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Seafood Pizza

By Jennifer Pallian BSc, RD

5

Oct 25, 2018, Updated Apr 12, 2024

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An easy Seafood Pizza recipe with the best soft, chewy pizza crust and lots of scrumptious seafood pizza toppings.

Also known as pizza frutti di mare, this fish pizza with white sauce has a generous layer of succulent shrimp (or prawns) and scallops. Use storebought pizza dough or my go-to easy homemade pizza dough recipe for a delicious 30 minute dinner idea!

If you like my viral naan recipe, that also makes a delicious pizza base. (And since you love Italian seafood recipes, you must also try my Seafood Pasta with Cream Sauce and Lobster Ravioli Sauce.)

Now let’s learn how to make seafood pizza!

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Why You’re Going To Love This Seafood Pizza

• Seafood on pizza is a deliciously unique pizza topping. This shrimp pizza recipe is loaded with plump prawns and scallops together with fresh tomato and garlic infused white pizza sauce.
• Fancy, but easy. Up the ante with a drizzle of good olive oil, and/ or a sprinkle of fresh oregano, fresh basil leaves, parmesan cheese and red pepper flakes if you like! A few lemon wedges on the side for presentation make it *chef’s kiss*.
• You can add many different kinds of fish and seafood ingredients to this scallop and prawn pizza recipe. From shrimp (Psst. you must also try this delicious Boom Boom Shrimp recipe!) to crab, scallops, or fish. 
• Special occasion worthy, this pizza frutti di mare has a touch of glam to it due to the elevated ingredients, but it is super easy and weeknight friendly. It’ll be love at first bite.

Seafood Pizza Ingredients 

• Bread flour. All purpose will work perfectly well too.
• Yeast. Use rapid-rise or instant. This is the dough’s raising agent.
• Olive oil. You can switch this out for avocado oil if you prefer as it has a great neutral flavor to it.
• Butter. You can use dairy butter or plant-based if you like.
• Garlic. Use fresh garlic cloves if possible.
• Shrimp or prawns. Find the biggest, most joyful, and plump-looking shrimp/prawns out there for the best-ever shrimp pizza.
• Scallops. You can go for crab or extra shrimps if you like but scallops make this seafood pizza a little “extra”. 
• Milk. Whole milk is preferred in this recipe, but really, any milk will be fine.
• Mozzarella cheese. What is a shrimp pizza (or ANY pizza) without mozzarella cheese, guys?
• Tomatoes. Use lovely red ripe tomatoes that are full of color and flavor.
• Onions. White or red will do nicely in this recipe.
• Parsley. Use fresh Italian parsley for the pizza. Basil and cilantro are great alternatives.

How To Make Seafood Pizza: Step-by-Step Instructions

The first step in making a great fish pizza is to start with a great crust. Luckily, this one is super easy (as well as soft and tasty).

To make the pizza dough:

1. Combine the flour, yeast, and salt in the bowl of a stand mixer fitted with dough hook. Add the oil and water and mix on low speed until the dough comes together, then continue on low speed to knead the dough for about 10 minutes, until it forms a smooth ball. Add a bit more flour if the dough is too sticky — it should stick a bit to the bottom of the bowl, but not to the sides.
2. Transfer to a lightly oiled bowl, cover with a clean kitchen towel and let rise in a warm place till doubled in size, 1 to 1 1/2 hours.
3. Turn dough out onto a flour-dusted counter and cut into 4 even pieces. Shape each piece into a smooth, round ball and let rest for about 20 minutes (this makes it easier to roll out thinly). Use a rolling pin to roll out each ball into a circle of desired thickness and place dough rounds onto parchment-lined baking sheets or a pizza pan.

To cook the seafood pizza toppings:

1. Melt the butter in a large saucepan over medium heat. Add garlic and stir until fragrant, about a minute. 
2. Pat dry shrimp and scallops and season with ¾  tsp salt. Sear on the first side, then flip and continue cooking until just opaque, 1-2 minutes. Remove shrimp and scallops and keep the garlicky butter on the stove. You see, that shrimp-infused briny, garlicky butter? It becomes the base for the garlic cream sauce.

To make the white sauce for the pizza:

1. Place the flour in a medium bowl and whisk in about 2 tbsp of the milk to make a smooth paste. Gradually whisk in the rest of the milk, then whisk the flour-milk mixture into the garlic butter that was left from cooking the seafood on the stove. Add ⅓  tsp salt and simmer over medium heat until the sauce thickens.

To bake the pizzas:

1. Divide pizza sauce between the prepared pizza dough rounds and top first with cheese, and then shrimp, scallops, tomatoes and onions. Bake until crust is golden and cheese is bubbly, 15-20 minutes, rotating pans halfway through for even browning. Sprinkle with minced parsley and serve.

What To Serve With Seafood Pizza

• Fresh peach caprese salad
• Watermelon salad with goats cheese, watercress and mint
• Strawberry salad with rhubarb dressing

Make Ahead Instructions 

You can go ahead and make the dough ahead of time and get it ready in advance of rolling out and making up the base. Refrigerate up to 3 days or freeze (tightly wrapped) for up to 3 months.

