Frutti Di Mare Seafood Pizza

Imperial June 2, 2026June 2, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings, makes 2 thin-crust 12-inch pizzas
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour

Quick Ingredients

1 pound pizza dough, divided into 2 balls
1/2 cup plus 2 tablespoons crushed tomatoes
3 tablespoons extra-virgin olive oil, divided
4 garlic cloves, minced, divided
1/2 teaspoon fine sea salt, divided
1/4 teaspoon red pepper flakes
8 small mussels, scrubbed and debearded
8 small clams, scrubbed
8 ounces large shrimp, peeled, deveined, tails removed
6 ounces cleaned calamari, sliced into rings, tentacles left whole
1/4 cup dry white wine or seafood stock
4 ounces low-moisture mozzarella, shredded or thinly sliced
2 tablespoons finely chopped fresh parsley
1 teaspoon lemon zest
2 tablespoons fine semolina flour or cornmeal, for launching

Do This

1. Heat a pizza stone or steel at 500 degrees F for at least 45 minutes.
2. Mix crushed tomatoes with 1 tablespoon olive oil, 2 minced garlic cloves, 1/4 teaspoon salt, and red pepper flakes.
3. Steam mussels and clams with 1 tablespoon olive oil, 1 minced garlic clove, and 1/4 cup wine for 4 to 6 minutes; remove meat from most shells.
4. Pat shrimp and calamari very dry, then toss with 1 tablespoon olive oil, 1 minced garlic clove, 1/4 teaspoon salt, and lemon zest.
5. Stretch each dough ball into a 12-inch round, spread with tomato sauce, add mozzarella, seafood, and parsley.
6. Bake each pizza at 500 degrees F for 7 to 9 minutes, until the crust is blistered and seafood is just cooked.
7. Finish with a little more parsley and serve immediately.

Why You’ll Love This Recipe

Coastal flavor at home: Mussels, clams, shrimp, and calamari make this pizza taste bright, briny, and restaurant-worthy without being fussy.
Light but satisfying: A garlicky tomato base and a modest amount of mozzarella keep the seafood front and center.
Crisp, not soggy: The seafood is briefly prepped and dried so the crust bakes up crisp instead of watery.
Flexible for real kitchens: Use a pizza stone, pizza steel, or an inverted baking sheet and still get a great result.

Grocery List

Seafood: 8 small mussels, 8 small clams, 8 ounces large shrimp, 6 ounces cleaned calamari
Produce: Garlic, fresh parsley, lemon
Dairy: Low-moisture mozzarella
Pantry: Pizza dough, crushed tomatoes, extra-virgin olive oil, fine sea salt, black pepper, red pepper flakes, dry white wine or seafood stock, semolina flour or cornmeal

Full Ingredients

For the Dough and Baking Setup

1 pound pizza dough, homemade or store-bought, divided into 2 equal balls
2 tablespoons fine semolina flour or cornmeal, for dusting the peel
1 tablespoon all-purpose flour, only if needed for stretching

For the Garlicky Tomato Base

1/2 cup plus 2 tablespoons crushed tomatoes, preferably canned San Marzano-style tomatoes
1 tablespoon extra-virgin olive oil
2 garlic cloves, finely minced or grated
1/4 teaspoon fine sea salt
1/4 teaspoon red pepper flakes
1/8 teaspoon freshly ground black pepper

For the Seafood

8 small mussels, scrubbed and debearded
8 small clams, scrubbed
8 ounces large shrimp, peeled, deveined, and tails removed
6 ounces cleaned calamari, bodies sliced into 1/2-inch rings and tentacles left whole
1/4 cup dry white wine or seafood stock
2 tablespoons extra-virgin olive oil, divided
2 garlic cloves, finely minced, divided
1/4 teaspoon fine sea salt
1 teaspoon lemon zest

For Topping and Finishing

4 ounces low-moisture mozzarella, shredded or very thinly sliced
2 tablespoons finely chopped fresh parsley, plus 1 tablespoon more for serving if desired
1 teaspoon extra-virgin olive oil, for finishing, optional
1 small pinch red pepper flakes, for serving, optional

Step-by-Step Instructions

Step 1: Heat the oven for a crisp crust

Place a pizza stone or pizza steel on the center rack of the oven. Preheat the oven to 500 degrees F for at least 45 minutes. If you do not have a stone or steel, place a heavy rimmed baking sheet upside down on the center rack and preheat it the same way. A very hot surface helps the dough puff quickly and keeps the seafood pizza from turning soft in the middle.

Step 2: Bring the dough to room temperature

Set the pizza dough on the counter for 30 minutes before stretching. Keep it lightly covered so it does not dry out. Room-temperature dough is much easier to shape and less likely to spring back. Divide the dough into 2 equal balls if it is not already divided.

