Seafood Pizza Recipe – Australian Special
This Seafood Pizza Recipe brings together the best of land and sea in one indulgent pie, combining tender shrimp, calamari, and crab meat over a golden, crispy crust. Topped with mozzarella and Parmesan cheeses, tomato sauce, fresh basil or parsley, and seasoned with garlic, oregano, and olive oil, it’s a gourmet twist on a classic pizza. Whether you’re feeding a crowd or treating yourself, this Australian-special pizza delivers bold flavors, fresh seafood, and that satisfying cheese pull with every bite.
- Prep Time35 min
- Cook Time20 min
- Total Time55 min
For the Dough:
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 ½ cups warm water (110°F/45°C)
- 3 ½ cups all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
For the Topping:
- 1 cup pizza sauce
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup cooked shrimp, peeled and deveined
- ½ cup calamari rings (optional)
- ½ cup cooked and crumbled crab meat (or imitation crab)
- ¼ cup sliced black olives
- ¼ cup chopped fresh basil or parsley
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
Prepare the Dough:
In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes, or until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Create a well in the center and add the yeast mixture and olive oil.
Stir until a dough forms, then knead on a floured surface for about 5-7 minutes, or until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Prepare the Seafood:
If using frozen seafood, thaw it and pat it dry with paper towels. For the shrimp, slice them in half if they are large.
Pre-cook the shrimp and calamari (if using) in a skillet with a little olive oil until they are just cooked through. Season with a pinch of salt and pepper.
Assemble the Pizza:
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
Punch down the risen dough and divide it into two portions if making two pizzas or leave as one for a large pizza.
On a floured surface, roll out the dough to your desired thickness.
Transfer the rolled dough onto a parchment paper or a floured pizza peel if using a pizza stone.
Spread the pizza sauce evenly over the dough, leaving a border around the edges.
Sprinkle the mozzarella and Parmesan cheeses over the sauce.
Distribute the cooked seafood evenly over the cheese.
Sprinkle with black olives, dried oregano, garlic powder, and any additional seasonings you like.
Drizzle a little olive oil over the top.
Bake the Pizza:
Transfer the pizza to the preheated oven (or pizza stone) and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Finish and Serve:
Remove the pizza from the oven and let it cool for a few minutes.
Garnish with chopped fresh basil or parsley before slicing and serving.
Recipe Notes:
Seafood Substitutions: Use local seafood like prawns, mussels, or scallops in place of crab or calamari based on availability.
Crust Thickness Adjustment: For a thinner crust, roll dough very thin; for a thicker, chewier crust, let it rise longer or use a slightly higher flour-ratio.
Oven & Baking Tips: Preheat oven with pizza stone or baking sheet to ensure bottom crust crisps; bake until cheese is bubbling and edges are golden.
Flavor Enhancers: A light drizzle of extra virgin olive oil or squeeze of lemon over the top boosts freshness; chili flakes can add heat if desired.
Serving Suggestions: Serve with fresh herbs like parsley or basil garnish; pairs well with a crisp green salad or chilled white wine for balance.
