White Pizza with Shellfish: A Taste of the Sea on a Crispy Crust

There’s a certain magic in transforming a simple pizza base into something extraordinary, and for me, that magic often involves the briny, sweet kiss of the ocean. I remember one particularly blustery evening, the kind where the wind howls like a banshee and the rain lashes against the windows, when I craved something both comforting and a little bit special. Digging through my freezer, I found some plump shrimp and delicate scallops, and inspiration struck. I envisioned a canvas of golden dough, adorned not with the usual tomato sauce, but with a creamy, garlicky white base, studded with these jewels of the sea. The aroma that filled my kitchen as it baked was intoxicating – a harmonious blend of savory cheese, pungent garlic, and the unmistakable scent of perfectly cooked shellfish. It was a reminder that even on the most ordinary weeknight, a little culinary creativity can transport you.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Yield: 1 pie
• Dietary Type: Seafood

Ingredients

This recipe is designed for speed and simplicity, making it a fantastic weeknight option without sacrificing flavor or elegance.

• 1 large ready-made pizza dough, such as Boboli
• 1 ½ tablespoons olive oil
• 1 cup shredded Monterey Jack cheese or 1 cup other mild cheese
• 2 tablespoons minced garlic
• 4 medium scallops, halved
• 4 medium peeled and deveined shrimp, halved
• 1 large tomato, seeded and diced
• 1 small green pepper, chopped
• Salt & freshly ground black pepper to taste

Equipment Needed

• Baking sheet
• Oven

Instructions

This white pizza with shellfish is incredibly straightforward, perfect for when you’re short on time but long on cravings for something sophisticated.

1. Preheat your oven to 400°F (200°C). This is a crucial first step to ensure your pizza bakes evenly and your crust achieves that desirable crispiness.
2. Prepare the pizza base. Place the ready-made pizza dough on a greased baking sheet. This prevents sticking and ensures the bottom of your pizza doesn’t become soggy.
3. Brush the dough with olive oil. Evenly distribute the 1 ½ tablespoons of olive oil across the surface of the pizza dough. This forms the base of our “white” sauce, adding a lovely richness and helping the cheese melt beautifully.
4. Layer the cheese and garlic. Sprinkle the 1 cup of shredded Monterey Jack cheese (or your chosen mild cheese) evenly over the oiled dough. Then, scatter the 2 tablespoons of minced garlic over the cheese. The garlic will infuse the pizza with its pungent aroma and flavor as it bakes.
5. Arrange the shellfish and vegetables. Artfully arrange the halved scallops, halved peeled and deveined shrimp, diced tomato, and chopped green pepper over the cheese and garlic. Try to distribute them evenly so each slice gets a good mix of toppings.
6. Season generously. Season the entire pizza with salt and freshly ground black pepper to your preference. Don’t be shy with the pepper; it complements the sweetness of the shellfish beautifully.
7. Bake the pizza. Place the baking sheet on the bottom rack of your preheated oven. This positioning helps to crisp up the pizza crust from the bottom.
8. Cook until done. Bake for approximately 15 minutes, or until the seafood is cooked through and opaque, and the cheese is bubbly and lightly golden. Keep an eye on it in the last few minutes to prevent overcooking.

Expert Tips & Tricks

The beauty of this pizza lies in its simplicity, but a few extra touches can elevate it further.

• Shellfish Prep: If using frozen shrimp and scallops, ensure they are thawed thoroughly. Gently squeeze out any excess moisture before adding them to the pizza. This prevents the pizza from becoming watery.
• Garlic Intensity: For a milder garlic flavor, you can roast the garlic cloves beforehand and then mince them. For a more robust kick, use fresh minced garlic as directed.
• Cheese Choices: While Monterey Jack is mild and melts beautifully, feel free to experiment. A blend of mozzarella and a touch of Parmesan can add another layer of flavor. Just ensure it’s a good melting cheese.
• Even Cooking: To ensure your shellfish cooks evenly, try to cut the larger pieces to a similar size. This will help them finish at the same time.
• Crispy Crust Assurance: If you prefer an extra crispy crust, you can pre-bake the pizza dough for about 5 minutes before adding the toppings. This helps to dry out the dough slightly.

Serving & Storage Suggestions

This white pizza with shellfish is best served immediately, hot from the oven, when the crust is at its crispiest and the seafood is perfectly tender.

• Serving: Slice the pizza into wedges and serve with a simple green salad tossed with a light vinaigrette, and perhaps some fresh fruit for a refreshing contrast. For an appetizer, cut the pizza into smaller squares.
• Storage: Leftover pizza can be stored in an airtight container in the refrigerator for 1-2 days.
• Reheating: To reheat, place individual slices on a baking sheet in a 350°F (175°C) oven for about 5-7 minutes, or until heated through and the crust is re-crisped. Avoid microwaving, as this can make the crust soft and chewy.

Nutritional Information

Please note that nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving (approximate)	% Daily Value
Calories	310 kcal	16%
Total Fat	16 g	21%
Saturated Fat	6 g	30%
Cholesterol	35 mg	12%
Sodium	450 mg	20%
Total Carbohydrate	28 g	10%
Dietary Fiber	2 g	7%
Sugars	5 g	6%
Protein	14 g	28%

(Note: Nutritional information is calculated based on an average serving size and may vary.)

Variations & Substitutions

While this recipe is fantastic as is, it’s also a wonderful base for customization.

• Vegetable Additions: Feel free to add other quick-cooking vegetables like sliced mushrooms, thinly sliced red onion, or baby spinach (add this in the last few minutes of baking to prevent it from becoming soggy).
• Spice it Up: For a touch of heat, sprinkle some red pepper flakes over the pizza before baking.
• Herbal Notes: Fresh parsley or chives, chopped and sprinkled on top after baking, add a burst of freshness.
• Different Shellfish: While shrimp and scallops are excellent, you could also try clams (pre-cooked and chopped) or mussels (again, pre-cooked and removed from shells).
• Crust Alternatives: If you’re looking for a gluten-free option, use a pre-made gluten-free pizza crust.

FAQs

Q: Can I use fresh seafood instead of frozen?
A: Absolutely! If using fresh shellfish, ensure it’s of excellent quality. You’ll still want to pat it dry to remove excess moisture.

Q: What kind of mild cheese melts well for this pizza?
A: Besides Monterey Jack, mozzarella, Provolone, or a mild cheddar would work beautifully. A blend is often best for flavor and meltability.

Q: How do I know when the shellfish is cooked?
A: Shrimp will turn pink and opaque, and scallops will become firm and opaque. Avoid overcooking, as they can become rubbery.

Q: Can I make the garlic and oil base ahead of time?
A: You can mince the garlic and measure the olive oil ahead of time, but it’s best to assemble the pizza just before baking for optimal freshness and texture.

Q: Is this pizza good for a party?
A: Yes, it’s a fantastic and impressive appetizer when cut into smaller squares. It’s also a sophisticated option for a casual gathering.

Final Thoughts

This white pizza with shellfish is more than just a quick meal; it’s a testament to how simple ingredients, treated with a little care, can create something truly special. It’s a dish that feels both comforting and elegant, perfect for those weeknights when you want to treat yourself or impress a guest. The interplay of the creamy garlic sauce, the tender, sweet shellfish, and the crispy crust is simply divine. Don’t hesitate to experiment with the vegetables or seasonings to make it your own. I encourage you to try this recipe and savor the delightful taste of the sea, right in your own kitchen. Let me know your favorite variations!