Best Southwestern X Tra Thin Crust Seafood Pizza Recipes

WHITE SAUCE SEAFOOD PIZZA

White Sauce Seafood Pizza image

This seafood pizza is pretty hard to top! With a combination of some of the most loved seafood out there along with fresh homemade dough and a lovely Mornay sauce, this is a scrumptious pie you just have to make! VIDEO https://www.youtube.com/watch?v=ZstfSj0TyqU

Provided by CLUBFOODY

Categories < 60 Mins

Time 42m

Yield 1 large pizza

Number Of Ingredients 13

Ingredients

1 pizza dough
2 1/2 cups mornay sauce
1 teaspoon olive oil
1 teaspoon clarified butter
1/2 cup red onion, finely chopped
1/2 cup red pepper, finely chopped
3 large garlic cloves, pressed
2 cups mozzarella cheese, grated
1 cup crabmeat
12 large prawns, deveined, rinsed and halved
12 large scallops, halved
1/2 cup grana padano, grated
1/2 teaspoon hot paprika, to sprinkle on top

Steps:

Preheat oven to 450ºF. Transfer dough to pizza pan. Cover bottom with mozzarella cheese. Place evenly crab meat, prawns and scallops on top. Sprinkle vegetable mixture and then ladle Mornay sauce over. Sprinkle parmesan cheese and some hot paprika.
Transfer to the preheated oven and bake for 22 minutes or until seafood are cooked. Let it sits for 15 minutes before slicing.

Nutrition Facts : Calories 995.4, Fat 60.5, SaturatedFat 32.9, Cholesterol 321.1, Sodium 2527, Carbohydrate 27.4, Fiber 3.5, Sugar 9.1, Protein 83.7

AMAZING THIN CRUST PIZZA

Amazing Thin Crust Pizza image

I finally mastered pizza making at home! It was a day to celebrate, since this pizza is actually better than you often go out for. When I make this my husband says it's always the best part of his day. It's a combination of recipes and techniques that I put together from Cook's Illustrated, a very good cook I know, and some "serious" pizza guys. This recipe makes a 13x18 inch half-sheet size medium crust pizza, OR two traditional round thin crust pizzas, and the crust is crispy/tender. (I find I can get a thinner crust from a round pizza, since there's a little more room to spread the dough out.) The sauce is very flavorful and I've tried to include all my tips for success! You MUST have a pizza stone for this, and pulling the pizza on the parchment onto an upside-down half sheet pan makes it easy to transfer the pizza to the stone. The sauce recipe will make enough for 3 medium pizzas, OR 6 thin crust pizzas, so reserve the extra for another pie. Layers for the topping need to be thin enough to allow the crust to crisp. (I know it goes against all instinct, but it's very important to please practice restraint!) I've revised the recipe to include a little less of the toppings for better success. Preparation time includes rising time for the dough and may seem like a little work, but once you've tried this you may never go out for pizza again!

Provided by Claire de Luna

Categories For Large Groups

Time 2h10m

Yield 2 medium pizzas, 16 serving(s)

Number Of Ingredients 22

Ingredients

2 cups bread flour, plus
more bread flour, for dusting the work surface
1 teaspoon instant yeast
1 teaspoon salt
1 tablespoon olive oil, plus
more olive oil, for brushing the dough
1 cup warm water
1 (28 ounce) can crushed tomatoes
2 minced garlic cloves
2 tablespoons olive oil
1 teaspoon oregano
1 teaspoon ground fennel
salt and pepper, to taste
1 full recipe pizza dough
1 tablespoon olive oil
2 teaspoons dried basil (or 8-10 leaves minced fresh)
8 ounces mozzarella cheese, slices
8 ounces provolone cheese, slices
3/4 cup tomato sauce
1/2 cup sausage (precooked and browned in a skillet)
1/3 cup shredded mozzarella cheese
1/3 cup shredded mild cheddar cheese

Steps:

