This Seafood Pizza is covered with seafood. It takes a little longer to prepare, and probably a little longer to eat, but it's worth it! Seafood pizza is also called "Frutti de Mare".
1 12-inch Crispy pizza crust
1/2 cup Spicy Tomato Sauce (recipe below)
3-1/2 ounces small mussels, in their shells and well rinsed
3-1/2 ounces claims, in their shells and well rinsed
6 to 8 whole raw shrimp
1 clove garlic, finely chopped
1 handful flat-leaf parsley, chopped
Sea salt and freshly ground black pepper
Extra virgin olive oil
Preheat the oven to 475 degrees. Prepare the pizza base so it is ready to be topped.
Bring a large pan of slightly salted water to a boil. Run he mussels and clams under cold running water and discard any that do not close when tapped sharply. Remove any beards and barnacles from the mussels. Quickly boil the mussels and clams in the water for 1 to 2 minutes or until steamed open, then drain well. Discard any that do not open. Set aside to cool slightly.
Spread the tomato sauce evenly over the base, leaving a ¼ to 3/4-inch border uncovered around the edge. Scatter over the well drained mussels and clams evenly and then add the shrip. Scatter over the garlic and half of the parsley and season well. Drizzle with oil and cook in the middle of the preheated oven for 10 to 12 minutes or until crispy and golden around the edges. Serve immediately, sprinkled with the remaining parsley.
Spicy Tomato Sauce
Remove the chili flakes for a more classic, concentrated, cooked tomato sauce.
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, peeled
1 teaspoon dried oregano
1/2 to 1 teaspoon crushed red pepper
2 14-ounce cans of chopped tomatoes
Heat the oil in a large saucepan. Add the onion and saute for 2 to 3 minutes or until translucent but not browned. Add the garlic, oregano and crushed red pepper and saute for a further 1 to 2 minutes, stirring occasionally. Add the canned tomatoes and bring to a boil, stirring. Reduce the heat and simmer for about 25 minutes or until richly red and concentrated, stirring occasionally. Allow to cool and store in the fridge in an airtight container for up to 1 week. Makes 2-3/4 cups.
Recipe makes 1 12-inch pizza.
Serving size: 1 slice (1/12th of pizza)
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