Seafood Pizza
Seafood Pizza
A dill-scented pizza topped with a roasted red pepper and herbed tomato sauce, mixed seafood, capers, olives and two cheeses.
Prep: 40 minutes (including rising) · Cook: 40 minutes
What Is Seafood Pizza?
A seafood pizza with a difference: dill kneaded into the dough, a sauce of herb-spiced diced tomatoes and charred red pepper, then mixed seafood, capers, olives and a light double-cheese top.
Why Make Seafood Pizza?
- Dill in the dough perfumes every slice
- Charred pepper deepens the quick sauce
- Cooked seafood medley keeps it easy
- Capers and olives season the seafood naturally
- Lighter cheeses let the topping lead
Unico Products Used in This Recipe
Ingredients
- 140 g pizza base mix (standard (5 oz))
- 4 tbsp fresh dill (chopped, or 2 tbsp dried, plus sprigs to garnish)
- 1 red bell pepper (large, for the sauce)
- 398 mL diced tomatoes with herbs and spices (canned (14 oz))
- 3 tbsp tomato paste
- salt and pepper (to taste)
- 340 g cooked assorted seafood (12 oz)
- 1 tbsp capers (drained)
- 30 g pitted black olives (drained (1 oz))
- 85 g low-fat mozzarella (grated (3 oz))
- 1 tbsp parmesan cheese (freshly grated)
Instructions
- Preheat the oven to 400F. Stir the dill into the pizza base mix and make the dough per the package; press into a 10-inch round on a parchment-lined sheet and set aside to rise.
- Preheat the broiler to hot; halve and deseed the bell pepper and broil 8-10 minutes until softened and charred. Cool slightly, peel and chop.
- Place the tomatoes and pepper in a pan, bring to a boil and simmer 10 minutes; stir in the tomato paste and season.
- Spread the sauce over the pizza base and top with the seafood.
- Sprinkle over the capers and olives and top with the cheeses.
- Bake 25-30 minutes, garnish with dill sprigs and serve hot.
Cooking Tips
- Knead the dill evenly through the dough
- Char the pepper until the skin truly blisters — it peels easier
- Simmer the sauce thick so the base stays crisp
- Pat the seafood dry before topping
- Add the garnish dill after baking, not before
Frequently Asked Questions About Seafood Pizza
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1. What seafood should I use?
A cooked seafood medley — shrimp, mussels, squid — from the fish counter or freezer works perfectly.
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2. Why put dill in the dough?
It perfumes the whole base — a signature touch for a seafood pie.
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3. Can I use plain diced tomatoes?
Yes — add a teaspoon of Italian herbs to approximate the herb-spiced version.
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4. How do I keep seafood from overcooking on pizza?
Use pre-cooked seafood, pat it dry, and rely on the 25-30 minute bake just to heat and brown.
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5. How do I store leftovers?
Refrigerate up to 1 day; seafood pizza is best the day it's baked.
Seafood Pizza Made Simple
Seafood Pizza pairs a dill crust with a roasted-pepper tomato sauce and a briny topping. Unico herb spiced tomatoes, capers and olives handle the Mediterranean part.