Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, seafood pizza. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Seafood pizza is pizza prepared with seafood as a primary ingredient. Many types of seafood ingredients in fresh, frozen or canned forms may be used on seafood pizza. Bored with the same old "cardboard" pizza?
Seafood Pizza is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Seafood Pizza is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have seafood pizza using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Seafood Pizza:
- Prepare 1 Pizza Dough (Store Bought)
- Get 6 Large Shrimp
- Prepare 1/2 Cup Smoked Salmon
- Make ready 3/4 Cup Scallops
- Prepare Pesto
- Get Cheddar Cheese
- Make ready Capers
If you are a seafood fan, try out these pizza recipes for a great way to incorporate seafood into a pizza pie! Making your own pizza dough is simple, if time consuming, but so rewarding. Once you're ready to bake your pie, get ready for a delicious seafood pizza! Asian Seafood Pizza - The crunchy crisp-thin crust is topped with colorful shrimp, crab, pineapple, and peppers, served in a creamy wasabi honey mayo sauce.
Instructions to make Seafood Pizza:
- Allow your pizza dough to rise on the counter. Preheat oven to 450 F. Chop salmon into bite sized pieces. (I used smoked salmon trim. It’s a lot cheaper but you’ve got to cut out some of the connective tissue. It’s worth it). Thaw, peel and devein shrimp. Slice shrimp in half lengthwise. You should have what appears to be 12 shrimp now. With a fillet knife or sharp knife, make an attempt to slice the scallops into thirds while they’re standing up.
- Use a silicone brush to spread the pesto over your stretched out dough. Don’t overdo the pesto because the oil will really make a mess of it. A little bit goes a long way. Top with your seafood and some capers. Finish with the cheese. Use enough to cover it. It’s not rocket surgery.
- I highly recommend that there is parchment paper on the bottom of your pizza pan. It makes life easier and you won’t want to throw the pizza out the window like a frisbee if it sticks. Bake 12-17 minutes depending on how long it takes to brown and look lovely.
- Cut with pizza cutter and serve. You can top with grated Parmesan if you love cheese and some crushed red pepper flakes.
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