Author Topic: pizza with sea food? (Read 1227 times)

skan · « **on:** October 11, 2012, 09:35:14 PM »

Hello

Some days ago I went to a pizzeria and asked for a pizza marinera (with squid, a lot of cheese, too much in my opinion, some tomato sauce, and some small and BAD quality shrimps (I think they were frozen and chewy).
And it was not very good, again.

I love grilled sea food but I don't know what's the problem with sea food on pizzas, maybe they don't go well together, or maybe most pizzerias don't put good ingredients.

I want to make my own sea food pizza and I'd like to know your advises.

Good roasted shrimps.
Smoked salmon?
Anochovies?. Maybe they will kill other ingredients' flavor.
caviar substitute (or salmon roe)?. I've never seen it before but it could be nice.
Mussels, clams, squid? Maybe they don't add much taste, and we can't notice well it's texture in a pizza.

And the most important, What go well together with sea food/fish??.
Maybe rucola or red pepper, tomato?

In Spain we also use sauces made with squid ink or with garlic mayonaise but I've never seen them in a pizza.

What topping ingredients should I precook?

Regards

TXCraig1 · « **Reply #1 on:** October 11, 2012, 09:39:41 PM »

Grilled squid and crispy Spanish chorizo with evoo, garlic, and sorrel.

Jet_deck · « **Reply #2 on:** October 11, 2012, 09:59:47 PM »

Raw Salmon, Mikes Hot Honey, Arugula and Salmon roe post bake.

dellavecchia · « **Reply #3 on:** October 12, 2012, 08:30:12 AM »

Freshly shucked Wellfleet oysters, burrata, heavy cream, and salt pork. Finished with cucumber mignonette and caviar.

John

Bill/SFNM · « **Reply #4 on:** October 12, 2012, 08:57:55 AM »

My very first Neapolitan pizza was topped with big shrimp - and it was love at first bite. Almost every batch I make has some kind of shrimp. My current favorite is garlicky sauteed shrimp with a mixture of Oaxacan and Menonite cheese, and roasted poblano chiles. This old photo I think has fresh mozzarella.

TXCraig1 · « **Reply #5 on:** October 12, 2012, 09:24:40 AM »

This one was really good. It's inspired by Paul Prudhomme's BBQ shrimp (which are not BBQ'd in any way shape or form).

Havarti cheese, shrimp, (cut in half and put on raw), and shaved garlic . After the bake, I drizzled on a sauce I made from browned butter, garlic, dark beer, Worcestershire sauce, cayenne, dry rosemary and thyme, black pepper and Tony C's, and sprinkled on some sliced green onions.

The Dough Doctor · « **Reply #6 on:** October 12, 2012, 10:22:26 AM »

We make seafood pizzas all the time, every chance we get. In fact, I just got back from working with a pizzeria in Detroit where I demonstrated the making of seafood pizzas....they were great!!
Use your regular pizza dough and open into a dough skin for a thin crust. Lightly brush with olive oil and add just a hint of garlic (I like to use diced garlic), then spread on just enough Alfredo sauce to cover the surface of the dough, leaving a slight exposed rim. Give this a good sprinkling of dried dill weed, then add pieces of shrimp (baby shrimp works well), cod cut into 1/4 to 1/2-inch cubes, and pieces of crab meat, squid, clams, etc., finish by adding some sliced red onion and fresh tomato pieces, for cheese, add only 3 to 4-ounces of Mozzarella cheese for a 12-inch pizza, and about an ounce of shredded Parmesan cheese. Please don't go heavy on the cheese as it will detract from both the appearance and flavor of the pizza. Bake the pizza as you would any regular thin crust pizza.
Enjoy!
Tom Lehmann/The Dough Doctor

oknewell · « **Reply #7 on:** October 12, 2012, 11:02:13 AM »

Quote from: dellavecchia on October 12, 2012, 08:30:12 AM

Freshly shucked Wellfleet oysters, burrata, heavy cream, and salt pork. Finished with cucumber mignonette and caviar.

