Mediterranean Seafood Cioppino-Style Pizza
This innovative take on the classic San Francisco cioppino transforms the traditional seafood stew into a delightful pizza. Topped with a rich Ragú® sauce infused with fresh fennel, succulent shrimp, savory bacon, tender scallops, and flaky white fish, this pizza is further elevated by a sprinkle of lemon zest, cilantro, and a hint of spice. Finished with crispy garlic butter breadcrumbs and an extra virgin olive oil drizzle, this pizza captures the essence of Mediterranean flavors while delivering a perfect blend of textures and aromas. Ideal for gatherings, this meal packs a punch of ocean-fresh goodness, sure to impress seafood lovers and pizza enthusiasts alike.
N/A
Servings
310
Calories
14
Ingredients
Ingredients
Boboli pizza crust
1 (12-inch)
Ragú® Pasta Sauce
1 (12-ounce jar)
Fennel
1/2 (cup, fresh, sliced)
Bacon
4 (slices, cooked and diced)
Garlic
2 (cloves, minced)
Shrimp
1/2 (lb, raw, 31-40 count, peeled and deveined)
Sea scallops
1/2 (lb)
Squid
1/2 (lb, cleaned and sliced)
Skinless flaky white fish
1/2 (lb (bass, halibut, hake, or cod), cut into pieces)
Lemon zest
1 (teaspoon)
Cilantro
1/4 (cup, washed and diced)
Red pepper flakes
1/4 (teaspoon)
Garlic butter breadcrumbs
2 (cups)
Extra virgin olive oil
1/4 (cup)
Instructions
1
Preheat your oven to 425°F.
2
Prepare the seafood: Dice the fennel into 1/8-inch pieces, chop bacon into 1-inch squares, cut scallops into 3/4-inch pieces, slice the squid into 1/4-inch rings, and cut the flaky white fish into 1/2-inch pieces.
3
Spread 1 cup of Ragú® Pasta Sauce evenly over the 12-inch Boboli pizza crust.
4
Distribute the prepared fennel and minced garlic evenly over the sauce layer.
5
Carefully arrange the shrimp, scallops, squid, flaky white fish, and bacon attractively on top of the sauce.
6
Sprinkle lemon zest, diced cilantro, and red pepper flakes evenly across the pizza for added flavor.
7
Generously cover the top with garlic butter breadcrumbs and finish with a light drizzle of extra virgin olive oil.
8
Bake the pizza in the preheated oven for 6 to 12 minutes, checking for doneness at 4 minutes to avoid overcooking the seafood.
9
Once cooked, remove from the oven and let the pizza sit for 5 minutes before slicing to allow flavors to meld.
Nutrition Information
11.6g
Fat
31g
Carbs
19.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Seafood Cioppino-Style Pizza?
This is an innovative pizza recipe that transforms the traditional San Francisco seafood stew known as cioppino into a pizza topping featuring shrimp, scallops, squid, and white fish.
What type of sauce is recommended for this recipe?
The recipe calls for one 12-ounce jar of Ragú® Pasta Sauce.
What kind of pizza crust should I use?
A 12-inch Boboli pizza crust is recommended for this recipe.
What seafood is included on the pizza?
The pizza features raw shrimp, sea scallops, cleaned squid, and skinless flaky white fish.
What types of white fish are suitable for this pizza?
You can use bass, halibut, hake, or cod for the flaky white fish component.
At what temperature should the oven be set?
The oven should be preheated to 425°F before baking the pizza.
How long does the pizza need to bake?
The pizza typically bakes for 6 to 12 minutes, but you should check it at 4 minutes to prevent overcooking the seafood.
How should the fennel be prepared?
The fennel should be diced into small 1/8-inch pieces.
What size should the scallops and fish be cut into?
Scallops should be cut into 3/4-inch pieces, while the flaky white fish should be cut into 1/2-inch pieces.
How do I prepare the squid for the pizza?
The squid should be cleaned and sliced into 1/4-inch rings.
What size shrimp is used in the recipe?
The recipe specifies raw, peeled, and deveined shrimp in the 31-40 count size.
Is bacon used in this seafood pizza?
Yes, four slices of cooked bacon, diced into 1-inch squares, are added for a savory flavor.
What herbs and spices provide the Mediterranean flavor?
The pizza is flavored with minced garlic, lemon zest, diced cilantro, and red pepper flakes.
What is the purpose of the garlic butter breadcrumbs?
Two cups of garlic butter breadcrumbs are used to provide a crispy texture and rich flavor to the top of the pizza.
Should I add olive oil to the pizza?
Yes, a light drizzle of 1/4 cup extra virgin olive oil is added just before baking.
How long should the pizza rest after baking?
It is recommended to let the pizza sit for 5 minutes before slicing to allow the flavors to meld.
How many calories are in a serving of this pizza?
Each serving contains approximately 310 calories.
What is the protein content of this recipe?
This pizza is high in protein, providing 19.5g per serving.
How much fat is in the Mediterranean Seafood Pizza?
There is 11.6g of fat per serving.
What is the carbohydrate count for this meal?
Each serving contains 31g of carbohydrates.
How much garlic is required?
The recipe requires 2 cloves of minced garlic.
What is the total number of ingredients in this recipe?
There are 14 ingredients used in this Mediterranean seafood pizza.
How much lemon zest is needed?
You will need 1 teaspoon of lemon zest.
Is the cilantro added before or after baking?
The diced cilantro is sprinkled evenly across the pizza before it goes into the oven.
What level of spice can I expect?
The recipe includes 1/4 teaspoon of red pepper flakes, providing a mild hint of spice.
How is the sauce applied to the crust?
1 cup of the pasta sauce should be spread evenly over the Boboli crust before adding toppings.
Can I use different types of white fish?
Yes, any skinless flaky white fish like bass, halibut, hake, or cod works well.
How much fennel is used?
The recipe calls for 1/2 cup of fresh sliced fennel.
Is the shrimp cooked before being put on the pizza?
No, the shrimp should be raw as it will cook quickly in the 425°F oven.
How should the bacon be prepared before adding it to the pizza?
The bacon should be pre-cooked and then diced into 1-inch squares.