Picture of cooked seafood pizza

Pescatore Pizza

A seafood pizza option, one to add to your pizza menu.


  • 200g pizza dough, rolled and ready 
  • 75g  Perfect Italiano Traditional Mozzarella Shredded
  • 2 tbsp olive oil
  • 10 black mussels, cleaned
  • 100g baby octopus, cleaned and cut into 2cm pieces
  • 10 raw small prawns (shrimp), peeled and deveined
  • 60g skinless firm white fish fillet, cut into 1cm pieces
  • 1 river calamari, cleaned and cut into 5mm thick rings, tentacles reserved
  • 2 tbsp chopped flat-leaf (Italian) parsley
  • 125ml basic pizza sauce
  • coarse semolina, for dusting
  • lemon wedges, to serve


  • Heat 1 tbsp of the olive oil in a large heavy-based frying pan, add the mussels, cover and shake the pan over high heat for 3 minutes, or until the shells just open. Pour into a colander over a bowl (reserving the juices) and, when cool enough to handle, remove the meat from the shells. Discard any unopened mussels.
  • Return the pan to the heat, add the remaining oil, then add the calamari rings and tentacles, prawns, fish and octopus and toss over high heat for 2 minutes, or until nearly cooked through. Add the parsley and season to taste, then pour the seafood into a colander placed over a bowl and return the pan to the heat. Add the pizza sauce and any juices from the seafood (including the mussel juices) and simmer over low heat for 6 minutes, or until slightly thickened.
  • Place a pizza stone or heavy-based oven tray in the oven and preheat to 250°C.
  • Lightly dust your workbench with semolina, then roll out dough into a 30cm round, place on a pizza tray and prick all over with a fork. Spread the base with the pizza sauce, scatter with Perfect Italiano Mozzarella, then the seafood. Place on the preheated stone or tray and bake for 5-6 minutes, or until the base is golden and crisp. Serve with the lemon wedges for squeezing over.