The Pantry Best Seafood Pizza Recipes

SEAFOOD PIZZA

Steps:

• Preheat a grill pan over medium-high heat.
• Sprinkle the shrimp in a bowl with the oregano, 1 tablespoon olive oil, 1/2 teaspoon salt and a pinch of pepper.
• Heat a skillet over medium-high heat, then add the butter and let melt. Add the flour and cook, 1 minute. Add the garlic and continue to cook, whisking, 1 minute more. Whisk in the milk and cook until very thick, 2 to 3 minutes. Stir in 1/4 cup Parmesan and remove from the heat. Season with a pinch of salt and pepper.
• Preheat the broiler to high.
• Roll out the pizza dough on a lightly-floured work surface into two 10-inch ovals. Brush the grill pan with the remaining tablespoon olive oil. Grill the dough on both sides until there are grill marks, 2 to 3 minutes per side. Remove the crusts to a sheet tray. Add the shrimp to the grill pan and grill on both sides until fully cooked, pink and opaque, about 4 minutes total. Spread the white sauce on the dough in an even layer. Scatter the shrimp over the sauce. Sprinkle with the mozzarella and the remaining 1/4 cup Parmesan. Place under the broiler until the cheese is melted and bubbly, keeping a close eye so it doesn't burn, 2 to 7 minutes. Sprinkle the red pepper flakes and parsley on top before serving.

THE PANTRY - BEST SEAFOOD PIZZA

Steps:

• Do you really think I need to tell you guys how to suck eggs PS - Caramelised onion 2 lg. onions (1 lb.) 2 tbsp. salad oil 2 tbsp. red wine vinegar 1 tbsp. brown sugar Cut onion into thick slices. In 10-inch skillet over medium heat, in hot oil, cook onion until tender. Stir in vinegar and brown sugar; cook until golden.

PANTRY PIZZA PRONTO

Steps:

• Preheat the oven to 425 degrees F.
• Slice the focaccia round in half through the middle to create 2 rounds. Place cut-side up on a baking sheet. Brush the bread with the olive oil and season with a pinch of salt and pepper.
• Spoon 1/4 cup of the marinara over each round and sprinkle the provolone over the top, making sure to leave the outer edge of the focaccia rounds exposed. Over the cheese, distribute the sausage slices, hot cherry peppers, kalamata olives, artichokes and Manzanilla olives across each round.
• Bake until the edges are golden and the cheese is melted, 10 to 12 minutes. Dot or drizzle the pizzas with the pesto and sprinkle with the Parmesan and basil. Slice and serve.

SEAFOOD PIZZA

Steps:

• Prepare pizza dough according to package directions. Press onto a lightly greased 12-in. pizza pan; build up edges slightly. Prick dough thoroughly with a fork. Bake at 400° for 5-6 minutes or until crust is firm and begins to brown., Meanwhile, in a large saucepan, melt 2 tablespoons butter over medium heat. Stir in flour until smooth. Gradually stir in milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in Monterey Jack and Swiss cheeses until melted. Remove from the heat., In a large skillet, melt the remaining butter over medium heat. Add scallops; cook and stir for 3-4 minutes or until firm and opaque. Stir in the shrimp, crab and 3 tablespoons cheese sauce. Remove from the heat., Spread remaining cheese sauce over the crust. Top with the seafood mixture; sprinkle with mozzarella cheese and paprika if desired. Bake for 13-16 minutes or until golden brown. Let stand for 5-10 minutes before cutting.