@dellavecchia What a BEAUTIFUL creation! That is absolutely gorgeous! You got a serious trifecta going with the oysters, salt pork, and caviar! I applaud your culinary skills!

pizzaboyfan · « **Reply #8 on:** October 12, 2012, 11:38:14 AM »

<
caviar substitute (or salmon roe)?. I've never seen it before but it could be nice.>

It's been done, as it's delicious.
A sprinkling of caviar after cooking will give it a great flavor.
A high roller might use something expensive, but the inexpensive whitefish roe "caviar" that you can find in any supermarket works perfectly, as does salmon roe.

Anchovies...you can't go wrong.

Michael130207 · « **Reply #9 on:** October 12, 2012, 11:53:31 AM »

My favorite so far is to take large shrimp and pound them paper thin in between plastic wrap. I then brush the pizza with garlic olive oil and drape the paper thin raw shrimp on top. They shrink back somewhat but stay nice and thin and tender. I also put a small amount of fresh mozz on top. I then sprinkle with salt and arugula on top after baking. Pictured below is a half brie and roasted red pepper and half shrimp pizza, before and after arugula.

TXCraig1 · « **Reply #10 on:** October 12, 2012, 12:04:38 PM »

I love clams on pizza, and I love oysters, but I hate oysters on pizza.

skan · « **Reply #11 on:** October 12, 2012, 12:27:06 PM »

Quote from: pizzaboyfan on October 12, 2012, 11:38:14 AM

<
caviar substitute (or salmon roe)?. I've never seen it before but it could be nice.>

It's been done, as it's delicious.
A sprinkling of caviar after cooking will give it a great flavor.
A high roller might use something expensive, but the inexpensive whitefish roe "caviar" that you can find in any supermarket works perfectly, as does salmon roe.

Anchovies...you can't go wrong.

Hello

When I mean caviar substitute I mean the inexpensive caviar you can find in any superkarket.

pizzaboyfan · « **Reply #12 on:** October 12, 2012, 02:43:12 PM »

That is what I was referring to, also.
It's all caviar, some from the eggs of sturgeon in the Caspian Sea, and some from whitefish eggs from the Great Lakes.
I haven't tried the salmon eggs on pizza, but why not ?

Perry

Pete-zza · « **Reply #13 on:** October 12, 2012, 03:41:21 PM »

Several years ago, Wolfgang Puck popularized a smoked salmon pizza with caviar and sour cream or crème fraîche: http://www.marieclaire.com/celebrity-lifestyle/articles/wolfgang-puck-pizza-recipe. I made a version of that recipe but did not use the caviar.

Peter

TXCraig1 · « **Reply #14 on:** October 12, 2012, 03:49:49 PM »

Mascarpone, red onion, smoked salmon, arugula, blood orange olive oil, sea salt

No caviar, but pretty darn tasty nonetheless.

pizzaboyfan · « **Reply #15 on:** October 12, 2012, 03:59:23 PM »

Nice.
I think you discovered Bagel and Lox, Neapolitan style

TXCraig1 · « **Reply #16 on:** October 12, 2012, 04:06:32 PM »

Quote from: pizzaboyfan on October 12, 2012, 03:59:23 PM

Nice.
I think you discovered Bagel and Lox, Neapolitan style

Thank you. It's about time to make that one again. It would make a nice weekend breakfast pie.

pizzaboyfan · « **Reply #17 on:** October 12, 2012, 04:33:11 PM »

Now, I have to just wait for the cultural warriors to get on me for offending both the Neapolitan purists and the Delicatessen purists.
Oh, the humanity !

TXCraig1 · « **Reply #18 on:** October 12, 2012, 04:43:22 PM »

Quote from: pizzaboyfan on October 12, 2012, 04:33:11 PM

Now, I have to just wait for the cultural warriors to get on me for offending both the Neapolitan purists and the Delicatessen purists.
Oh, the humanity !

I'm sure the anticipation will be better than the realization.

Woodfiredovenpizzero · « **Reply #19 on:** October 12, 2012, 05:24:00 PM »

Basic but tasty. Slightly sauted shrimp with garlic butter on Alfredo sauce toped with Mozzarella, Parmesan, red onions, and green peppers. If I find the picture I posted. This start to look like our monthly challenge