DOUGH: In the work bowl of a food processor fitted with the plastic dough blade, pulse the flour, yeast, and salt to combine; about five 1-second pulses. With the machine running, slowly add the oil, then the water through the feed tube; continue to process until the dough forms a ball, about 15 seconds. Generously dust the work surface with flour. Using floured hands, transfer the dough to the work surface and knead lightly, shaping the dough into a ball. Lightly oil a 1-quart measuring cup with cooking spray, place the dough in the measuring cup and cover tightly with plastic wrap. Set aside in a draft free place until doubled in volume, 1 to 1 - 1/2 hours.
PIZZA SAUCE: Mix this up while the dough is rising, giving the flavors some time to meld.
Preheat the oven to 550 degrees F. This may take as long as 30 minutes, so allow enough time for the oven to get hot. Remove all racks except the one holding your baking stone, for easier positioning of pizza onto the stone.
BUILDING: When the dough has doubled, grease hands with olive oil and remove it from the measuring cup, placing into the middle of a lightly floured board. (A silpat placed on the work surface makes cleaning up easier.) Being careful not to deflate all the air in the dough, roll dough into a ball and set aside. Cover with plastic wrap and let rest for 10 minutes. Meanwhile, cut parchment paper and set aside. Do NOT cut parchment larger than your pizza stone, to mimimize risk of the paper catching fire.
Oiling hands again, gently stretch the dough, shaping it into a large rectangle on the parchment paper. With palms, stretch and flatten the dough until it takes the shape you want it to have, keeping a slightly thicker edge for the crust. Dock the surface of the dough with your fingers to "texture" the surface and hold the toppings. Oil the dough before building the pizza.
Place finely cut (or dried) basil across the top of the dough. Add Mozzarella and Provolone cheese slices on top of the basil. Spread a thin, even layer of the pizza sauce, adding pork sausage, shredded Mozzarella and mild cheddar over the top of the dough. (You can really use any toppings you'd like.).
BAKING: Position the baking stone on the bottom rack of your electric oven, or on the floor of your gas oven. Lift the parchment paper and slide onto the bottom of a sheet pan, then quickly slide pizza onto the baking stone. Shut the oven door, and reset your oven for 500 degrees. Bake for 10-12 minutes, until the edges of the crust are browned. Check the bottom of the pizza for doneness before removing from the oven. Using tongs, transfer pie onto oven rack and set aside to cool a few minutes. Cut with a pizza cutter and enjoy!

Nutrition Facts : Calories 213.9, Fat 11.9, SaturatedFat 5.6, Cholesterol 25.3, Sodium 555.1, Carbohydrate 16.9, Fiber 1.4, Sugar 2.6, Protein 10.2

QUICK & EASY (& HEALTHY) MIXED SEAFOOD PIZZA

Quick & Easy (& HEALTHY) Mixed Seafood Pizza image

This a great recipe for those times when you want to eat something unique, but you don't want to spend a lot of time making it. This calls for common store-bought ingredients, but you can easily tweak the recipe. For example, sometimes I use 3 personal-size pizza crusts instead of one large pizza crust, and you can easily just use shrimp if you can't find the frozen seafood mix.

Provided by rpgaymer

Categories European

Time 20m

Yield 1 pizza, 3 serving(s)

Number Of Ingredients 7

Ingredients

1 whole-wheat pizza crust, 10-12 inches in diameter
2 tablespoons olive oil
1 cup pizza sauce
1 lb mixed cooked seafood (such as shrimp, mussels, & squid)
3 garlic cloves, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons parmesan cheese, shredded

Steps:

Preheat the oven to 425F.
Lightly brush the top of the pizza crust with about 1 tablespoon of the olive oil. Then, spread the sauce over it, and bake for ten minutes.
Pat the cooked seafood dry using paper towels, then arrange on top of the pizza. Then, sprinkle the chopped garlic and parsley on top of that.
Drizzle the remaining oil over the pizza and return it to the oven. Bake for 5-10 minutes, until the seafood is warmed through and the crust is golden.
Sprinkle with the cheese and serve immediately.

Nutrition Facts : Calories 144.7, Fat 10.9, SaturatedFat 2.2, Cholesterol 5.5, Sodium 208.5, Carbohydrate 8.6, Fiber 1.8, Sugar 1.6, Protein 3.4

SEAFOOD PIZZA

Seafood Pizza image

This was created to mimic the wonderful seafood pizza we used to enjoy at Pizzeria Uno in Cincinnati Ohio. It's especially easy with a boboli crust but making your own crust may taste better. I recommend using the fake crab rather than canned, but fresh crab would be best. It's rich and delicious. I love to dip it in cocktail sauce. YUMMY!!

Provided by Kimke

Categories < 60 Mins

Time 35m

Yield 1 pizza

Number Of Ingredients 8

Ingredients

1 1/2 cups peeled cooked shrimp
1 cup crabmeat (can be fresh or imitation)
1 1/2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese or 1/4 cup romano cheese
3 -4 cloves minced garlic
1 teaspoon minced parsley
olive oil
1 pizza dough (you can make your own or use a Boboli type crust)

Steps:

Saute garlic in olive oil for several minutes.
Add shrimp and crabmeat, mixing well with garlic and olive oil.
Add parsley.
Sprinkle 1/2 cup mozzarella on pizza crust.
Place crab/shrimp mixture on crust.
Cover with remaining cheeses.
Bake according to your pizza crust directions (typically, bake pizza until crust is golden brown and cheese is melted and bubbling, about 15 minutes).
Cut and serve with cocktail sauce.

Nutrition Facts : Calories 625.6, Fat 44.8, SaturatedFat 26.4, Cholesterol 154.7, Sodium 1437.8, Carbohydrate 7.8, Fiber 0.2, Sugar 2.1, Protein 47.5