Seafood Week is in full swing and we’re still celebrating everything that fish & seafood have to offer! Have you entered our competition yet? You could win £50 worth of fish and seafood of your choice, delivered for free! Imagine what you could cook, what would you choose? If you fancy treating yourself and loved ones to a tasty pizza, here are 3 great recipes using prawns, salmon and scallops!
If you’re in a rush, feel free to use shop-bought dough or replace the pizza dough by flatbread or even naan bread!
Spicy Prawns Pizza Recipe
Spicy Prawn Pizza
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Serves: 4
Ingredients
- For the dough:
- 250g pack white bread mix
- 2 tbsp extra-virgin olive oil, plus a bit extra
- 150ml warm water
- plain flour, for dusting
- For the sauce:
- 200g can chopped plum tomato
- 1 tbsp tomato purée
- 1 garlic clove, crushed
- pinch of sugar (caster or granulated)
- For the toppings:
- 3 tbsp mascarpone
- 3 tbsp (about 20g) finely grated parmesan
- 10 cherry tomatoes, halved
- 12 large raw prawns, peeled (frozen and defrosted is fine), patted dry
- 2 rosemary sprigs, needles roughly chopped
- generous pinch chilli flakes
- handful pitted green olives, halved (or use capers)
- small drizzle extra-virgin olive oil
Instructions
- Make the dough the day before. Put the bread mix in a large bowl. Combine the oil with the warm water in a jug, then tip onto the mix. Stir to a soft dough and set aside for 5 mins.
- Flour the work surface and your hands well, then knead the dough for 5 mins until springy and smooth. Squish some oil around in a large food bag, then pop in the dough and tie the top, leaving the dough room to grow. Leave to rise in the fridge.
- To make the sauce, simply stir the ingredients together. When ready to cook, heat the oven to 200 degrees Celsius. Dust a large baking sheet and the work surface with a little flour. Split the dough into 2 equal pieces. (Do not knead it or it will become too springy.) Roll the dough into large slipper shapes, about 30cm long. Lift onto the baking sheet.
- Spread the sauce over the pizzas, then scatter with small dollops of mascarpone, the Parmesan, cherry tomatoes, prawns, rosemary, chilli flakes, olives and plenty of seasoning. Drizzle with a little oil. Bake the pizzas for 10-13 mins until the base is crisp and golden, the prawns cooked through and the cheese bubbling. Transfer to a board and serve straight away.
Smoked Salmon & Goat Cheese Pizza Recipe
Smoked Salmon & Goat Cheese Pizza
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Serves: 4-6
Ingredients
- Dough:
- 1 cup warm water
- 1 tablespoon honey
- 1 tablespoon dry yeast
- 2 1/2 cups flour
- 1 tsp salt
- 4 tbsp olive oil
- Filling:
- 3 plum tomatoes, sliced
- 1 cup crumbled goat cheese
- 2 tbsp olive oil
- salt & pepper
- 170g sliced smoked salmon
- rocket leaves
- Herb Sauce:
- 1 1/2 cup parsley leaves
- 1/4 cup toasted pine nuts
- olive oil
- salt & pepper
Instructions
- Start with the dough. In a bowl mix water, honey, and yeast. Leave it for 5 minutes so that the yeast starts to work.
- Add flour, salt, and oil. Work the dough together.
- Cover with plastic and let it rise for 1 hour.
- On a baking tray press the dough out with your fingers to form a large pizza.
- Next, top the pizza with tomatoes and goat cheese and drizzle with oil, salt, and pepper.
- Bake at 200°C until golden, about 15 minutes.
- While it bakes, chop the parsley and pine nuts on a chopping board.
- Place in a bowl and add enough oil so it forms a thick sauce. Season with salt and pepper.
- Take out the pizza and add smoked salmon, herb sauce, and rocket.
Scallops & Bacon Pizza Recipe
Scallop and Bacon Pizza
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Serves: 4
Ingredients
- 3 garlic cloves, crushed
- 1/4 cup plus 2 tbsp extra-virgin olive oil, plus more for drizzling
- 1/4 cup all-purpose flour, plus more for dusting
- 1 1/2 cups whole milk
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 2 tbsp fresh lemon juice
- Kosher salt
- Pepper
- Cornflour, for dusting
- 1 pound pizza dough
- 4 slices thick-cut bacon (about 150g)
- 4 large scallops (about 150g), sliced crosswise 1/4 inch thick
- 1 cup baby rocket
Instructions
- Preheat the oven to 250°C. In a medium saucepan, cook the garlic in 1/4 cup of the olive oil over moderately low heat until it starts to sizzle, about 3 minutes. Whisk in the 1/4 cup of flour until smooth and cook, whisking, until lightly golden, about 3 minutes. Slowly whisk in the milk and cook, whisking, until the béchamel is smooth and thickened, 2 to 3 minutes. Whisk in the cheese. Stir in 1 tablespoon of the lemon juice and season with salt and pepper. Transfer the béchamel to
- a small bowl. Discard the garlic.
- Lightly dust a baking sheet with cornflour. On a lightly floured work surface, using
- a lightly floured rolling pin, roll out the dough into a 12-inch round. Transfer to the prepared sheet. Brush the remaining 2 tablespoons of olive oil all over the dough and spread the béchamel evenly on top, leaving a 1-inch border around the edge. Bake on the bottom rack of the oven for about 18 minutes, until the dough is almost cooked through.
- Meanwhile, in a nonstick medium skillet, cook the bacon over moderate heat, turning, until golden and crisp, 7 to 8 minutes. Transfer to paper towels to drain. Chop the bacon.
- Top the pizza with the scallops and drizzle with olive oil. Bake for about 3 minutes, until the béchamel is golden and bubbling and the scallops are just opaque.
- In a small bowl, toss the rocket with the remaining 1 tablespoon of lemon juice. Top the pizza with the bacon and rocket and serve hot.
