30 SEAFOOD PIZZA RECIPES
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep the recipe in 30 minutes or less!
Nutrition Facts :
AVOCADO CHICKEN PIZZA
Provided by Food Network
Categories main-dish
Time P2DT2h30m
Yield 2 to 4 servings
Number Of Ingredients 31
Steps:
- For the pickled onions: Place the sliced onion in a heatproof container. Bring the vinegar, water, honey, salt, red pepper flakes and cumin to a boil in small saucepan. Pour the mixture over sliced onions and stir. Cool, cover and refrigerate for 2 days. Makes about 1 cup of pickled onions.
- For the tomato braised chicken: Preheat the oven to 300 degrees F. Toss together the chicken thighs, tomato, garlic, vinegar, parsley, olive oil, paprika and pepperoncini in a large baking dish and cover. Bake until the chicken is tender and easily shredded, 1 hour and 30 minutes to 2 hours. Once the chicken is cool enough to handle shred with a fork. Makes about 4 cups of chicken mixture.
- For the avocado sauce: Combine the coconut milk, cilantro, lime juice, avocado and jalapeno in a food processor and pulse until smooth. Season with salt and pepper to taste. Cover and refrigerate until ready to use. Makes about 1 cup.
- For the pizza: Adjust oven rack to the bottom position with a pizza stone. Preheat the oven to 450 to 500 degrees F. Make the first pizza: spread half of the avocado sauce over a dough round. Sprinkle on half of the shredded mozzarella. Scatter half each of the chicken, black beans and corn over the mozzarella. Add half the pickled onions and finish with half of the Cheddar. Transfer to the preheated stone and bake until golden, crisp and bubbly. Sprinkle with half the cilantro and serve with 2 lime wedges. Repeat with the remaining ingredients to make another pizza.
SAVORY PIZZA
Provided by Food Network
Categories dessert
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Add toppings to pizza dough and bake in the lowest part of the oven for approximately 15 to 20 minutes or until dough is cooked through and golden.
- In a measuring cup, combine water and sugar. Dissolve dry yeast in warm water mixture. Set aside for about 5 minutes, allowing yeast to become active.
- In a large mixing bowl, combine 2 cups of flour and salt. Make a depression in the flour mixture and add oil and foamy yeast mixture. Mix dough ingredients until they stay together. (Alternatively, place dry ingredients in the bowl of a food processor and pulse a few times. Add oil and yeast mixture and pulse again until dough begins to form a ball.) Turn out onto a floured surface and knead for 8 to 10 minutes. If the dough appears wet or sticky, add flour, a little at a time, to achieve a smooth consistency.
- Oil the inside of a clean dry bowl. Place the ball of dough in the bowl and roll it around so that it is covered with a layer of oil. Cover the dough with a towel and allow it to rise for about 1 1/2 hours in a warm area free of drafts.
- Preheat oven to 450 degrees F as you begin to roll out dough.
- After the dough has risen, punch it down and place on a floured surface. Roll out or press out to desired shape and place on hot stone or baking sheet.
SAVORY BUTTER CHICKEN PIZZA
Marinated chicken thighs are simmered in a homemade butter sauce and baked atop naan for a "pizza" version of the favorite Indian dish.
Provided by Cooking in the Comments
Categories Chicken Pizza
Time 1h35m
Yield 12
Number Of Ingredients 29
Steps:
- Cut chicken into bite-sized pieces. Combine yogurt, ginger paste, garlic paste, garam masala, cumin, turmeric, chili powder, salt, and lemon juice for marinade in a large glass or ceramic bowl. Mix ingredients together, then add chicken and toss to combine. Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours.
- Heat butter for sauce in a saucepan over medium-high heat. Add sliced onions and cook until translucent, about 5 minutes. Add tomatoes, chicken stock, ginger paste, garlic paste, cumin, chili powder, fenugreek, coriander, salt, and jalapeno. Stir in heavy cream and garam masala. Reduce heat and let simmer.
