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Gourmet Seafood Pizza

A restaurant-quality seafood pizza featuring a crispy crust, rich garlic cream sauce, tender shrimp and scallops, and a blend of mozzarella and Parmesan cheeses. This impressive yet approachable recipe is perfect for a special dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pizza dough store-bought or homemade, at room temperature
  • 1/2 lb medium shrimp peeled, deveined, tails removed
  • 1/2 lb sea scallops if large, cut in half horizontally
  • 2 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese plus more for serving
  • 1 cup shredded mozzarella cheese low-moisture, part-skim works well
  • 1 tbsp olive oil for brushing
  • 1/4 cup fresh parsley chopped, plus more for garnish
  • 1 tsp lemon zest
  • 1 lemon
  • salt and black pepper to taste
  • 1/4 tsp red pepper flakes optional, for heat

Equipment

  • Pizza stone or heavy-duty baking sheet
  • Parchment paper
  • Rolling pin (optional, for stretching dough)
  • Medium skillet
  • Pastry brush
  • Cutting board and pizza cutter

Method
 

  1. Preheat your oven to 500°F (260°C) with a pizza stone or inverted baking sheet placed on the middle rack. If using a baking sheet, lightly dust it with cornmeal. On a lightly floured surface, stretch or roll your room-temperature dough into a 12-14 inch round. Transfer it to a piece of parchment paper. Brush the entire surface lightly with olive oil, which will help create a crispier crust. Let it rest while you prepare the sauce.
  2. In a medium skillet over medium heat, melt the butter. Add the minced garlic and cook for just 30-60 seconds until fragrant—do not let it brown. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes until it slightly thickens. Remove from heat and stir in the 1/4 cup of grated Parmesan, 2 tablespoons of the chopped parsley, lemon zest, and a pinch of salt and pepper. Your sauce should be creamy and coat the back of a spoon. Set aside to cool slightly.
  3. Pat the shrimp and scallops completely dry with paper towels. This is crucial for getting a good sear and preventing a soggy pizza. Season them lightly with salt and pepper. In the same skillet (wiped clean), heat a drizzle of olive oil over medium-high heat. Add the seafood and cook for just 1-2 minutes per side, until the shrimp are pink and the scallops are lightly golden but still slightly translucent in the center. They will finish cooking in the oven. Remove from the skillet immediately.
  4. Assemble the pizza. Spread the slightly cooled garlic cream sauce evenly over the prepared dough, leaving a 1/2-inch border for the crust. Sprinkle the shredded mozzarella cheese over the sauce. Evenly distribute the par-cooked shrimp and scallops over the cheese. If using, sprinkle with red pepper flakes.
  5. Carefully slide the pizza (on the parchment paper) onto the preheated pizza stone or baking sheet. Bake for 10-14 minutes, rotating halfway through, until the crust is deeply golden and puffed, the cheese is bubbly, and the seafood is fully cooked. The edges of the scallops should be opaque.
  6. Remove the pizza from the oven. Immediately sprinkle with the remaining fresh parsley and an extra dusting of Parmesan cheese. Let it rest for 3-5 minutes on a cutting board—this allows the cheese to set so it doesn't slide off when sliced. Garnish with lemon wedges. Slice and serve hot, encouraging everyone to squeeze fresh lemon juice over their slice for a bright finish.

Notes

Chef's Tips:
• The key to a non-soggy crust is a very hot oven and ensuring your seafood is patted completely dry before cooking.
• Do not overload the pizza with wet toppings. The cream sauce and cheese provide enough moisture.
• Serve with a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Food Safety:
• Ensure seafood is cooked to a safe internal temperature: shrimp should be opaque and firm, scallops should be opaque and firm to the touch.
• Refrigerate leftovers within 2 hours of cooking.