What makes this pizza really special is the homemade crust. Although a lot of people will just buy a readymade crust from the grocery store and top it themselves (and there is nothing wrong with that if that is what you want to do) sometimes it is nice to make your own. Making your own pizza dough is very simple and the ingredients are easy to find. We are using water, sugar, flour, yeast, oil, and salt to make the dough – those are the only ingredients you need. You will also need some time because the dough needs to rise. This will take anywhere between one hour and an hour and a half. It should double in size. You can make the individual crusts round, oval, square or an uneven rustic shape, however you prefer.
Once the dough is ready to shape, you can cook these crusts on the barbeque. If you are using a grill with a lid, have it down while you are cooking the crusts and again when they are topped and being cooked again. If not, you can still cook them on there. In this recipe we are using shrimp, clams and imitation crab, but you can use whatever kind of seafood you like. Just cook it in advance (or use thawed or canned pieces) because the seafood is going to be heated up on the pizza, not cooked on the barbeque. Consider mussels, squid rings, lobster, tuna, or anything else you like, but ensure it is well drained if it is canned or thawed. Nobody wants to eat a soggy slice of pizza!
Getting the Flavor Just Right
As well as the tasty homemade crust and the trio of seafood used as the toppings, you can enjoy some other flavor accents in this recipe, namely garlic, lemon, parsley and oregano, along with some parmesan. Again, you may tweak these ingredients if you wish, swapping the lemon zest for lime zest, the parsley for basil, or the parmesan for mozzarella. Some people like to grind salt and black pepper over their pizza before cooking but others like to do this afterwards. This is up to you. Another idea is to add some jalapeños since those are a popular pizza topping and they go nicely with seafood. This is of course a dish you need to plan ahead, because as well as allowing time for the dough to rise, you need to get the barbeque the right heat. Perhaps you are having friends over for a cookout in the sun, in which case homemade pizzas are sure to be popular.
Serve these personal seafood pizzas with a simple tossed green salad or perhaps with garlic bread (you can make it in advance and warm it on the barbeque wrapped in foil) or even homemade potato salad or corn on the cob. Ensure everyone has access to napkins since these are going to be a bit messy if eaten with the hands. This seafood pizza is really fresh-tasting and you will be so glad you chose this recipe. The most important things are to give the dough sufficient time to rise so the resulting crust is going to be chewy and tasty, and ensure the seafood is well-drained. I know I said that already but it is really important you do not omit this step! You are unlikely to have leftovers but if you do, the pizza is delicious served cold the following day.
- ¾ cup warm water (about 110 degrees F)
- ½ teaspoon white sugar
- 1 envelope active dry yeast
- 3 tablespoons olive oil
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 6 oz canned clams
- 1 tablespoon clam juice (from the can of clams)
- 3 oz canned or thawed cooked shrimp
- 3 oz chopped imitation crab
- ¼ cup olive oil
- 1 large garlic clove or 2 small ones
- Finely grated zest of ½ lemon
- ½ cups finely chopped parsley leaves
- ½ cup freshly grated parmesan
- 2 teaspoons dried oregano
- Salt and black pepper, to taste
- First you need to prepare the dough for the crust.
- Combine the water with the sugar and yeast in a bowl and stir briefly.
- Set this mixture aside for 5 minutes or until the yeast starts to bubble.
- Stir in the oil, flour and salt until the dough holds together.
- Turn it out on to a floured surface and knead for 5 minutes or until smooth.
- Form the dough into a ball and put it in a lightly oiled bowl.
- Turn it so it is covered with oil all over.
- Cover the bowl using plastic wrap and let it stand somewhere warm for an hour and a half, or until doubled in size.
- Prepare the barbeque for cooking over a moderate heat.
- Punch the dough down and turn it on to a floured worktop.
- Divide it into 4 pieces and press each one down into a ¼-inch thick, 8 inch round disk.
- Grease 4 squares of wax paper and put a dough circle on each one.
- Drain the seafood and keep a tablespoon of the clam juice.
- Whisk the oil with the garlic and clam juice.
- Toss the parsley, oregano, lemon zest, and cheese in another bowl.
- Put the drained seafood in a third bowl.
- Put the dough rounds on the barbeque, paper side facing up.
- Cook for a couple of minutes or until the dough has grill-marks on it.
- It is alright if it bubbles.
- Discard the paper then flip the dough rounds over and brush the oil mixture over them.
- Divide the garlic between the pizza crusts, then add the seafood and then the parsley mixture.
- Keep cooking the pizzas until the crusts are crisp.
- This will take a further 5 minutes or so.
- Remove the pizzas from the barbeque, season with salt and black pepper, cut into wedges, and serve.
Everything about this homemade barbequed pizza is wonderful from the bottom up, and that means from the crispy, chewy homemade crust right up to the juicy seafood on top and the delicate lemon, garlic, parsley, and oregano flavors. Divide the dough into 4 pieces and you can make 4 individual pizzas to delight 4 hungry bellies. These pizzas are colorful and they smell amazing. What is more, the flavor is pretty wonderful too! Making pizzas from scratch is not difficult at all and you can tweak the toppings, choosing from any type of seafood you want to use.
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