Seafood Marinara Pizza
The classic, true Pizza alla Marinara is a traditional Neapolitan dish named after the mariners who made it. It is a peasant dish of a pizza base topped with a tomato-based sauce with garlic and oregano. However, the term “Marinara” has caused much confusion and many modern versions of this pizza (such as this Seafood Marinara Pizza) include seafood.
- 1 pizza base
- 1 batch marinara pizza sauce
- 250 g mixed seafood (eg mussels, prawns, shrimps, crab-meat, scallops, squid )
- 1 tablespoon capers
- 1 small yellow capsicum, chopped
- 1 tablespoon fresh marjoram, chopped
- 60 g Mozzarella cheese, grated
- 15 g Parmesan cheese, grated
- 12 black olives
- olive oil, for drizzling
- salt and black pepper
- sprigs of fresh oregano and/or marjoram, for garnish
- Turn the dough onto a lightly-floured surface and roll lightly until it's about 25 cm in diameter. Transfer to a lightly-greased baking sheet or pizza sheet and using your thumb and forefinger pinch the edge of the pizza to create a raised lip.
- Cover the dough with an even layer of the marinara sauce, going almost all the way to the edge.
- Arrange the seafood, capers and capsicum over the top of the sauce then sprinkle the herbs on top, followed by the cheese.
- Drizzle a little olive oil over the top then season with salt and black pepper.
- Place in an oven pre-heated to 220°C and bake for about 12 minutes, or until the edges of the base are golden and crisp.
- Garnish with the oregano or marjoram and serve immediately.