Pizza Pescatora Recipe (Seafood Pizza)

If you’re a seafood lover, this Pizza Pescatora will feel like a slice of coastal Italy on your plate. From my own personal experience, blending the sweetness of seafood with the savory tang of tomato and creamy mozzarella creates an unforgettable dish.

Notes on What to Expect When Making Pizza Pescatora

1. Dough Preparation
   • Expect the dough to be soft and slightly sticky before kneading. This is normal and helps create a light and airy crust.
   • During the rising phase, the dough should double in size. If it doesn’t, ensure your yeast is fresh and the water temperature wasn’t too hot or cold.
2. Seafood Toppings
   • Fresh seafood will have a noticeable aroma while baking, filling your kitchen with a rich, coastal scent.
   • The shrimp will slightly crisp on the edges, and the smoked salmon will retain its delicate texture, while the tuna adds a savory bite.
3. Cooking Process
   • The crust should puff up slightly during baking, becoming golden brown with a crisp bottom. Using a pizza stone helps achieve this result.
   • The cheese will bubble and brown slightly. Keep an eye on it during the last few minutes to avoid overcooking.
4. Assembly and Baking
   • Layering the seafood on top of the cheese ensures it gets just the right amount of heat to enhance its flavor without drying out.
   • The moisture from the seafood might make the pizza slightly juicy on top—this is part of the authentic experience of a seafood pizza.
5. Texture and Flavor
   • Expect a combination of textures: a crisp and chewy crust, creamy melted cheese, and tender, flavorful seafood.
   • The pomodoro sauce adds a tangy balance to the rich seafood and cheese.
6. Cooling Down
   • Allow the pizza to cool for a few minutes before slicing; this helps the toppings set slightly and makes slicing cleaner.
7. Presentation
   • The pizza will look vibrant, with the pinks of the shrimp and salmon contrasting beautifully with the golden crust and white mozzarella.

By keeping these notes in mind, you’ll have a delicious Pizza Pescatora that’s a true celebration of seafood and Italian culinary tradition. Let me show you how I make this pizza step-by-step so that you can enjoy its bold, delicious flavors at home.

Details

• Prep Time: 20 minutes (plus 1 hour for dough rising)
• Cook Time: 12–15 minutes
• Time to Stand: 5 minutes (cooling)
• Total Time: 1 hour 40 minutes
• Ease of Cooking: Moderate
• Servings: 4 (one 12-inch pizza)
• Calories: ~320 per slice (8 slices total)
• Cost of Ingredients: Moderate ($12–$18, depending on seafood prices)
• Cuisine: Italian
• Course: Main
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Equipment Needed

• Large mixing bowl
• Pizza stone or baking tray
• Rolling pin
• Knife and cutting board
• Whisk or fork
• Measuring cups and spoons
• Kitchen towel
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Ingredients

For the Dough:

• 2 ½ cups all-purpose flour
• 1 tsp sugar
• 1 tsp salt
• 1 packet (2 ¼ tsp) instant yeast
• ¾ cup warm water (about 110°F)
• 2 tbsp olive oil

For the Toppings:

• ½ cup pomodoro sauce (homemade or store-bought)
• 1 ½ cups shredded mozzarella
• 8–10 cooked shrimp (gamberi)
• ½ cup smoked salmon slices
• ½ cup canned tuna (drained)
• Optional garnish: fresh parsley or basil
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Method

1. Prepare the Dough

1. In a large bowl, combine flour, sugar, salt, and yeast.
2. Gradually add warm water and olive oil while mixing with a whisk or fork.
3. Knead the dough on a floured surface for 8–10 minutes until it becomes smooth and elastic.
4. Place the dough in an oiled bowl, cover with a kitchen towel, and let it rise in a warm place for 1 hour or until it doubles in size.

2. Prepare the Toppings

1. If using raw shrimp, cook them lightly in a pan with olive oil until pink and set aside.
2. Flake the canned tuna with a fork and slice smoked salmon into small, manageable pieces.

3. Roll Out the Dough

1. Preheat the oven to 475°F (245°C) with a pizza stone inside (if using).
2. Punch down the risen dough and roll it into a 12-inch circle on a floured surface.
3. Transfer the dough to a baking sheet or pizza peel if using a stone.

4. Assemble the Pizza

1. Spread a thin, even layer of pomodoro sauce over the dough.
2. Sprinkle shredded mozzarella over the sauce.
3. Arrange shrimp, salmon, and tuna evenly across the pizza.

5. Bake the Pizza

1. Bake for 12–15 minutes until the crust is golden brown, the cheese is bubbly, and the seafood is slightly crisp.
2. Remove the pizza from the oven and let it cool for 5 minutes before slicing.

Variations

• Vegetarian Option: Substitute the seafood with artichokes, olives, or roasted red peppers.
• Gluten-Free: Use a gluten-free pizza dough recipe or pre-made crust.
• Dairy-Free: Use vegan mozzarella alternatives for a dairy-free version.
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Tips for Success

1. Use fresh seafood for the best flavor, but frozen options work well if thawed properly.
2. Let the dough rest after rolling to avoid shrinkage.
3. A pizza stone helps achieve a crispy crust, but a regular baking sheet will suffice.

What to Expect

This pizza delivers a delightful combination of crispy, slightly chewy crust with creamy mozzarella and the briny sweetness of shrimp, salmon, and tuna. It’s a show-stopper for seafood lovers!

Nutritional Information (Per Serving)

• Calories: 320
• Protein: 18g
• Carbohydrates: 34g
• Fat: 12g
• Fiber: 2g
• Sodium: 720mg

Final Thoughts

I hope this guide has made creating your very own Pizza Pescatora feel a little less daunting. Have you tried it before, or are you planning to give it a go? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so don’t hold back—share your thoughts! 😊

Here’s the image of your Pizza Pescatora beautifully plated on a white plate and table. Enjoy! 😊