If you love a thin, golden crust topped with fresh, briny flavors, this seafood pizza will hit the spot. It’s simple enough for a weeknight and special enough for a dinner with friends. The sauce is light, the toppings are tender, and everything bakes fast on a scorching-hot surface.
You’ll get a crisp base, juicy seafood, and lots of savory goodness in every bite. No fancy tricks—just smart steps for great results.
What Makes This Recipe So Good
- Crispy, restaurant-style crust: A hot oven and preheated baking surface give you that satisfying crunch.
- Balanced flavors: Mild mozzarella, garlicky olive oil, and a squeeze of lemon let the seafood shine.
- Quick to make: With prepared dough, the pizza is ready in under 30 minutes of active time.
- Customizable: Use shrimp, scallops, crab, or a mix—just keep toppings light for even cooking.
- Not heavy: No red sauce here. A simple white base keeps things fresh and bright.
What You’ll Need
- Pizza dough: 1 pound (store-bought or homemade), room temperature
- Olive oil: 2–3 tablespoons, plus more for drizzling
- Garlic: 2 cloves, finely grated or minced
- Mozzarella: 1 to 1 1/2 cups, low-moisture, shredded
- Parmesan: 1/4 cup, finely grated
- Seafood: About 8–10 ounces total.Good options include:
- Small shrimp (peeled and deveined)
- Bay scallops (or large scallops, sliced)
- Lump crab meat (drained and patted dry)
- Calamari rings (patted dry)
- Lemon: 1, for zest and wedges
- Red pepper flakes: A pinch, optional
- Fresh herbs: Parsley or chives, chopped
- Sea salt and black pepper: To taste
- Cornmeal or flour: For dusting the peel or baking sheet
- Optional extras: Thinly sliced red onion, capers, a few halved cherry tomatoes, or a light smear of mascarpone
Instructions
- Preheat like you mean it. Place a pizza stone or an inverted baking sheet on the middle rack. Preheat the oven to 500–525°F (260–275°C) for at least 30 minutes. High heat equals a crispy crust.
- Prep the seafood. Pat everything very dry with paper towels.Large scallops or shrimp can be halved lengthwise for faster cooking. Toss seafood with a drizzle of olive oil, a pinch of salt, and pepper. Set aside.
- Make a quick garlic oil. Mix olive oil with the minced garlic and a pinch of red pepper flakes.This takes the place of sauce and keeps the crust light.
- Stretch the dough. On a lightly floured surface, gently stretch the dough into a 12–14 inch round. Avoid pressing out all the air in the rim. If it springs back, let it rest 5 minutes and try again.
- Build on a peel or tray. Dust a pizza peel or an upside-down baking sheet with flour or cornmeal.Transfer the dough. Brush the surface with garlic oil, leaving a small border.
- Add cheese first. Sprinkle mozzarella evenly, then a light snowfall of Parmesan. A thin base helps the seafood cook through without steaming.
- Top lightly with seafood. Scatter shrimp, scallops, and/or crab in a single layer.Don’t pile it on. Add optional thin red onion or a few capers if you like. Finish with a tiny drizzle of olive oil.
- Bake hot and fast. Slide the pizza onto the preheated stone or tray.Bake for 8–12 minutes, rotating once, until the crust is golden and the seafood is just opaque. Avoid overbaking—seafood turns rubbery quickly.
- Finish with brightness. Zest a little lemon over the pizza, then squeeze a wedge or two on top. Sprinkle chopped parsley or chives.Add a pinch of sea salt and pepper to taste.
- Rest, slice, serve. Let the pizza sit for 2 minutes so the cheese sets slightly. Slice and serve with extra lemon on the side.
How to Store
- Refrigerate: Cool leftovers completely, then store in an airtight container for up to 2 days.
- Reheat: Warm slices in a skillet over medium heat with a few drops of oil, covered, for 3–5 minutes. Or bake at 425°F (220°C) on a preheated tray for 6–8 minutes.Avoid the microwave—it makes seafood rubbery and the crust soggy.
- Freezing: Not ideal with seafood. If you must, freeze tightly wrapped slices for up to 1 month and reheat in the oven straight from frozen.
Why This Is Good for You
- Lean protein: Shrimp, scallops, and crab are rich in protein with relatively low fat.
- Omega-3s: Seafood offers heart-friendly fats that support brain and heart health.
- Lighter build: Skipping heavy red sauce keeps calories moderate while delivering flavor.
- Fresh herbs and lemon: Add brightness and antioxidants without extra sodium or fat.
What Not to Do
- Don’t overload the toppings. Too much seafood or cheese traps steam and softens the crust.
- Don’t skip drying the seafood. Moisture is the enemy of crispness.
- Don’t bake at low heat. A lukewarm oven gives you a pale, bready crust and overcooked toppings.
- Don’t use raw, watery add-ins like wet tomatoes or undrained crab. Drain or pat dry first.
- Don’t forget the finish. Lemon and herbs make the flavors pop and balance the richness.
Alternatives
- White sauce swap: Use a thin layer of mascarpone mixed with lemon zest and pepper instead of garlic oil.
- Herby base: Brush the dough with pesto for a fresh, basil-forward twist.
- Cheese changes: Try smoked mozzarella for depth or add dollops of ricotta for creaminess.
- Spicy kick: Add Calabrian chili paste or a drizzle of chili oil after baking.
- Gluten-free: Use a gluten-free dough and ensure all toppings are certified gluten-free.
- No-shellfish option: Use mild white fish (thinly sliced and patted dry) or canned tuna packed in olive oil, drained well.
- Veg boosts: Add thinly sliced fennel, a few cherry tomatoes (seeded), or sautéed spinach—just keep the layer light.
FAQ
Do I need to pre-cook the seafood?
Most of the time, no.
Small shrimp, bay scallops, and lump crab cook quickly in the hot oven. If using large shrimp or scallops, slice them in half so they cook through in the same time as the crust.
How do I keep the crust from getting soggy?
Preheat the stone or tray thoroughly, stretch the dough thin, dry the seafood well, and avoid heavy toppings. Baking hot and fast is the key to staying crisp.
Can I use frozen seafood?
Yes, but thaw completely in the fridge and pat very dry.
Excess moisture will steam the pizza and dull the flavor.
What’s the best cheese for seafood pizza?
Low-moisture mozzarella for melt and a bit of Parmesan for sharpness. Keep it light so the seafood remains the star.
My oven only goes to 450°F (232°C). Will it still work?
Yes.
Preheat the stone longer—at least 45 minutes—and bake a minute or two more. Aim for deep golden edges and just-opaque seafood.
Can I make this on a grill?
Absolutely. Preheat the grill to high, place a stone or heavy pizza steel on the grates, and bake covered.
Grilled pizzas pick up great smoky notes.
What herbs pair best with seafood pizza?
Parsley, chives, and dill are reliable. Basil works too, added after baking. Keep it fresh and not overpowering.
Is red sauce a bad idea here?
Not bad, just heavier.
If you want tomato, use a very light layer of crushed tomatoes or a thin smear of sauce to avoid sogginess.
Wrapping Up
A great seafood pizza is all about restraint and heat. Keep the toppings light, the oven hot, and the finish bright with lemon and herbs. The result is a crisp crust and tender, savory bites that feel both comforting and fresh.
Once you nail this method, you can swap toppings and cheeses to match your mood—and it’ll still come out fantastic.