WHITE SAUCE SEAFOOD PIZZA
This seafood pizza is pretty hard to top! With a combination of some of the most loved seafood out there along with fresh homemade dough and a lovely Mornay sauce, this is a scrumptious pie you just have to make! VIDEO https://www.youtube.com/watch?v=ZstfSj0TyqU
Provided by CLUBFOODY
Categories < 60 Mins
Time 42m
Yield 1 large pizza
Number Of Ingredients 13
Steps:
- Preheat oven to 450ºF. Transfer dough to pizza pan. Cover bottom with mozzarella cheese. Place evenly crab meat, prawns and scallops on top. Sprinkle vegetable mixture and then ladle Mornay sauce over. Sprinkle parmesan cheese and some hot paprika.
- Transfer to the preheated oven and bake for 22 minutes or until seafood are cooked. Let it sits for 15 minutes before slicing.
Nutrition Facts : Calories 995.4, Fat 60.5, SaturatedFat 32.9, Cholesterol 321.1, Sodium 2527, Carbohydrate 27.4, Fiber 3.5, Sugar 9.1, Protein 83.7
SEAFOOD PIZZA
This was created to mimic the wonderful seafood pizza we used to enjoy at Pizzeria Uno in Cincinnati Ohio. It's especially easy with a boboli crust but making your own crust may taste better. I recommend using the fake crab rather than canned, but fresh crab would be best. It's rich and delicious. I love to dip it in cocktail sauce. YUMMY!!
Provided by Kimke
Categories < 60 Mins
Time 35m
Yield 1 pizza
Number Of Ingredients 8
Steps:
- Saute garlic in olive oil for several minutes.
- Add shrimp and crabmeat, mixing well with garlic and olive oil.
- Add parsley.
- Sprinkle 1/2 cup mozzarella on pizza crust.
- Place crab/shrimp mixture on crust.
- Cover with remaining cheeses.
- Bake according to your pizza crust directions (typically, bake pizza until crust is golden brown and cheese is melted and bubbling, about 15 minutes).
- Cut and serve with cocktail sauce.
Nutrition Facts : Calories 625.6, Fat 44.8, SaturatedFat 26.4, Cholesterol 154.7, Sodium 1437.8, Carbohydrate 7.8, Fiber 0.2, Sugar 2.1, Protein 47.5
THIN-CRUST PIZZA DOUGH
A quick, easy, and delicious recipe for thin-crust pizza.
Provided by Lynda Q
Categories Bread Pizza Dough and Crust Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Dissolve yeast and sugar in hot water in a bowl. Let stand until yeast forms a creamy foam, 5 to 8 minutes.
- Mix 1 3/4 cup flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.
- Transfer dough to a floured surface and knead until smooth, adding remaining 1/4 cup flour if dough is too sticky, about 2 minutes. Roll dough into a 12-inch circle. Transfer to a greased pizza pan.
Nutrition Facts : Calories 231.5 calories, Carbohydrate 48.3 g, Fat 0.7 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 0.1 g, Sodium 293.8 mg, Sugar 0.4 g
AMAZING THIN CRUST PIZZA
I finally mastered pizza making at home! It was a day to celebrate, since this pizza is actually better than you often go out for. When I make this my husband says it's always the best part of his day. It's a combination of recipes and techniques that I put together from Cook's Illustrated, a very good cook I know, and some "serious" pizza guys. This recipe makes a 13x18 inch half-sheet size medium crust pizza, OR two traditional round thin crust pizzas, and the crust is crispy/tender. (I find I can get a thinner crust from a round pizza, since there's a little more room to spread the dough out.) The sauce is very flavorful and I've tried to include all my tips for success! You MUST have a pizza stone for this, and pulling the pizza on the parchment onto an upside-down half sheet pan makes it easy to transfer the pizza to the stone. The sauce recipe will make enough for 3 medium pizzas, OR 6 thin crust pizzas, so reserve the extra for another pie. Layers for the topping need to be thin enough to allow the crust to crisp. (I know it goes against all instinct, but it's very important to please practice restraint!) I've revised the recipe to include a little less of the toppings for better success. Preparation time includes rising time for the dough and may seem like a little work, but once you've tried this you may never go out for pizza again!
