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Le Chaudron recipe
Pizza fruits de mer à l'ail
Garlic seafood pizza
⏱ 40 minServes 2Medium620 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
1pizza dough, 250 g (9 oz)
400 g (14 oz)shelled mixed seafood
200 g (7 oz)tomato sauce
150 g (5 oz)mozzarella
3 clovesgarlic
1/2bunch fresh parsley
1lemon
3 tbspolive oil
1 tspsalt
½ tsppepper
- 1 pizza dough, 250 g (9 oz)
- 400 g (14 oz) shelled mixed seafood
- 200 g (7 oz) tomato sauce
- 150 g (5 oz) mozzarella
- 3 cloves garlic
- 1/2 bunch fresh parsley
- 1 lemon
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Drain the 400 g (14 oz) seafood very well and pat dry in a clean towel: excess water is the enemy of seafood pizza.
- Sauté for 5 minutes over high heat with 2 tablespoons olive oil and 2 chopped garlic cloves, until all the liquid has evaporated.
- Preheat the oven to 250 °C (475 °F) fan with the baking sheet inside, and roll out the pizza dough into a 30 cm (12 in) round.
- Spread the 200 g (¾ cup + 1 tbsp) tomato purée over the dough, leaving a 1 cm (½ in) border, season, then scatter the mozzarella pieces.
- Scatter the seafood over the top and add the last garlic clove, finely chopped.
- Bake on the hot sheet for 10 to 12 minutes at 250 °C (475 °F), until the edges are golden. Sprinkle with parsley and a squeeze of lemon.
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