Alright, seafood lovers – this one’s a wave of flavor straight outta the oven.
This Seafood Pizza loads up on the good stuff: tender shrimp, buttery calamari, and plenty of garlic to keep things bold. Toss it all on a crispy crust with melty cheese and maybe a squeeze of lemon at the end? Boom – you’ve got yourself a pizza that eats like a seaside feast.It’s fresh, it’s garlicky, and it absolutely brings it.Let’s slice into the ocean.
Why This Recipe Works
- Restaurant-Worthy, Minus the Fuss – No need to book a table at a fancy bistro. This pizza delivers gourmet flavors with straightforward steps, perfect for date nights or treating yourself after a long day.
- The Sweet Spot of Flavors – Succulent shrimp and calamari play off the boldness of garlic and herbs, while the tangy tomato sauce ties it all together like a well-orchestrated symphony.
- Quicker Than Takeout – With minimal prep and a few smart shortcuts (hello, store-bought dough), you’ll have this beauty ready before the delivery guy could even ring your doorbell.
The Story Behind the Sauce
Seafood pizza traces its roots to Italy’s coastal villages, where fishermen’s wives would stretch dough thin and top it with the day’s catch—whatever couldn’t be sold at market. It was cucina povera at its finest: humble ingredients transformed into something extraordinary. This recipe honors that tradition, marrying simplicity with indulgence.
Essential Ingredients & Tools
For the Dough
- 1 lb pizza dough (homemade if you’re feeling ambitious, store-bought if you’re smart)
- 1 tbsp olive oil (for that golden, glistening crust)
For the Garlic Oil (The Secret Weapon)
- 3 tbsp olive oil
- 4 cloves garlic, minced (because one can never have too much garlic)
For the Tomato Sauce
- 1 cup crushed San Marzano tomatoes (their natural sweetness is worth the splurge)
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For the Seafood Stars
- 8 oz shrimp, peeled and deveined (size matters—go for medium or large)
- 6 oz calamari, sliced into rings (tender, not rubbery, is the goal)
- ½ tsp salt
- ¼ tsp black pepper
For the Cheesy Embrace
- 8 oz mozzarella, shredded (the glue that holds happiness together)
- 2 oz Parmesan, grated (because everything’s better with a salty kick)
- 2 tbsp fresh parsley, chopped (for that pop of color and freshness)
- ½ tsp red pepper flakes (optional, but highly recommended for a gentle heat)
Tools You’ll Need
- Pizza stone or baking steel (for that blistered, professional crust)
- Pizza peel or rimless baking sheet (to slide your masterpiece into the oven)
- Large skillet (for searing seafood to perfection)
- Pastry brush (to anoint the crust with garlicky goodness)
How to Make Seafood Pizza with Shrimp, Calamari, and Garlic
- Preheat Like a Pro
Crank your oven to 500°F (260°C) and let your pizza stone heat up for at least 45 minutes. This isn’t just a suggestion—it’s the difference between a limp crust and one with the perfect char. No stone? Flip a heavy baking sheet upside down; it’s a decent stand-in. - Infuse the Oil
Mix the 3 tbsp olive oil and 4 cloves minced garlic in a small bowl and let it sit for 10 minutes. This isn’t just oil—it’s liquid gold, carrying the soul of the pizza in every drizzle. For an extra flavor boost, warm it gently (but don’t let the garlic brown). - Whip Up the Sauce
Combine the 1 cup crushed San Marzano tomatoes, 1 tbsp of your garlic oil, 1 tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper. Stir until it sings. If you’re feeling fancy, blend it briefly for a smoother texture. - Sear the Seafood
Heat a skillet with a splash of olive oil over medium-high. Pat your 8 oz shrimp and 6 oz calamari dry—this is non-negotiable for a good sear. Cook for 2–3 minutes, just until the shrimp turn pink but are still slightly underdone. They’ll finish cooking in the oven, avoiding the dreaded rubbery fate. - Shape the Dough
Stretch your 1 lb pizza dough into a 12–14-inch round on a floured surface. Use your knuckles to gently push from the center outward, leaving a thicker rim for the crust. Transfer to a floured peel—this prevents a tragic sticking situation. - Assemble with Love
Spread the sauce evenly, leaving a ½-inch border for the crust. Sprinkle with 8 oz mozzarella and 1 oz Parmesan, then arrange the seafood on top. Drizzle with the remaining garlic oil—lightly, though. Too much and you’ll drown the toppings. - Bake to Perfection
Slide the pizza onto the hot stone and bake for 10–12 minutes, rotating halfway for even cooking. The high heat mimics a wood-fired oven, giving you that crisp exterior and chewy interior we all crave. - Garnish and Devour
Sprinkle with 2 tbsp fresh parsley and ½ tsp red pepper flakes. Let it rest for 3 minutes—this keeps the cheese from sliding off in a tragic landslide. Slice with a sharp pizza wheel and serve immediately.
Pro Technique
The Par-Cooking Secret
Seafood is fickle—it goes from tender to tough in seconds. By par-cooking the shrimp and calamari just until they’re 80% done, you let the oven finish the job, ensuring juicy, perfect bites every time.