Provided by Claire de Luna
Categories For Large Groups
Time 2h10m
Yield 2 medium pizzas, 16 serving(s)
Number Of Ingredients 22
Steps:
- DOUGH: In the work bowl of a food processor fitted with the plastic dough blade, pulse the flour, yeast, and salt to combine; about five 1-second pulses. With the machine running, slowly add the oil, then the water through the feed tube; continue to process until the dough forms a ball, about 15 seconds. Generously dust the work surface with flour. Using floured hands, transfer the dough to the work surface and knead lightly, shaping the dough into a ball. Lightly oil a 1-quart measuring cup with cooking spray, place the dough in the measuring cup and cover tightly with plastic wrap. Set aside in a draft free place until doubled in volume, 1 to 1 - 1/2 hours.
- PIZZA SAUCE: Mix this up while the dough is rising, giving the flavors some time to meld.
- Preheat the oven to 550 degrees F. This may take as long as 30 minutes, so allow enough time for the oven to get hot. Remove all racks except the one holding your baking stone, for easier positioning of pizza onto the stone.
- BUILDING: When the dough has doubled, grease hands with olive oil and remove it from the measuring cup, placing into the middle of a lightly floured board. (A silpat placed on the work surface makes cleaning up easier.) Being careful not to deflate all the air in the dough, roll dough into a ball and set aside. Cover with plastic wrap and let rest for 10 minutes. Meanwhile, cut parchment paper and set aside. Do NOT cut parchment larger than your pizza stone, to mimimize risk of the paper catching fire.
- Oiling hands again, gently stretch the dough, shaping it into a large rectangle on the parchment paper. With palms, stretch and flatten the dough until it takes the shape you want it to have, keeping a slightly thicker edge for the crust. Dock the surface of the dough with your fingers to "texture" the surface and hold the toppings. Oil the dough before building the pizza.
- Place finely cut (or dried) basil across the top of the dough. Add Mozzarella and Provolone cheese slices on top of the basil. Spread a thin, even layer of the pizza sauce, adding pork sausage, shredded Mozzarella and mild cheddar over the top of the dough. (You can really use any toppings you'd like.).
- BAKING: Position the baking stone on the bottom rack of your electric oven, or on the floor of your gas oven. Lift the parchment paper and slide onto the bottom of a sheet pan, then quickly slide pizza onto the baking stone. Shut the oven door, and reset your oven for 500 degrees. Bake for 10-12 minutes, until the edges of the crust are browned. Check the bottom of the pizza for doneness before removing from the oven. Using tongs, transfer pie onto oven rack and set aside to cool a few minutes. Cut with a pizza cutter and enjoy!
Nutrition Facts : Calories 213.9, Fat 11.9, SaturatedFat 5.6, Cholesterol 25.3, Sodium 555.1, Carbohydrate 16.9, Fiber 1.4, Sugar 2.6, Protein 10.2
QUICK & EASY (& HEALTHY) MIXED SEAFOOD PIZZA
This a great recipe for those times when you want to eat something unique, but you don't want to spend a lot of time making it. This calls for common store-bought ingredients, but you can easily tweak the recipe. For example, sometimes I use 3 personal-size pizza crusts instead of one large pizza crust, and you can easily just use shrimp if you can't find the frozen seafood mix.
Provided by rpgaymer
Categories European
Time 20m
Yield 1 pizza, 3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 425F.
- Lightly brush the top of the pizza crust with about 1 tablespoon of the olive oil. Then, spread the sauce over it, and bake for ten minutes.
- Pat the cooked seafood dry using paper towels, then arrange on top of the pizza. Then, sprinkle the chopped garlic and parsley on top of that.
- Drizzle the remaining oil over the pizza and return it to the oven. Bake for 5-10 minutes, until the seafood is warmed through and the crust is golden.
- Sprinkle with the cheese and serve immediately.
