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Pizza Night – Seafood & Pesto Pizza

March 4, 2012

Friday night is pizza night in our household. We tend to stick with the tried and true, but I’m hoping this blog will inspire me to try new things.

One of our pizzas has to be either vegetarian or seafood for Teresa. Until this past Friday, I had to make a seperate pizza for Oliver on a gluten-free crust. But we saw an allergy specialist in Halifax last weekend who did some tests and said whatever issues Oliver has had with gluten, tomatoes, and dairy, he’s not actually allergic to any of those. He’s much happier now eating whatever the big boys have. I’m much happier not having to buy and mess around with all these gluten-free ingredients.

Anyway, this pizza, or some variation, tends to be what I make for Teresa every week. She was skeptical the first time, but I’ve yet to hear her complain.

Seafood & Pesto Pizza

about 1 cup chowder mix (any of: whitefish, salmon, shrimp, scallops, lobster, crab). If you can’t get chowder mix at the store, improvise with whatever seafood ingredients you like, chopped into small bites)
about 3 tbsp pesto
1 shallot, sliced
3 cloves garlic, chopped fine
1/2 green pepper, chopped
olive oil
1 medium tomato, chopped (it’s nice to remove the seeds)
italian seasoning
1 tsp or so capers
goat cheese
parmesan cheese, grated
pizza crust (I buy the dough at the store and roll it out, then pre-cook them for a few minutes before adding toppings. Can’t be bothered to make my own)

Warm some olive oil in a saute pan. Add the shallots and cook over medium heat for about two minutes. Add the garlic and cook for another minute. Add the green pepper, cook 1 minute.

Add the seafood mixture and cook until the fish is just done. Won’t take long because the pieces should be small, maybe three minutes.

Spread the pesto around the pizza crust. Top with the seafood mixture. Spread around the chopped tomato. Add the italian seasoning. Crumble the goat cheese (this can be easier to work with if you stick it in the freezer for 5-10 mins beforehand), add grated parmesan, spread around a teaspoon or so of capers. Put it in a 400 degree oven for about 8-10 minutes, or until the cheese is just starting to brown.


From → Recipes

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