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Seafood Pizza
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Prep Time:
20 minutes
Total Time:
2 hours 50 minutes
Elevate your pizza game with savory herbed shrimp and scallop topping.
Ingredients:
  • 1 package regular active dry yeast
  • 1/2 cup warm water (105°F to 115°F)
  • 1 1/4 to 1 1/2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 12 uncooked medium fresh shrimp, in shells
  • 1 cup pizza sauce
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1/2 cup shredded provolone cheese (2 oz)
  • 8 anchovy fillets in oil
  • 1/2 lb bay scallops
  • 1/2 cup chopped fresh basil leaves
  • 1/2 teaspoon pepper
  • 4 cloves garlic, finely chopped
Instructions:
  • In a large mixing bowl, activate the yeast by dissolving it in warm water. Add half of the flour, along with the oil, salt, and sugar. Gradually incorporate the remaining flour until the dough is smooth and manageable.
  • Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. Place the dough in a large bowl greased with shortening, ensuring all sides are coated. Cover the bowl and let the dough rise in a warm place for 20 minutes.
  • Press your fist gently into the dough to deflate it. Cover the dough and refrigerate for at least 2 hours, but no more than 48 hours, deflating it occasionally.
  • Preheat oven to 500°F placing the rack at the lowest level. Roll out dough on a floured surface into a 12-inch round shape. Transfer the dough to an ungreased pizza screen or perforated pizza pan, then gently press the edges to create a thicker crust.
  • Keep shrimp tails intact and peel them. Spread pizza sauce on dough, leaving a 1/2 inch edge. Sprinkle a mix of cheeses over the sauce. Arrange shrimp, anchovies, and scallops on top of the cheeses. Sprinkle basil, pepper, and garlic over the seafood. Bake for approximately 10 minutes until shrimp turn pink and firm, scallops are white, and cheeses are melted.

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