Sidmouth Seafood Pizza

Preparation time
90 min (if making fresh dough)

Cooking time
20 mins

Serves
2

A fresh summer’s day of a pizza inspired by Chef Ed’s seaside hometown. With its jalapeno mash, punch of pickled chilli and crisp citrus twist, ‘The Green One’ makes these slices seriously mouth-watering!

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Ingredients

  • 320g warm water
  • 7g instant yeast
  • 13g sugar
  • 1 tsp salt
  • 450g flour

For your spiced oil

  • 1tsp dry oregano
  • 100ml olive oil
  • 1 tsp smoked paprika
  • 1tsp garlic powder
  • 1tsp salt

For your topping

  • 150g cream cheese
  • 1 ball of fresh mozzarella
  • Sprinkle of grated parmesan
  • 250g King prawns 
  • 100g hot smoked salmon
  • 25g torn fresh basil
  • Salt to taste
  • Splash of ‘The Green One’
  • Optional seafood extras – squid, scallops, white fish, mussels, take your pick

Method

1. Blend spiced oil ingredients in a bowl and place to one side.
2. Mix all dough dry ingredients in a large bowl, add warm water, and knead for 10 mis until the dough is smooth and springy.
3. Leave dough in a bowl (covered with cling film) to rest (prove) for 40 mins.
4. Pre-heat oven to high (250c). ‘Punch down’ dough to remove large air bubbles and split the dough into 2.
5. Roll or stretch dough into a pizza shape, place on a baking tray, and top with blobs of cream cheese, chunks of mozzarella, parmesan, seafood, and a drizzle of ‘The Green One’ (if you like it spicy – alternatively, leave until the end).
6. Add basil leaves and a good few spoons of the spiced oil, then sprinkle with a little more salt to finish and let it rest again for 30 minutes.
7. Bake for 20 mins (until golden) and finish with ‘The Green One’ to taste.

Ingredients

  • 320g warm water
  • 7g instant yeast
  • 13g sugar
  • 1 tsp salt
  • 450g flour

For your spiced oil

  • 1tsp dry oregano
  • 100ml olive oil
  • 1 tsp smoked paprika
  • 1tsp garlic powder
  • 1tsp salt

For your topping

  • 150g cream cheese
  • 1 ball of fresh mozzarella
  • Sprinkle of grated parmesan
  • 250g King prawns 
  • 100g hot smoked salmon
  • 25g torn fresh basil
  • Salt to taste
  • Splash of ‘The Green One’
  • Optional seafood extras – squid, scallops, white fish, mussels, take your pick
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TRY IT WITH ‘THE GREEN ONE’

Green
‘THE GREEN ONE’
‘THE GREEN ONE’

Persian-inspired hot sauce packed with fermented green jalapenos and fresh herbs.

Slide

Find out about Chef Ed and his Eastern Fusion journey.