- Meanwhile, remove chicken from marinade and cook in a grill pan over medium-high heat until about 75% done, 3 to 5 minutes, flipping halfway though.
- Use an immersion blender or electric blender to puree the sauce to desired consistency. Add chicken to the sauce and continue to simmer until chicken is cooked through and flavors have melded, about 10 more minutes.
- While sauce simmers, preheat the oven to 350 degrees F (175 degrees C). Drizzle naan breads with olive oil.
- Bake naan in the preheated oven for 15 minutes.
- While naan is baking, remove sauce from heat and let cool to room temperature.
- Remove naan from the oven and cover with a layer of butter sauce. Top with some of the paneer and jalapenos; add chunks of butter chicken, cilantro, and more paneer cheese. Reserve remaining paneer for topping after baking.
- Return to the oven and bake for 10 minutes. Remove and sprinkle with remaining paneer and cilantro. Serve.
Nutrition Facts : Calories 499.1 calories, Carbohydrate 24 g, Cholesterol 143.8 mg, Fat 30.7 g, Fiber 5.1 g, Protein 30.8 g, SaturatedFat 14.3 g, Sodium 930.7 mg, Sugar 2.1 g
SAVORY BRUNCH PIZZA
Crisp, delicious hashbrowns make the crust of this fabulous brunch pizza! Topped with eggs, spices, and fresh, crisp veggies, this brunch dish is sure to become a favorite!
Provided by Adopted Parisian
Categories Breakfast
Time 45m
Yield 1 pizza, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400.
- Cover a baking stone with parchment paper.
- For crust: Combine potato, egg, salt and pepper in mixing bowl. Mix well.
- Spread the mixture into 14 inch circle on prepared stone: pat down with back of spoon. Bake ten minutes.
- For egg topping: Whisk eggs and milk in mixing bowl. Season with salt and pepper, if desired.
- Microwave 3 minutes; stir then microwave an additional 3 minutes.
- Spread cooked egg mixtures evenly over potato crust.
- Top with ham, mushrooms, green onion, and bell pepper. Sprinkle with cheese.
- Return to oven bake 10 min, broil until desired crispness attained.
Nutrition Facts : Calories 428.7, Fat 25.6, SaturatedFat 11.5, Cholesterol 219.5, Sodium 512.7, Carbohydrate 32.1, Fiber 2.4, Sugar 2.4, Protein 19.8
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SEAFOOD PIZZA RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 2 hrsCategory Lunch
- Mix 2 teaspoons of the flour in a large bowl with 60 ml (¼ cup) lukewarm water. Sprinkle the yeast over the top and stir to dissolve. Leave in a draught-free spot to activate. If the mixture does not bubble and foam in 5 minutes, it is dead—throw it away and start again.
- Put the flour, the yeast mixture, 2 teaspoons salt, the olive oil and 200–250 ml (7–9 fl oz) water in a large bowl or in a food mixer with a dough hook. Mix together to form a dough, turn out onto a floured surface and knead for about 5 minutes. Put the dough back in the bowl and use your hands to smear the surface of the dough with a little extra oil to prevent it drying out. Cover with a tea towel and leave in a draught-free spot for about 2 hours, or until doubled in size.
- Knock back the dough by punching it with your fist, then remove the dough from the bowl and divide into four portions. Dust with a little flour and roll into small balls. Place the balls on a tray or board dusted with a little flour and cover with a clean tea towel. Leave to rest for at least 30 minutes and up to 2 hours.
- Meanwhile, make the topping for the pizza. Score a cross in the base of each tomato. Put in boiling water for 30 seconds, then plunge into cold water and peel the skin away from the cross. Roughly chop the tomatoes, discarding the cores. Heat the olive oil in a saucepan and, when hot, add the garlic. Cook for 30 seconds before adding the tomatoes, sugar, chilli powder and tomato paste. Bring the mixture to the boil, then reduce to a simmer and cook, uncovered, for 20 minutes, by which time the sauce will be reduced and thick. Season.
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