Seafood Pizza

Wednesday, October 21, 2009

This is my second post of my pizza creation. The first attempt of pizza can be found here. My first try was not really a successful one coz my pizza sauce was too watery and the topping were simply too much. So for my second try, I learn to be moderate on the toppings and also making a thicker sauce. It turns out wonderfully. I love the chewy feeling of the cheese on the thin crust pizza.

Baking time in the oven... The cheese were bubbly on the pizza.

Seafood pizza for our dinner.

A slice for you, a slice for me... :)

We have capsicums, caramelized onions, crabsticks, tomatoes and tuna as the pizza topping.

Simply cheeselicious.....


For Thin Crust Pizza Dough
2 1/2 cups flour
1 package active dry yeast
1/4 tsp salt
1 cup warm water
1/2-1 tbsp olive oil
cornmeal, for sprinkling

Bechamel Sauce
1/2 cup milk
1 tbsp butter
1 tbsp flour
dab of dijon mustard
salt and pepper

1 can of tuna spread
2 crabstick, sliced
1 green capsicums, diced
1 tomatoes, diced
1 onion, sliced rings
100g mozzarella cheese

  1. Pizza Dough: Mix a little sugar into the warm water.
  2. Sprinkle yeast on top. Wait for 10 minutes or until it gets all foamy. Pour into a large bowl.
  3. Add flour, salt, olive oil. Combine.
  4. Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).
  5. Cover and let rest for 20-30 minutes.
  6. Lightly grease two 12-inch pizza pans. Sprinkle with a little bit of cornmeal.
  7. Divide dough in half. Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.
  8. Try to make it thicker around the edge.
  9. If desired, pre-bake at 200 Celsius for 10 minutes.
  10. Then spread with bechamel sauce (method 13) and use the toppings (method 14) of your choice. (I had spread a layer of sauce on the pizza followed by tuna spread, onions, capsicums, tomatoes, crabstick and lastly mozzarella cheese on top and sprinkled some Italian seasoning on top)
  11. Bake at 200 Celsius for 10-20 minutes longer or until bubbly and hot.
  12. Makes 2 12-inch pizzas. (You can keep the dough in freezer for later use. Form a ball, rub with olive oil wrapped in microwave wrap and placed in a ziplock bag.)
  13. Bechamel Sauce: Melt butter in a saucepan. Whisk in flour. Stir in milk and mustard. Cook till the sauce has thickened. Stir and season to taste.
  14. Toppings: Add some olive oil in saucepan. Saute onion rings in medium heat. Cook, covered for 10-15 min or until the onion is very tender, stirring occasionally.till caramelized. Add in capsicums and tomatoes. Stir fry for a minute or two. Dish up.


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