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Old 09-16-2006, 10:37 AM   #1
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Seafood Pizza

Hi Barb, this is for you

Dough

5 c bread flour
6T olive oil
2 t instant yeast
2 c warm water
1/2 t salt

Method

Place the flour, salt and yeast into the bowl of a heavy duty mixer with the paddle attachment. Blend for one minute. Slowly add the water and oil, mixing for 2 minutes.

Switch to the hook and knead for 5 minutes.

This makes enough for 2 14" pizzas. At this point, I seperate the dough into two balls, and place them on a greased baking sheet, covered, to rise for an hour. After the hour, remove a dough ball, and shape it to your pizza pan. Let it rise again, 1/2 an hour. Repeat with other dough ball.

I usually use my own pomodoro sauce for homemade pizza, but any good quality premade sauce from the grocer will be fine. (or use your own!)

Ladle sauce over the dough, almost to the edge. Don't go too heavy, it will make the crust soggy.

Sprinkle about 2T freshly grated parmigiano cheese over the sauce.

For the fish I used 3/4 c small shrimp (raw) [don't use canned, but frozen is fine as long as it's defrosted] 1/2 fresh or canned chopped clams, and 1/2 c crab claw meat. Scatter this all over the sauce.

3T fresh chopped basil sprinkled over the fish

12 oz grated mozzarella sprinkled over everything.

Bake in a 500 oven for about 15 minutes, but check it often.

Remove it to your pizza pan and let it set one minute before slicing.

Barb, you can use almost any fish you like. Anchovies or mussles or scallops or even lobster is fine. Use whatever you like. Just remember not to go too heavy or the dough won't cook.

Hope you enjoy it.

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Old 09-16-2006, 11:34 AM   #2
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That sounds really interesting, Vera....mmmmmmm!
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Old 09-16-2006, 12:14 PM   #3
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Thank you. I normally make it without a red sauce, using just ricotta cheese and the mozzarella. I didn't have any ricotta last night, and opted for something that was reminicent of manhattan clam chowder instead.
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Old 09-16-2006, 02:41 PM   #4
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If your local market carries frozen seafood mix (contains cuttlefish, squid, mussels, shrimp, & sometimes clams &/or crabmeat), this also makes a wonderful pizza topping (or pasta sauce). Some markets carry bags of it in their frozen seafood department; others offer it thawed (on ice) in the fresh seafood department.

Another seafood pizza similar to Verablue's that was (& probably still is) popular on Long Island, NY, was actually called "The Long Islander", & consisted of a "white" pizza base - ricotta cheese - & generous toppings of chopped clams (2 drained cans), chopped fresh garlic to taste, sprinklings of dried oregano & crushed red pepper flakes to taste, & of course, grated mozzarella & parmesan cheese. To this day that's one of my favorites, since it's so easy & quick to put together, especially with store-bought pizza crust.
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Old 09-17-2006, 05:18 AM   #5
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As a non-meat eater, I'll be sure to try this.
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Old 09-17-2006, 05:35 AM   #6
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I do one that has a garlicky, lemony bechamel base, scattered with shrimp and scallops, and thinly sliced shallots, then topped with grated parm.
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Old 09-17-2006, 08:34 AM   #7
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Quote:
Originally Posted by marmalady
I do one that has a garlicky, lemony bechamel base, scattered with shrimp and scallops, and thinly sliced shallots, then topped with grated parm.
Care to share the 'garlicky lemony bechamel base' method?? That sounds wonderful!
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Old 09-17-2006, 10:32 AM   #8
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Oh, boy - I don't really use a recipe, but here's the 'method' - I 'sweat' about 4 cloves of garlic in the butter I'm going to use to make about 2 cups of really thick bechamel - over very low heat. When the garlic is soft, I mash it up, then make the bechamel. When it's thick and cooked, take it off the heat, cover and let cool. (WARNING: Do NOT put the hot bechamel on your unbaked crust!!! Experience talking here!). Before spreading it on the crust, I add the zest from a lemon, and mix it in. To build the pizza, a drizzle of EVOO on the crust, then the bechamel, and scatter the shrimp and scallops (if they're big, cut 'em in half) and shallots, then the grated parm on top. Bake at 425 for about 15 minutes. Oh - and make sure the seafood is dried very well - otherwise the liquid just leaches out and makes a mess. I think I even did this once; sauteeing the seafood before putting on the pizza.

Haven't made it in a while, lol - just going from memory here; sorry there aren't more specifics!
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Old 09-17-2006, 10:36 AM   #9
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You cook the same way I do, Marmalady! I'm going to give it a shot the next time I make the pizza. I imagine it's got a nice light and airy taste!

Thanks for the tips.
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Old 09-17-2006, 11:37 AM   #10
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I'm sure glad its not cheesy.
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