.
• No-shellfish option: Use firm white fish like cod or sea bass fillets, cut small, or go veggie with artichokes, olives, and capers for a similar briny vibe.
• Gluten-free: Use your favorite GF pizza dough blend.
• Dairy-free: Skip mozzarella entirely (traditional in many authentic versions) or use vegan cheese.
• Spicy kick: Add red chili flakes or ‘nduja to the sauce.
• Herb twist: Top with arugula or lemon zest after baking for freshness.
• Deep-dish style: Use a thicker crust and layer more toppings for a heartier American-Italian fusion.

Storage Options

Best enjoyed fresh, but leftovers keep in an airtight container in the fridge for up to 2 days. Reheat in a hot oven (400°F/200°C) for 5–8 minutes to crisp the crust—avoid microwave to prevent sogginess. Freezing isn’t ideal due to seafood texture changes, but if needed, freeze unbaked topped pizza (wrap tightly) and bake from frozen, adding extra time.

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