Step 3: Make the garlicky tomato base

In a small bowl, stir together the crushed tomatoes, 1 tablespoon olive oil, 2 minced garlic cloves, 1/4 teaspoon fine sea salt, red pepper flakes, and black pepper. Keep the sauce uncooked; it will reduce and sweeten in the hot oven. The sauce should taste bright, garlicky, and lightly salty.

Step 4: Clean and check the shellfish

Rinse the mussels and clams under cold running water. Scrub the shells well. Pull off any mussel beards by tugging them toward the hinge end of the shell. Discard any mussels or clams with cracked shells. If any are open, tap them firmly on the counter; if they do not close after a minute or two, discard them. This is an important freshness and safety step.

Step 5: Steam the mussels and clams

Heat 1 tablespoon olive oil in a medium skillet or saucepan over medium-high heat. Add 1 minced garlic clove and cook for 20 to 30 seconds, just until fragrant. Add the mussels, clams, and 1/4 cup dry white wine or seafood stock. Cover and steam for 4 to 6 minutes, shaking the pan once or twice, until the shells open.

Transfer opened shellfish to a plate. Discard any mussels or clams that remain closed after cooking. Let them cool for 3 minutes, then remove the meat from most of the shells. You may leave 2 to 4 pieces on the half-shell for a classic seaside look, but avoid piling too many full shells on the pizza because they can make slicing difficult.

Step 6: Season the shrimp and calamari

Pat the shrimp and calamari very dry with paper towels. In a bowl, toss them with the remaining 1 tablespoon olive oil, the remaining 1 minced garlic clove, 1/4 teaspoon fine sea salt, and 1 teaspoon lemon zest. Do not add the raw shrimp and calamari too wet; excess moisture is the main reason seafood pizza becomes soggy.

Step 7: Stretch and top the first pizza

Lightly dust a pizza peel with semolina flour or cornmeal. Stretch one dough ball into a 12-inch round, leaving a slightly thicker rim around the edge. If the dough resists, let it rest for 5 minutes, then continue stretching. Spread half of the tomato base over the dough, leaving a 1/2-inch border. Add half of the mozzarella in a light layer, then scatter over half of the steamed mussel and clam meat, half of the shrimp, and half of the calamari. Sprinkle with 1 tablespoon chopped parsley.

Step 8: Bake until blistered and just cooked

Slide the pizza onto the hot stone, steel, or inverted baking sheet. Bake at 500 degrees F for 7 to 9 minutes, rotating once after 5 minutes if your oven has hot spots. The crust should be puffed and browned in spots, the mozzarella melted, the shrimp opaque and pink, and the calamari just firm. Avoid overbaking; seafood can become rubbery quickly.

Step 9: Finish and repeat with the second pizza

Transfer the pizza to a cutting board and let it rest for 2 minutes. Finish with a little extra parsley, a few red pepper flakes, and 1 teaspoon olive oil if you like. Repeat the stretching, topping, and baking process with the second dough ball and remaining toppings. Slice and serve the pizzas hot, while the crust is crisp and the seafood is tender.

Pro Tips

Dry the seafood well: Shrimp and calamari hold a surprising amount of surface moisture. Patting them dry helps protect the crust.
Use low-moisture mozzarella: Fresh mozzarella releases too much liquid for this style of pizza. If you use it, slice it and drain it on paper towels for at least 30 minutes.
Do not overload the pizza: Seafood is flavorful, but too much topping traps steam. A lighter hand gives you better texture.
Keep the sauce thin: This pizza needs a light tomato layer, not a heavy pasta-style sauce.
Cook shellfish first: Mussels and clams need to open before they go on the pizza. This also lets you discard any that do not open.

Variations

Spicy Calabrian version: Add 1 to 2 teaspoons chopped Calabrian chiles to the tomato base and finish with extra parsley.
White seafood pizza: Skip the crushed tomatoes and brush each dough round with 1 1/2 tablespoons olive oil mixed with garlic, lemon zest, parsley, and a pinch of salt.
Extra-herby finish: Add 1 tablespoon chopped basil and 1 teaspoon chopped oregano with the parsley after baking.

Storage & Make-Ahead

This pizza is best eaten right away because seafood is most tender when freshly cooked. Leftovers can be cooled, wrapped, and refrigerated for up to 1 day. Reheat slices on a baking sheet in a 375 degrees F oven for 6 to 8 minutes, just until hot; avoid microwaving if possible, as it can make the calamari tough. To prep ahead, make the tomato base up to 2 days in advance and refrigerate it in a covered container. You can also clean the shellfish up to 4 hours ahead and keep them chilled, uncovered or lightly covered with a damp towel, but do not soak them in water. Steam the mussels and clams shortly before assembling the pizzas for the best flavor and texture.

Nutrition (per serving)