Method
Prepare the Dough
In a large bowl, combine flour, sugar, salt, and yeast.
Gradually add warm water and olive oil while mixing with a whisk or fork.
Knead the dough on a floured surface for 8–10 minutes until it becomes smooth and elastic.
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.
Prepare the Toppings
If using raw shrimp, cook them lightly in a pan with olive oil until pink and set aside.
Flake the canned tuna with a fork and slice smoked salmon into small, manageable pieces.
Roll Out the Dough
Preheat the oven to 475°F (245°C) with a pizza stone inside (if using).
Punch down the risen dough and roll it into a 12-inch circle on a floured surface.
Transfer the dough to a baking sheet or pizza peel if using a stone.
Assemble the Pizza
Spread a thin, even layer of pomodoro sauce over the dough.
Sprinkle shredded mozzarella over the sauce.
Arrange shrimp, salmon, and tuna evenly across the pizza.
Bake the Pizza
Bake for 12–15 minutes until the crust is golden brown, the cheese is bubbly, and the seafood is slightly crisp.
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.
