Seafood Pizza

Forget pepperoni night. This pizza is playing in a whole different league.

A blend of pesto and pizza sauce creates the base, then shrimp, scallops, and crab go on top alongside briny anchovies, kalamata olives, and capers for a salty Mediterranean punch.

Smoked mozzarella melts over everything while Parmesan adds a sharp, nutty bite.

A pinch of lemon zest and red pepper flakes right before serving wakes the whole thing up.

Baked on a screaming hot pizza stone, the crust comes out golden and blistered while the seafood stays juicy.

Kitchen Tips

• Use pre-cooked shrimp and scallops so they just warm through in the oven without overcooking
• Smoked mozzarella is the key here because it adds a layer of smoky depth that regular mozz can’t match
• Let the pizza stone preheat for at least 30 minutes so it’s ripping hot when the dough hits it
• Go easy on the anchovy if you’re not a fan, even one fillet adds great umami to the whole pie