Delicious and Irresistible Seafood Pizza Made in a Non-Stick Pan

How to prepare Seafood Pizza using a non-stick pan

• 1

  Prepare the ingredients

  Wash the tomatoes, remove the stems, and let them drain. Next, use a knife to make two shallow cuts in an X shape on the top of the tomatoes, then place them into a pot of boiling water and blanch for about 2 minutes until the skin starts to peel off.

  After that, take the tomatoes out and place them in a bowl of cold water for 1 minute to cool down, then gently peel off the skin with your hands. Cut the tomato flesh into quarters and chop finely.

  Remove the husk from the corn, clean the corn silk, then detach each kernel and put them into a plate, rinse with water and let them drain.

  After washing the bell pepper, remove the stem and seeds, then cut it into small dice-sized pieces.

  For the shrimp, wash them thoroughly with water, then peel off the shells and heads. Use a knife to make a slit along the back of the shrimp to remove the black vein. Finally, rinse briefly with water, let them drain, and place the shrimp on a plate!

  After peeling the squid, remove the ink sac and clean the internal organs, wash it thoroughly with water, then cut it into thin slices.

  

  

  

  
• 2

  Making the Pizza Base

  First, you add 125ml of water and 3g of yeast into a large bowl, stir well until the yeast dissolves in the water, and let it sit for about 5 minutes for the yeast to activate.

  After the yeast has activated, use a sieve to gradually sift the flour into the bowl and start kneading the dough by hand for about 7 minutes.

  Next, add 1/3 teaspoon of salt and continue kneading, when the dough forms a ball, add 1 tablespoon of cooking oil and continue kneading until the dough is completely soft and smooth, not sticking to your hands is the goal.

  Then, let the kneaded dough rest for about 10 minutes, after 10 minutes, sprinkle a layer of dry flour on a clean surface, then place the risen dough on top, knead for another 5 minutes, and then put the dough back into the bowl.

  Cover the dough tightly with plastic wrap, and add an additional layer of towel over it to let the dough rise for another 2 hours at room temperature.

  After 2 hours, the dough should have risen well, next, place the dough on a clean flat surface, knead lightly for about 3 minutes, then use a knife to divide the dough into 3 equal parts.

  Next, place the 3 divided dough parts back into the bowl, cover the bowl tightly with plastic wrap and let it rise for another 2 hours.

  Once the 2 hours are up, take each portion of dough out, roll it into a ball, and use a rolling pin to flatten it until it’s about 5mm thick, then use a fork or toothpick to poke small holes on the surface to make the crust airy and soft.

  Tip:

  • To preserve the full flavor of the finished pizza, you should wash your hands thoroughly with water before starting the kneading process!
  • To prevent the dough from sticking to the flat surface and to make kneading easier, you should sprinkle a layer of leftover dry flour on the clean flat surface before placing the dough for kneading.
  • To make the pizza even tastier, you can adjust the thickness of the dough according to your family’s preference.

  

  

  

  
• 3

  Make tomato sauce

  You place a pot on the stove, add 1 tablespoon of cooking oil to the pot and wait for the oil to heat up, then add the chopped tomatoes and sauté for about 1 minute until the tomatoes release their aroma, then add 50ml of water until it’s just covering the tomatoes.

  Next, you season with 1 teaspoon of seasoning powder, and 1 tablespoon of sugar in the pot, simmer on low heat for another 2 minutes.

  When the tomatoes are soft and thickened, add 2 tablespoons of ketchup, stir well for about another minute, then turn off the heat.

  

  

  

  
• 4

  Making the filling

  First, you place a pan on the stove, add 1 tablespoon of cooking oil, wait for the oil to heat up, then add corn and stir-fry for about 1 minute until the corn is just cooked, then turn off the heat and transfer to a plate.

  Next, you add bell pepper to the pan and stir briefly over medium heat, then transfer to a plate. Finally, you just need to add another tablespoon of cooking oil to the pan, wait a moment for the oil to heat, then add shrimp and squid.

  You stir-fry for about 30 seconds until the shrimp and squid are firm, then turn off the heat and transfer to a plate.

  

  

  
• 5

  Baking the pizza

  To bake the pizza, place another pan on the stove, turn the heat to low for about 5 minutes to heat the pan, then add the rolled out dough. Cover and bake on low heat for about 5 – 7 minutes.

  After this time, lift the lid, flip it over, then cover again and continue baking for another 3 minutes.

  Once both sides are baked, use a spoon to spread the cooked tomato sauce on the surface of the dough, sprinkle a little cheese, and then arrange the ingredients including: shrimp, squid, bell peppers, and corn evenly on the surface of the pizza.

  Finally, cover with a layer of mozzarella cheese, replace the lid, and continue baking for about 10 – 15 minutes on low heat until the cheese is completely melted, and the pizza is cooked; you can then take the pizza out onto a plate.

  

  

  

  
• 6

  Final Product

  Seafood pizza when finished will emit an attractive aroma typical of cheese. When eating, you will feel the hot, crispy crust mixed with the rich, creamy cheese alongside the sweet crunch of bell peppers and corn.

  Shrimp and squid are stir-fried just right, so they still retain their crunchy, fresh sweetness, and the added tomato sauce with its sweet and sour taste makes the dish even more flavorful and enticing.