The Dry-Seafood Rule
Moisture is the enemy of a good sear. Always pat your seafood dry before cooking. For an extra crispy edge, dust the shrimp lightly with flour before hitting the pan.
Soggy Crust? Not on My Watch
A limp crust is often the result of wet toppings. Pre-cook watery ingredients (like seafood) and use a thick, reduced sauce. Another trick? Brush the dough with garlic oil before adding the sauce—it creates a moisture barrier.
Timing is Everything
Seafood waits for no one. Remove it from the pan when it’s just shy of done—it’ll finish cooking in the oven. For an extra flavor boost, deglaze the pan with a splash of white wine, reduce it, and drizzle over the pizza before baking.
Storage & Freshness Guide
Raw Seafood Storage
Keep uncooked shrimp and calamari in the coldest part of your fridge for up to 1 day. Store them in a bowl lined with ice or in a sealed container with a damp paper towel to maintain humidity.
Leftovers
Refrigerate any leftovers in an airtight container for up to 2 days. Reheat in a 375°F (190°C) oven for 5–8 minutes to bring back the crispness. Microwaving is a crime against pizza.
Food Safety
Discard any pizza left at room temperature for over 2 hours. Seafood is highly perishable—when in doubt, toss it out.
Nutrition Profile
- Calories: 650 kcal
- Protein: 38g
- Carbohydrates: 65g
- Fat: 28g
- Fiber: 3g
Ingredient Variations and Their Impact
Pesto Base
Swap the tomato sauce for 3/4 cup basil pesto and add sun-dried tomatoes for a sweet-tart contrast.
Spicy Arrabbiata
Use 1 cup arrabbiata sauce for heat, then garnish with Calabrian chili paste for smoky depth.
White Wine Cream
Replace tomato sauce with 1/2 cup white wine cream sauce (reduce 1/4 cup wine + 1/2 cup cream) and stir in lemon zest for brightness.
Mediterranean Blend
Add 1/4 cup chopped kalamata olives and 1 tbsp capers, then finish with crumbled feta instead of Parmesan.
Smoky Paprika
Dust the seafood with 1 tsp smoked paprika before cooking, then drizzle with honey post-bake for sweet-smoky balance.
Perfect Pairings
Complementary Dishes
- Arugula Salad: Peppery arugula with lemon vinaigrette cuts through the richness. Toss in shaved fennel for crunch.
- Grilled Asparagus: Charred asparagus adds a smoky, earthy note that complements the seafood.
Drinks
- Pinot Grigio: Its crisp acidity and citrus notes highlight the shrimp’s sweetness.
- Sauvignon Blanc: Herbaceous undertones mirror the pizza’s garlic and parsley.
Something Sweet
- Lemon Sorbet: A palate-cleansing finish with bright acidity.
- Almond Biscotti: The nuttiness pairs well with garlic, and the crunch contrasts the pizza’s chew.
FAQs
- Q: Can I use frozen seafood?
A: Absolutely! Just thaw it completely and pat it dry before cooking. - Q: How do I prevent a soggy crust?
A: Use thick sauce, pre-cook toppings, and brush the dough with garlic oil first. - Q: Can I make this gluten-free?
A: Yes! Swap in gluten-free pizza dough and double-check all other ingredients.
Seafood Pizza with Shrimp, Calamari, and Garlic
Make this Seafood Pizza with Shrimp, Calamari, and Garlic for a restaurant-worthy meal at home. Bold flavors, crispy crust, and ready faster than takeout! Try it tonight.
Ingredients
For the Dough
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1 lb pizza dough
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1 tbsp olive oil
For the Garlic Oil
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3 tbsp olive oil
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4 cloves garlic (minced)
For the Tomato Sauce
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1 cup crushed San Marzano tomatoes
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1 tsp dried oregano
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½ tsp salt
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¼ tsp black pepper
For the Seafood Topping
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8 oz shrimp (peeled and deveined)
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6 oz calamari (sliced into rings)
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½ tsp salt
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¼ tsp black pepper
For the Cheese & Garnish
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8 oz mozzarella (shredded)
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2 oz Parmesan (grated)
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2 tbsp fresh parsley (chopped)
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½ tsp red pepper flakes (optional)
Instructions
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Preheat oven to 500°F (260°C) with pizza stone for 45 minutes.01
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Mix 3 tbsp olive oil and 4 cloves minced garlic; let sit for 10 minutes.02
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Combine 1 cup crushed San Marzano tomatoes, 1 tbsp garlic oil, 1 tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper for sauce.03
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Sear 8 oz shrimp and 6 oz calamari in skillet for 2–3 minutes until shrimp are pink but slightly underdone.04
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Stretch 1 lb pizza dough into a 12–14-inch round on floured surface.05
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Spread sauce, leaving ½-inch border. Top with 8 oz mozzarella, 1 oz Parmesan, seafood, and remaining garlic oil.06
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Bake on stone for 10–12 minutes, rotating halfway.07
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Garnish with 2 tbsp fresh parsley and ½ tsp red pepper flakes; let rest 3 minutes before slicing.08
