Pizza with seafood and chili pepper
4 servings
60 minutes
Seafood and chili pepper pizza is a gastronomic masterpiece born at the intersection of Italian tradition and marine charm. Inspired by the Mediterranean coast, this pizza combines the tenderness of octopus, shrimp, shellfish, and mussels with the spicy heat of chili pepper. Tomatoes add juiciness, while garlic and onion provide a rich aroma. Olive oil ties all components together, creating a harmony of flavors. With its thin crust and crispy edges, the pizza becomes the perfect dish for those seeking a balance between spiciness and ocean freshness. A wonderful option for dinner in warm company, this pizza delights with its expressive taste and gives a sense of sea breeze even far from the shores. Ideal as a standalone dish or paired with white wine.
1
Mix the flour with 3/4 teaspoon of salt and pour it onto the table, leaving a well in the middle. Combine the yeast with 120 ml of warm water, mix well, and pour it into the well. Gradually knead the dough until it becomes soft and elastic. Form a ball, make a cross cut on top, place it in a bowl, cover with plastic wrap, and let it rise for 3 hours until it doubles in size.
- Pizza flour: 250 g
- Fresh yeast: 15 g
- Salt: to taste
2
Drop the octopuses into boiling salted water and cook until tender. Prepare the shrimp in the same way. Sauté the clams and mussels in a hot pan without oil for about 5 minutes until they open. Discard any that remain closed. Remove the cooked clams and mussels from their shells.
- Little octopuses: 300 g
- Peeled shrimp: 300 g
- Mollusks: 300 g
- Mussels: 300 g
3
Slice the onion into thin rings, chop the garlic and chili pepper. Add everything to a pan with heated olive oil and sauté on low heat, stirring constantly, for 5 minutes. Add the seafood to the pan, season with salt and pepper, and keep on heat for another 5 minutes. Remove from heat and mix with parsley.
- Onion: 1 head
- Garlic: 4 cloves
- Chili pepper: 1 piece
- Olive oil: 2 tablespoons
- Salt: to taste
- Chopped parsley: 1 tablespoon
4
Preheat the oven to 220 degrees. Roll out the dough into a circle 5 mm thick, making the edges thicker than the center. Pour boiling water over the tomatoes, peel them and cut into 4 pieces. Place them on the dough and put in the oven for 15 minutes. Remove, add seafood on top and return to the oven for another 7 minutes.
- Cherry tomatoes: 300 pieces