For the pizza dough:
2 1/2 cups all-purpose flour;
1 portion dry yeast;
3/4 cup warm water;
1 teaspoon each, salt and sugar.
For the frutti di mare topping:
1 1/2 cups grated mozzarella cheese;
14 raw shrimp, sliced lengthwise to half;
4 ounces calamari rings;
20 steamed mussels, out of the shell
(or use canned smoked mussels);
4 anchovy fillets;
1 cup pizza sauce or marinara sauce;
dried oregano and basil as needed;
salt and pepper to taste.


This recipe is for one large Frutti Di Mare pizza;

1. Mix together the yeast and warm water and let it bloom for 10 minutes.

2. Place the flour, salt and sugar in a mixing bowl or food processor, pour in the yeast and knead until you have smooth dough.

3. Cover the dough with cling wrap and leave it in a warm place for 1-2 hours to proof.

5. Sprinkle your kitchen counter with whole wheat flour and roll the dough.

6. Grease a pizza pan with little oil and place the pizza dough on it.

7. Spread the pizza sauce and apply the toppings and the cheese.

8. Cook the seafood pizza in a preheated oven at medium-high until the cheese is bubbly and the crust is cooked.

Cooking tip:

Brush some garlic flavored oil over the pizza dough before you spread the pizza sauce and you will notice the difference by yourself. This tip applies for any pizza, not just the Pizza Frutti di Mare.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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