Grilled Seafood Pizza
Local Ocean’s Special
Grilled Seafood Pizza
TIME: 40 minutes
SERVING SIZE: 1/2 pizza per person
IN THE BOX
The Bread Stop Rosemary Pizza Dough
Grilled Calamari + Seared Weathervane Scallops
Greek Yogurt Sauce
Parsley + Green Onion
1. Take the pizza dough out of the fridge and place on the counter in a 60-70 degrees F (room temperature or slightly above) area to soften up. Preheat your oven to 375 degrees F, making sure you have a rack in the center of the oven. Once the dough has softened a bit, prepare your pizza rolling area. You’ll need a square area about 24 inches wide to work with. Make sure the countertop is clean and dry, then dust with a generous amount of flour (about 1/8 cup total), sprinkling evenly over the surface. This will keep the pizza dough from sticking to the counter. Place a sheet pan nearby.
2. Roll Out the Dough – Make sure your hands are dry, then dust them with a little flour. This will keep the dough from sticking to your hands. Take the dough from the bag and place in the center of your prepared rolling surface.
- To Hand Toss:
- Sprinkle a little flour over the top of the dough ball. Then begin gently pressing the dough from the center out to the edges using your fingertips (similar to the way a cat kneads its claws on something soft), pressing and repeating, using enough weight and pressure to stretch the dough without puncturing it, slowly pressing outwards. Flip the dough and sprinkle a little flour over the top. Repeat the stretching with your fingertips until you stretch the dough to about 12 inches diameter.
- Now for the tricky part – Ball your hands into fists with your thumbs sticking up and slide the knuckles of your pointer fingers under the edge of the dough at about 8 o’clock and 4 o’clock. Carefully lift, letting the dough lay over your clenched fists and gripping the edge of the dough gently with your thumbs. Gravity will begin to stretch the dough downward.
- Gently and slowly rotate the pizza along your hands by moving your right fist away from, and your left fist toward, your body, all while keeping hold of the dough with your thumbs, gently stretching the dough as you go. If it tears, lower it to the countertop and press together the nearby dough to “patch” things up.
- The dough should begin to get thin. If you have thicker parts, gently move your fists toward that part of the dough and let gravity work to thin the area.
3. Once your dough is about 16” across (you can allow it to be as thick or thin as you desire), lay it down on the baking sheet. If the pizza dough is too big for the sheet, you can stretch it by hand to the shape of the pan.
4. Partially Bake the Dough – place the sheet pan with the dough on the middle rack of the oven and bake for 10 minutes.
5. While the dough is pre-cooking, prep your toppings:
- Slice the calamari tubes into ¼” to ½” rings. Any larger tentacles you can cut in half.
- Cut the scallops in half.
- In a bowl, mix the scallops, calamari, parsley, green & red onions, and gremolata together (this will make topping your pizza easier).
6. Once the dough comes out of the oven, top in this order, making sure to spread evenly:
- Using a spoon, spread a thick layer of the Greek yogurt sauce over the dough, leaving a ½” rim along the edges for the crust.
- Cotija cheese
- Seafood & herb mixture
- Parmesan cheese
- The rest of the toppings will go on after it comes out of the oven.
7. Return the pizza to the oven and bake for another 10-15 minutes, until the outside crust is starting to turn golden. If you bake longer you will end up with a crispier, crunchier crust.
8. Brush the outside crust with the garlic oil.
9. Sprinkle the top evenly with tomatoes, then pink shrimp, then arugula.
10. Cut and enjoy!
Updated June 11th, 2021