Seafood Pizza

H-E-B Chef Larry "Lee" White, Seafood Manager

Serves 4


  • Pizza Dough (recipe will follow)
  • All-purpose flour, for dusting
  • Extra virgin olive oil, for greasing and drizzling (HEB Cooking Connections)
  • Tomato sauce (recipe will follow)
  • 12 ounces mixed fresh seafood, including shrimp, cooked mussels, and squid rings
  • 1 red bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 2 tbsp capers, rinsed
  • 4 ounces Taleggio cheese, grated (HEB Cheese Shop or Deli)
  • 6 ounces freshly grated Parmesan cheese (HEB Cheese Shop or Deli)
  • 1 tsp dried oregano
  • 4 1/2 oz anchovy fillets in oil, drained and sliced
  • 20 black olives, pitted
  • salt and pepper


  • Turn out the prepared pizza dough onto a lightly floured counter.  Knead briefly, then roll out the dough into a circle about 1/4 inch thick.  Transfer to a lightly oiled baking sheet and push the edges with your fingers to form a small ridge.
  • Spread the tomato sauce over the pizza base, almost to the edges.  Arrange the mixed seafood, yellow and red bell peppers, and capers evenly on top.
  • Sprinkle the Taleggio, Parmesan, and oregano evenly over the topping.  Add the anchovy fillets and olives, drizzle with olive oil, and season to taste with salt and pepper.
  • Bake in a preheated 425 degree oven or grill for 20-25 minutes, until the crust is crispy and the cheese is melted. Half way through the cooking process turn pizza a half turn.  Serve immediately. 

For the dough:

  • 2 1/2 cups all-purpose flour, plus extra for dusting
  • 1 tsp salt
  • 1 tsp active dry yeast
  • 1 tbsp olive oil, plus extra for brushing
  • 6 tbsp lukewarm water


To make the pizza dough, sift the flour and salt into a bowl and stir in the yeast.  Make a well in the center and pour in the oil and water.  Gradually incorporate the dry ingredients into the liquid, using a wooden spoon or floured hands.  Turn out the dough onto a lightly floured counter and knead well for 5 minutes, until smooth and elastic.  Return to the clean bowl, covered with lightly oiled plastic wrap, and set aside to rise in a warm place for about 1 hour, or until doubled in size.

For the Tomato Sauce:

  • 4 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 garlic clove, finely chopped
  • 1 red bell pepper, seeded and chopped
  • 12 ounces HEB plum tomatoes chopped
  • 1 tbsp tomato paste
  • 2 tsp brown sugar
  • 2 tbsp shredded fresh basil
  • 2 bay leaf
  • salt and pepper


To make the sauce, heat the oil in a heavy-bottom pan.  Add the onion, garlic, and bell pepper, and cook over low heat, stirring occasionally, for 5 minutes, until softened.  Add the tomatoes, tomato paste, sugar, basil, and bay leaf, and season with salt and pepper.  Cover and let simmer, stirring occasionally, for 30 minutes, until thickened.  Remove the pan from the heat and let the sauce cool completely.  

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