Who says you have to stick to pepperoni and mushrooms? Not me. I’m here to tell you about a twist that’ll make your taste buds do a double-take: seafood on pizza.
So, if you’re ready to shake things up and ride the culinary waves, let’s explore the best seafood toppings that can turn your pizza from good to “Where have you been all my life?”
Their intense umami kick and subtle saltiness can transform a simple pizza into a gourmet experience.
When I scatter these tiny fish across a pizza, their flavor melds beautifully with the tomato base, creating a complex layer of taste that’s both bold and nuanced.
But the trick is in the balance; too many can overpower, so I use them sparingly.
Best Recipe: Pizza Puttanesca
- Preheat your oven to its highest setting, typically around 475°F (245°C) if possible.
- On a floured surface, roll out your pizza dough to your preferred thickness.
- Transfer the rolled-out dough to a pizza stone or a lightly oiled baking sheet.
- Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
- Sprinkle the shredded mozzarella cheese over the sauce.
- Distribute the chopped anchovies, capers, and sliced olives evenly over the cheese.
- Season with dried oregano and red pepper flakes if desired.
- Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
- Allow to cool for a few minutes before slicing. Serve hot, garnished with fresh basil leaves if desired.
Tuna brings a unique twist to pizza, offering a mild yet distinct flavor that pairs wonderfully with a variety of toppings.
Its meaty texture contrasts beautifully with the softness of the dough and cheese, making it a standout choice for those seeking something different from the usual pizza fare.
Best Recipe: Tuna and Red Onion Pizza
- Oven should be preheated to the highest temperature, aiming for 475°F (245°C) if achievable.
- Dough is rolled out on a floured surface to the desired thickness.
- Dough is then transferred to a pizza stone or a baking sheet brushed lightly with oil.
- Tomato sauce is spread evenly across the dough, leaving space at the edges for crust.
- Mozzarella is sprinkled over the sauce, followed by an even distribution of tuna and red onion slices.
- Capers are scattered atop the other ingredients.
- Pizza is baked in the preheated oven for about 12-15 minutes, until the crust turns golden and cheese bubbles with a slight brown tint.
- After baking, pizza is allowed to rest for a few minutes, then garnished with fresh arugula and a drizzle of extra virgin olive oil before serving.
Salmon on pizza, particularly when smoked, introduces a luxurious, rich flavor that’s both refined and comforting.
The smoky notes of the salmon with the creamy cheese base create a harmonious blend that’s hard to resist.
Best Recipe: Smoked Salmon and Cream Cheese Pizza
- Oven’s temperature is set to the highest, with 475°F (245°C) as the target.
- On a floured workspace, dough is rolled to the preferred thickness.
- Prepared dough is then placed on a pizza stone or a lightly greased baking tray.
- Cream cheese is spread gently over the dough, leaving room at the edges.
- Mozzarella cheese is sprinkled on top of the cream cheese.
- Slices of smoked salmon and red onion are arranged over the cheese layer.
- Capers are sprinkled over the toppings.
- Pizza is cooked in the hot oven for 10-12 minutes, until edges are crispy and cheese is melted.
- Before slicing, pizza is garnished with fresh dill and served with lemon wedges on the side.
Sardines introduce a bold, oceanic flavor to pizza, offering a rich source of omega-3 fatty acids and a delightful texture contrast.
The distinct taste is a perfect match for the tangy tomato sauce and the creamy mozzarella, creating a pizza that’s both nutritious and full of character.
Best Recipe: Sardine and Tomato Pizza
- Oven is preheated to its maximum temperature, ideally around 475°F (245°C).
- Pizza dough is rolled out on a floured surface to the desired thickness.
- Rolled dough is then placed onto a pizza stone or a baking sheet with a light coating of oil.
- Tomato sauce is spread evenly across the dough, leaving a margin for the crust.
- Shredded mozzarella is scattered over the sauce, followed by the sardine chunks and cherry tomato halves.
- Garlic slices are distributed over the top, adding depth to the flavor profile.
- For those who enjoy a bit of heat, chili flakes can be sprinkled on now.
- Pizza is baked in the preheated oven for approximately 12-15 minutes, until the crust is golden and the cheese has melted and bubbled.
- Fresh basil leaves are used as a garnish before serving, adding a burst of color and freshness.
Mackerel introduces a bold, rich flavor to pizza, with its oily texture and distinctive taste setting it apart from milder fish options.
Known for its health benefits and hearty consistency, mackerel stands up well to the baking process, retaining its flavor and adding a nutritious punch to every slice.
Best Recipe: Mackerel and Tomato Pizza
- Preheat the oven to its maximum temperature, ideally reaching 475°F (245°C).
- Roll out the pizza dough on a floured surface to your desired thickness.
- Place the rolled dough onto a pizza stone or a lightly oiled baking sheet.
- Spread the seasoned tomato sauce over the dough, leaving a margin for the crust.
- Evenly sprinkle the shredded mozzarella over the sauce.
- Distribute the flaked mackerel, cherry tomato halves, and sliced olives over the cheese.
- If desired, sprinkle chili flakes for an extra kick of spice.
- Bake the pizza in the preheated oven for 12-15 minutes, until the crust is golden and the cheese is bubbly.
- After removing the pizza from the oven, let it cool for a couple of minutes, then garnish with fresh basil leaves before serving.
Shrimp brings a delicate, sweet flavor to pizza, offering a light yet satisfying seafood option.
Its succulent texture contrasts wonderfully with the crispiness of the pizza crust, making each bite a delightful mix of flavors and sensations.
Among all unusual toppings, this one is my favorite.
Best Recipe: Garlic Shrimp Pizza
- Preheat your oven to its highest setting, aiming for 475°F (245°C) if possible.
- Stretch the pizza dough on a floured surface to your desired shape and thickness.
- Transfer the dough to a pizza stone or a baking sheet brushed with a little olive oil.
- In a small bowl, mix the olive oil with minced garlic and spread this mixture over the pizza base.
- Sprinkle the shredded mozzarella cheese over the garlic oil.
- Arrange the cooked shrimp evenly across the pizza.
- Top with grated Parmesan cheese and bake in the preheated oven for about 12-15 minutes, until the crust is golden and crispy.
- Once baked, sprinkle the fresh parsley over the pizza and serve with lemon wedges on the side.
Crab meat adds a touch of luxury to pizza, with its sweet, delicate flavor and flaky texture.
It’s an unconventional choice that lends an air of sophistication to the humble pizza, perfect for those looking to impress with their culinary creations.
Best Recipe: Crab and Asparagus Pizza
- Oven is preheated to the highest temperature, with 475°F (245°C) as the target.
- Dough is rolled out to the preferred thickness on a floured work surface.
- Prepared dough is then placed on a pizza stone or a baking tray with a slight coating of oil.
- Alfredo sauce is spread evenly over the dough, leaving a small border for the crust.
- Mozzarella cheese is sprinkled on top of the Alfredo sauce.
- Crab meat, asparagus tips, and red bell pepper slices are arranged over the cheese.
- Pizza is baked in the preheated oven for 12-15 minutes until the crust turns golden and the cheese is bubbling.
- After baking, pizza is sprinkled with chopped chives and lemon zest before serving.
Exploring seafood toppings on pizza takes us on a delightful journey beyond the traditional, where the ocean’s bounty meets the comfort of a classic dish.
It’s an invitation to experiment and savor the fusion of flavors, where each ingredient tells a story of both tradition and innovation.