Storage 

If you happen to have any leftovers (eek, shocking), you can store them in the refrigerator for three days. It’s a good idea to keep them in a sealed container or wrapped up in plastic wrap.

You can reheat your pizza in a skillet or oven until it’s warmed through and the cheese looks glowy.

You can also freeze any leftovers for two months, which is great as a quick snack.

Variations Of Seafood Pizza

• Make this a lightening-fast weeknight recipe: Substitute storebought pizza dough, or use my biscuit crust for pizza and/or even swap in jarred alfredo or pizza sauce for a secret shortcut – I won’t tell if you don’t.
• Crab and oyster mushrooms. Saute some oyster mushrooms with garlic and fresh herbs. Mix this with a little crab meat as a great topping.
• Clams and red bell peppers. Top your pizza with canned or fresh clams and a few slices of bell peppers.
• For next-level pizza, bake your pizza with a little lemony lobster tail. 

FAQs

Pro Tips and Tricks

• Use fresh or frozen seafood (but first thaw it fully in the fridge overnight, or for an hour in a bowl of cold water on the countertop).
• If you reheat this pizza, be mindful that the seafood elements may turn rubbery if exposed to high heat. Go low and slow with the oven instead of firing it up under a blazing hot grill element.
• Don’t overload the pizza. Too many toppings can weigh down the pizza and make the crust soggy. Keep the toppings minimal.

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5

Seafood Pizza (Pizza Frutti di Mare) Recipe

By: Jennifer Pallian BSc, RD

An easy Seafood Pizza recipe with shrimp (or prawns) and white sauce. Also known as pizza frutti di mare or fish pizza, seafood lovers will swoon.

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 8

Ingredients 

US CustomaryMetric

 

1x2x3x

For Pizza Dough:

• ▢ 4 cups bread flour all-purpose works too, but the crust will be less crisp and chewy
• ▢ 1 envelope 2 1/4 tsp instant or rapid-rise yeast
• ▢ 1 ½ tsp coarse salt
• ▢ 2 tbsp olive oil
• ▢ 1 ¾ cups warm water

For Pizzas

• ▢ 2 tbsp butter
• ▢ 1 large clove garlic minced
• ▢ 8 oz peeled deveined shrimp or prawns tails removed
• ▢ 8 oz scallops
• ▢ kosher salt
• ▢ 2 tbsp all-purpose flour
• ▢ ¾ cup milk
• ▢ 1 ½ cups grated pizza mozzarella
• ▢ ½ cup diced tomatoes
• ▢ ¼ cup thinly-sliced red onion
• ▢ 2 tbsp minced parsley

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Instructions 

For Pizza Dough:

• Combine the flour, yeast and salt in the bowl of a stand mixer fitted with dough hook. Add the oil and water and mix on low speed until dough comes together, then continue on low speed to knead the dough for about 10 minutes, until it forms a smooth ball. Add a bit more flour if the dough is too sticky — it should stick a bit to the bottom of the bowl, but not to the sides.
• Transfer to a lightly oiled bowl, cover with a clean kitchen towel and let rise in a warm place till doubled in size, 1 to 1 1/2 hours.
• Turn dough out onto a flour-dusted counter and cut into 4 even pieces. Shape each piece into a smooth, round ball and let rest for about 20 minutes (this makes it easier to roll out thinly). Use a rolling pin to roll out each ball into a circle of desired thickness and place dough rounds onto parchment-lined baking sheets.

For Pizzas:

• Preheat oven to 450ºF.
• Melt the butter in large saucepan over medium heat. Add garlic and stir until fragrant, about a minute.
• Pat dry shrimp and scallops and season with ¾ tsp salt. Sear on first side, then flip and continue cooking until just opaque, 1-2 minutes. Remove shrimp and scallops and keep the garlicky butter on the stove.
• Place the flour in a medium bowl and whisk in about 2 tbsp the milk to make a smooth paste. Gradually whisk in the rest of the milk, then whisk the flour-milk mixture into the garlic butter on the stove. Add ⅓ tsp salt and simmer over medium heat until the sauce thickens.
• Divide sauce between the prepared pizza dough rounds and top first with cheese, and then shrimp, scallops, tomatoes and onions. Bake until crust is golden and cheese is bubbly, 15-20 minutes, rotating pans halfway through for even browning. Sprinkle with parsley and serve.

Video

Notes

• You can make the dough in the provided recipe or skip that part and just grab some store-bought dough.
• Pat the shrimp/prawnsand scallops dry before searing them. This will prevent them from steaming.
• Buy plump, large shrimp/prawns for a fantastic eating experience.
• Whisk the flour into milk from the heat to ensure a silky-smooth sauce and to avoid lumps from forming.
• To finish: Up the ante with a drizzle of good olive oil, and/ or a sprinkle of fresh oregano, fresh basil leaves, parmesan cheese and red pepper flakes if you like! A few lemon wedges on the side are also nice presentation.

Nutrition

Calories: 836kcal | Carbohydrates: 102g | Protein: 45g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 159mg | Sodium: 1504mg | Potassium: 585mg | Fiber: 4g | Sugar: 4g | Vitamin A: 747IU | Vitamin C: 6mg | Calcium: 355mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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