Seafood Pizza

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Makes 1 large (8 slices)

  • 12 oz. can San Marzano diced tomatoes
  • 2 T tomato paste
  • Flour
  • Olive oil
  • 1 med purple onion, 1/2 chopped, 1/2 sliced thin
  • 6-7 fresh basil leaves, rolled and sliced thin (chiffonade)
  • 1 T dried basil
  • 1/2 T dried oregano
  • Pizza dough, from pizzeria, enough for 1 large pizza (or store bought crust such as Boboli brand)
  • 3 cloves garlic, minced
  • 1 t crushed red pepper
  • 24 cnt. med shrimp, peeled and deveined, tails off
  • 24 cnt. Nantucket bay scallops, or 12 (10-20 cnt.) dry pack sea scallops cut in half
  • 1 lb. live mussels
  • 6 oz. squid, domestic Rhode Island or Monterrey cut into 1/2-inch rings include heads
  • 6 oz. fresh chopped clams
  • pizza-23 T Reggiano Parmesan cheese, grated
  • 3/4 cup mozzarella cheese, grated
  • 8 anchovies, Ortiz brand if possible

Pre heat oven to 450º

Make sure dough is room temperature

Place pizza stone into oven and let it come up to temperature

In a med saucepan heat 1T olive oil over med-high heat

Add 1/2 the garlic, the chopped onion and sauté till onions start to soften

Add tomatoes, with juice, tomato paste, dried basil, oregano and red pepper flakes

Stir and reduce until sauce thickens then take off the heat

Bring water to boil in med. pot, then turn down to simmer

Add scallops and shrimp for 2 min. then scoop out with slotted spoon and set aside

Next add squid rings, heads and chopped clams and poach for 2 min. Scoop out and set aside

Steam mussels in 1/2 inch of water and white wine for about 2 min. until they just start to open, then remove each one from shell and set aside

Sprinkle flour on a large cutting board and some on your peel (giant pizza spatula)

Roll out dough on cutting board (if you know how to throw the dough, go for it) otherwise stretch it out by hand and then roll it out.

Pinch around the edges of the dough, to contain sauce, place on peel

At this point, until you get more familiar with sliding the pie around on the peel, I find it easier to get the dough directly onto the stone before topping it.

Dust stone with a bit of flour before placing dough on it

Spoon sauce over dough then drizzle a little olive oil over sauce

Sprinkle about 3/4 of the Parmesan and the mozzarella over sauce

Spread the rest of the garlic and slices of onion around

Arrange all the seafood and anchovies over cheese

Sprinkle the rest of the cheese over the top

Bake for about 8 min. or until cheese is bubbling and crust is golden brown

Remove to cutting board, garnish with basil chiffonade and slice into 8 pieces

mm
Monahan's Seafood

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