Seafood Pizza

Some people claim seafood and cheese shouldn’t coexist in one dish, but the combo absolutely slaps in this seafood pizza. It leans on coastal trattoria vibes, with rich white sauce, tender shrimp, sweet scallops and crab tucked under a perfectly reasonable, not-at-all-aggressive layer of melty mozzarella. It’s creamy, savory and shockingly balanced—the kind of pizza recipe that makes you say, “Wait…this is really good,” after the first bite. Like seafood lasagna and a Stanley Tucci tuna melt, seafood pizza proves that you should absolutely break some culinary rules.

Seafood Pizza Ingredients

• Pizza crust mix: A packaged pizza crust mix keeps things easy, and delivers a crisp, sturdy base every time. It’s especially helpful here because the creamy sauce and seafood need a crust that can handle the load without going soggy. You can also use any homemade pizza dough recipe or your favorite frozen pizza dough.
• White sauce: You’ll build a white sauce with butter, flour, whole milk, chicken broth and good melting cheeses like Monterey Jack and Swiss.
• Butter: Cooking the seafood in extra butter adds a rich flavor to the topping.
• Bay scallops: Bay scallops are small, sweet and quick-cooking, making them ideal for pizza. Chopping them helps distribute their flavor evenly.
• Shrimp: Cooked shrimp keeps prep simple and ensures nothing overcooks in the oven.
• Imitation crabmeat: Imitation crabmeat adds sweetness and classic seafood-pizza vibes. It also keeps the recipe affordable and accessible. You can use canned or lump crabmeat, if you prefer.
• Mozzarella cheese: Mozzarella gives you that classic stretchy pizza finish. Part-skim melts well and turns golden without making the pizza greasy.
• Paprika: Paprika adds a hint of warmth and a pretty finishing touch. It’s optional, but highly encouraged for vibes.

Directions

Step 1: Prepare and parbake the crust

Prepare the pizza dough according to the package directions, then press it into a lightly greased 12-inch pizza pan, building up the edges slightly. Prick the dough thoroughly with a fork to prevent bubbles, and bake it at 400°F for five to six minutes or until the crust is just firm and starting to brown.

Editor’s Tip: Parbaking the crust is non-negotiable for seafood pizza. Skipping it can lead to a soggy center that no amount of cheese can save.

Step 2: Make the white sauce

In a large saucepan, melt 2 tablespoons of butter over medium heat and stir in the flour until it’s smooth. Gradually add the milk and broth. Bring the mixture to a boil, and cook and stir for two minutes or until it’s thickened. Reduce the heat, stir in the Monterey Jack and Swiss cheeses until they’re melted, then remove the sauce from the heat.

Step 3: Cook the seafood

In a large skillet, melt the remaining butter over medium heat. Add the scallops and cook them, stirring gently, for three to four minutes or until they’re firm and opaque. Stir in the shrimp, the crab and 3 tablespoons of the cheese sauce, then remove the skillet from the heat.

Editor’s Tip: Seafood cooks fast, so keep a close eye on it. You’re just warming things through and letting the flavors mingle, not cooking everything again.

Step 4: Assemble and bake the pizza

Spread the remaining cheese sauce evenly over the parbaked crust. Top it with the seafood mixture, then sprinkle it with mozzarella cheese and, optionally, paprika. Bake the pizza for 13 to 16 minutes or until the pizza is golden brown and bubbly. Let it stand for 5 to 10 minutes before cutting it.

Seafood Pizza Variations

• Switch the seafood: Swap in cooked lobster for the crab to turn this into a special-occasion pie that feels like it came straight off a steakhouse menu. You can also use uncooked, cleaned shrimp cut into small pieces so they’re about the same size as the chopped scallops. That way, they’ll cook in the same amount of time.
• Clam it up: Use chopped clams, bacon and a sprinkle of breadcrumbs for a nod to classic clam casino flavors.
• Get really crabby: Lean into the crab by skipping the shrimp and scallops and doubling down on sweet crabmeat.
• Try some prosciutto: Add thin strips of prosciutto for a salty contrast that pairs beautifully with tender scallops.

How to Store Seafood Pizza

Store leftover seafood pizza in an airtight container in the refrigerator. Keeping the slices separate with parchment helps maintain texture and prevents sogginess. It’s best to enjoy this pizza sooner rather than later, but it holds up surprisingly well for a couple of days.

How long does seafood pizza last?

Seafood pizza lasts up to four days in the refrigerator when stored properly. After two, the texture of the seafood can suffer, but it will still be safe to eat.

How do you reheat seafood pizza?

Reheat seafood pizza in a 350° oven until it’s warmed through for the best texture. Avoid the microwave, as it tends to make seafood rubbery and the crust limp.

Seafood Pizza Tips

What’s the best way to clean and devein shrimp?

The easiest way to clean shrimp is to peel off the shell, then to use a small knife to remove the dark vein along the back. Rinse them briefly under cold water, and pat them dry before chopping them.

How do you clean scallops?

Rinse scallops gently under cold water and remove the small side muscle if it’s present. Pat them with a paper towel or clean cloth until they’re completely dry so they sear and cook properly.

What other types of pizza dough can you use for seafood pizza?

Store-bought refrigerated dough, premade crusts, homemade pizza dough or even flatbread all work well. Just be sure to parbake thin crusts so that they stays crisp under the toppings.

What can you serve with seafood pizza?

A glass of crisp Italian white wine is the best pairing for seafood pizza (try a wine made from vermentino or arneis). But a green salad, roasted vegetables or a simple Caesar can also pair beautifully with seafood pizza. Garlic bread is optional but emotionally necessary.