Savory Seafood Pizza Recipes

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30 SEAFOOD PIZZA RECIPES



30 Seafood Pizza Recipes image

Provided by Bella Bacinos

Categories     Pizza Recipes

Number Of Ingredients 30

Smoked Salmon Pizza
Shrimp Scampi Pizza
Chili Prawn Pizza
Garlic Prawn Pizza
BBQ Garlic Prawn Pizza
Anchovy Pizza
Shrimp, Garlic, And Pesto Pizza
Pizza Napoli
Atlantic Salmon Pizza
White Clam Pizza
Smoked Tuna Pizza
Lobster Pizza
Grilled Pizza With Smoked Salmon
Shrimp And Crab Pizza On Cast Iron
Tomato-Anchovy Pizza
Shrimp And Scallop Pizza
Three Cheese Tuna Pizza
Mussel Pizza
Squid Pizza With Saffron
Tuna Mayo Pizza
Prawn, Chilli, And Roasted Capsicum
Salmon And Cheese Pizza
Smoked Salmon Chive Pitta Pizza
Seafood Alfredo Pizza
Anchovy Pizza With Asiago And Winter Greens
Salmon Pizza With Spinach
Lobster Pizza Grilled With Tarragon Crème And Sweet Corn
Grilled Lobster, Crab, And Shrimp Pizza
Mediterranean Tuna Pizza
King Crab Legs Pizza

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep the recipe in 30 minutes or less!

Nutrition Facts :

AVOCADO CHICKEN PIZZA



Avocado Chicken Pizza image

Provided by Food Network

Categories     main-dish

Time P2DT2h30m

Yield 2 to 4 servings

Number Of Ingredients 31

Half a small red onion, thinly sliced
1/3 cup apple cider vinegar
1 1/2 tablespoons water
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/8 teaspoon ground cumin
2 1/2 pounds boneless, skinless chicken thighs
1/2 cups chopped tomato, about 1 medium tomato
1/4 cup minced garlic, about 12 cloves
2 tablespoons sherry vinegar
2 tablespoons chopped fresh parsley leaves
1 tablespoon olive oil
1 1/2 teaspoons paprika
2 pepperoncini, minced
2 tablespoons coconut milk
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice, from 1 lime
1 ripe avocado, peeled, pitted and chopped
Half a small jalapeno, seeded if desired and chopped
Salt and pepper
Two 1-pound fresh pizza dough, rolled out into 12-inch rounds
1/2 cup avocado sauce
8 ounces shredded mozzarella, about 2 cups
1 cup tomato braised chicken
1/2 cup drained black beans
1/2 cup white corn kernels
1/2 cup drained pickled onions
4 ounces shredded mild Cheddar, about 1 cup
1/4 cup chopped fresh cilantro
4 lime wedges, 1 lime

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



Savory Pizza image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 15

Marinara sauce
Grated cheese (cheddar, mozzarella, jack)
Red pepper, julienned
Caramelized onions
Blanched broccoli florets
Mushrooms
Shredded carrots
Or use your favorite vegetable
Basic pizza dough, recipe follows
1 teaspoon sugar
3/4 cup warm (110 F degrees) water
1 package dry yeast
2 1/2 cups flour
1/2 teaspoon salt
1 tablespoon olive oil

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



Savory Butter Chicken Pizza image

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

3 ½ pounds boneless, skinless chicken thighs
1 cup plain Greek yogurt
2 tablespoons ginger paste
2 tablespoons garlic paste
1 tablespoon garam masala
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon lemon juice
5 tablespoons unsalted butter
2 medium onions, sliced
2 (14.5 ounce) cans crushed tomatoes
½ cup chicken stock
2 tablespoons ginger paste
2 tablespoons garlic paste
1 tablespoon ground cumin
2 teaspoons chili powder
2 teaspoons ground fenugreek
1 ½ teaspoons ground coriander
1 teaspoon salt
¼ jalapeno pepper, sliced
1 ½ cups heavy cream
1 tablespoon garam masala
2 (9 inch) naan breads
1 tablespoon olive oil, or as needed
8 ounces paneer, grated
¼ jalapeno pepper, sliced, or to taste
2 tablespoons chopped fresh cilantro, or to taste

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



Savory Brunch Pizza image

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

1 (30 ounce) package frozen hash browns
1 egg, beaten
salt & fresh ground pepper
7 eggs
1/2 cup milk
salt & fresh ground pepper
1 cup chopped ham or 1 cup bacon
5 sliced fresh mushrooms
1/4 cup green onion (chopped)
1/4 cup green bell pepper (chopped)
1 1/2 cups shredded cheddar cheese

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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