Nutrition Facts : Calories 144.7, Fat 10.9, SaturatedFat 2.2, Cholesterol 5.5, Sodium 208.5, Carbohydrate 8.6, Fiber 1.8, Sugar 1.6, Protein 3.4
SEAFOOD PIZZA
This is a super quick and tasty dinner or brunch pizza. I've also made this with smoked salmon or shrimp. It turns out great every time.
Provided by Michele in NJ
Categories Brunch
Time 30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Pre heat oven to 350 degrees.
- Unroll crescent roll dough and divide into triangles.
- Arrange triangles in a circle on a 13 inch baking stone.
- Arrange triangles with narrow ends towards the center.
- Roll dough into a 12 inch circle using a lightly floured rolling pin to seal the seams.
- Bake 12 to 15 minutes or until light golden brown.
- Cool completely.
- In a 1 qt.
- bowl, combine cream cheese and dill weed.
- Add lemon zest to cream cheese and mix well.
- Spread cream cheese mixture evenly over the pizza crust.
- Spread seafood cocktail sauce over the cream cheese layer.
- Coarsely chop cucumber, red pepper and crab meat.
- Sprinkle over the cocktail sauce layer.
- Sprinkle snipped parsley over the pizza and garnish with thin lemon slices.
- Cut with pizza cutter and serve.
Nutrition Facts : Calories 92.4, Fat 8, SaturatedFat 5, Cholesterol 29.7, Sodium 162.7, Carbohydrate 1.5, Fiber 0.2, Sugar 0.5, Protein 4
SOUTHWESTERN PIZZA
Credit goes to Caroline Grooms from Dickinson, North Dakota - Blue ribbon winner of the 2003 Country Woman Cooking Contest!
Provided by CountryLady
Categories One Dish Meal
Time 40m
Yield 12-15 pieces
Number Of Ingredients 21
Steps:
- Combine dry ingredients for crust in a large bowl.
- Combine milk, oil& egg in a separate bowl; stir into dry ingredients just until moistened.
- Stir in the cheeses.
- Spread into a greased 15 x 10 x 1 inch baking pan and bake in a preheated 400F for 10- 12 minutes or until a toothpick comes out clean.
- Cook beef in a large skillet, over medium heat until no longer pink, about 10 minutes; drain off fat.
- Stir in water& 1 envelope of taco seasoning.
- Bring to a boil, reduce heat& simmer, uncovered, for 5 minutes.
- Set aside.
- Combine sour cream& 2nd package of taco seasoning in a small bowl; mix well.
- Spread over crust.
- Sprinkle beef mixture over top, followed by half of the cheese mixture.
- Combine the corn, beans& salsa in a small bowl; spoon over pizza top, followed by the other half of the cheese mixture.
- Broil 5- 6 inches from the heat for 5- 10 minutes or until the cheeses are melted.
- Watch Carefully!
Nutrition Facts : Calories 608.1, Fat 38.2, SaturatedFat 19.1, Cholesterol 121.6, Sodium 757.7, Carbohydrate 37.7, Fiber 4.3, Sugar 6.2, Protein 30.1
More about "southwestern x tra thin crust seafood pizza recipes"
SHRIMP PIZZA (3 CHEESE!) – A COUPLE COOKS
From acouplecooks.com
SEAFOOD PIZZA: EASY FISH PIZZA RECIPE - SHE LOVES BISCOTTI
From shelovesbiscotti.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
46 AUTHENTIC SOUTHWESTERN RECIPES - TASTE OF HOME
From tasteofhome.com
BEST SOUTHWESTERN X TRA THIN CRUST SEAFOOD PIZZA RECIPES
From recipert.com
SOUTHWESTERN X- TRA THIN CRUST SEAFOOD PIZZA – RECIPEFUEL
From recipefuel.com
SOUTHWESTERN AND TEX-MEX RECIPES - SERIOUS EATS
From seriouseats.com
SOUTHWESTERN PIZZA RECIPE - PILLSBURY.COM
From pillsbury.com
SOUTHWESTERN PIZZA - SKINNY MS.
From skinnyms.com
RECIPE SOUTHWESTERN X-TRA THIN CRUST SEAFOOD PIZZA
From youtube.com
You'll also love