Every year our parents grey-nomad around some part of Australia in their caravan. Dad has a boat on top of his 4×4 and generally they go inland. They love the quiet open spaces and the calmness of lakes and rivers. They do love to go red-clawing and they literally catch hundreds! So when they came and stayed with me we made red-claw crayfish pies, curries, and pizza. It was awesome!
You can use any seafood on this pizza such as redclaw crayfish, prawns, white fish, salmon, calamari, and scallops.
I made a pesto base and a tomato base but the pesto base was by far the best so I encourage you to give it a go. It’s a little different, but oh-so-yummy!
You will need one batch of pizza dough, so make sure to have this made before starting. You can make this in advance and freeze it, great for a time-poor night or the Friday ‘I can’t be bothered cooking’ night (for more tips on the pizza bases, see that recipe).
Related recipe: leafy green pesto
- 1h
- 30m
- 1h 30m
- 2
Ingredients
- pizza dough
- 1/2 c pesto
- 300 g seafood of choice for seafood pizza
- 1/2 red capsicum
- 1/2 punnet of cherry tomatoes
- 2 c freshly grated cheese
Instructions
- Make pizza dough and leave to rise. Prepare all the toppings while that's happening.
- Preheat oven to 200ºC and line a pizza tray.
- Roll out dough, cover with 1/4 cup of pesto, then toppings of choice and cheese.
- Cook in oven for approx. 25 minutes or until the bottom of the crust is cooked.
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