So you’re standing in front of your fridge, holding a bag of shrimp and wondering, “What if… I put this on pizza?” Friend, that’s not a weird idea. That’s a great idea. A delicious, slightly fancy, very coastal idea. Welcome to the magic of the Seafood Lover’s Pizza—loaded with shrimp, clams, and calamari, and baked to crispy, garlicky perfection.
It’s like an Italian vacation… only cheaper and covered in cheese.
Why This Recipe is Awesome
Let’s get real—seafood on pizza feels kind of extra. But not in a bad way. More like “I eat interesting things and have great taste” extra.
Here’s why this pizza slaps:
- Ocean vibes + melty cheese = actual heaven.
- No red sauce drama – Just garlic oil, herbs, and buttery flavor so the seafood can shine.
- Comes together fast – Especially with pre-cooked seafood and store-bought dough.
- Impressive without being impossible – You’ll look like a Top Chef contestant with surprisingly little effort.
Also: You get to say “I made a clam and calamari pizza,” which sounds way fancier than it actually is.
Ingredients You’ll Need
Don’t stress—you’re not hosting a seafood boil. You just need a few things:
- 1 ball pizza dough (store-bought or homemade) – Thin crust = crispy, not soggy.
- 1/2 cup olive oil – Garlic needs a hot tub.
- 4 cloves garlic, minced – Trust me, this is your flavor MVP.
- 1/2 tsp chili flakes (optional) – Just a hint of heat.
- 1/2 cup shredded mozzarella – The gooey glue that holds it all together.
- 1/4 cup grated Parmesan – For that salty depth.
- 1/2 cup cooked shrimp (peeled & deveined) – Medium or small size works best.
- 1/2 cup cooked calamari rings – Tender, not rubbery.
- 1/3 cup cooked baby clams (canned is fine) – Just drain them well.
- Zest of 1 lemon – For brightness.
- Fresh parsley, chopped – To finish strong.
Optional extras:
- Capers – If you like briny pop.
- Cracked black pepper – Always classy.
Step-by-Step Instructions
Let’s pizza this thing.
- Preheat your oven to 475°F (245°C).
No skimping here. High heat = better crust. You’re not baking muffins. - Make garlic oil.
In a small saucepan, heat olive oil and garlic over low heat for about 1–2 minutes. Add chili flakes if using. Don’t burn the garlic or it’ll get bitter and ruin your day. - Roll out your dough.
On a floured surface, stretch or roll into your preferred shape. Rustic is fine—perfection is overrated. - Brush with garlic oil.
Get every corner. This is your flavor foundation. - Add the cheese.
Mozzarella first, then sprinkle on the Parm. Don’t overload—this isn’t a cheese bomb. - Top with seafood.
Evenly distribute shrimp, calamari, and clams. Keep it balanced so every bite is a party. - Bake for 10–12 minutes.
Until crust is golden, cheese is bubbly, and seafood is hot but not overcooked. - Finish like a boss.
Sprinkle lemon zest and parsley. Maybe a drizzle of extra garlic oil or a squirt of lemon juice if you’re feeling it. - Slice and serve immediately.
Pair with a cold glass of white wine or a smug sense of culinary superiority.
Common Mistakes to Avoid
- Overloading with seafood.
I know it’s tempting, but too much = soggy, chewy mess. - Using raw seafood.
Nope. Pre-cooked only. Pizza heat isn’t enough to safely or properly cook it. - Skipping the garlic oil.
This isn’t optional. It’s basically the sauce. Don’t dry out your pizza dreams. - Burning the garlic.
Brown = good. Black = no. - Not draining the clams.
Wet clams make swampy pizza. No one wants that.
Alternatives & Substitutions
No shrimp?
Use scallops or crab meat. They’re equally bougie.
Dairy-free?
Swap in vegan mozzarella and nutritional yeast for Parm. It won’t be the same, but it’ll still be awesome.
No lemon zest?
Try a drizzle of balsamic glaze or fresh arugula on top after baking.
Gluten-free?
Grab a GF crust from the store or use cauliflower crust. Still crunchy, still delicious.
More heat?
Top with sliced jalapeños, red pepper flakes, or chili oil.
FAQ (Frequently Asked Questions)
Do I need to cook the seafood before putting it on the pizza?
Yes, yes, a thousand times yes. The bake time isn’t long enough to cook raw seafood properly.
Can I use frozen seafood?
Totally! Just thaw, drain, and pat dry before using.
What’s the best kind of shrimp for this?
Medium-sized, already cooked, and peeled. Tails off unless you enjoy extra effort while eating.
Is canned seafood okay?
Yup! Canned clams and even canned calamari can work—just drain them well and use sparingly.
Can I add sauce?
You could—a white garlic sauce or a thin layer of tomato sauce. But honestly? The garlic oil is all you need.
Leftovers—yay or nay?
Yay, but reheat in the oven or toaster oven. Microwave seafood pizza = sadness.
Final Thoughts
This isn’t your average Friday night pizza. It’s briny, bold, a little fancy, and wildly delicious. Whether you’re trying to impress guests, your partner, or just your own tastebuds—this Seafood Lover’s Pizza delivers.
So go ahead. Grab the seafood, crank the oven, and build your crusty little masterpiece. And when someone asks where you ordered it from?
Smile smugly and say, “Oh, I made it.” 🐚🍕🔥