Wood Fired Roasted Spicy Seafood Pizza

The Shellfish Roast: - Shrimp - Muscles - Clams Cherrystone, or any small clam - Scallops - Squid - Garlic - Fresno Chilies - thinly sliced - Spanish Chorizo - thinly sliced - Chopped Italian Parsley - Lemon(s) - Salt and Pepper - Red Pepper Chili Flakes - Paprika - Beer Rinse the shellfish and place in a bowl. Drizzle with Olive Oil add some chopped garlic, chilies, chorizo and seasoning. Zest your lemon into the bowl and then squeeze some lemon juice into the bowl and toss the lemons in with the bounty. After it was going for a bit, I added a little beer to create more of a broth in the end. Get your dough ready, but we’ll roast the seafood and when it’s done, throw the pizza in and then top the finished pizza with the seafood and serve. Since the pizza should bake in about 1 1/2 to 2 Minutes the seafood will still be plenty warm.

The Fresh Bread - The Pizza: - Caputo 00 Pizza Flour to make an authentic Vera Pizza Napoletana dough - hand crushed tomato sauce - EVO Have oven fired up and hot as hot can be. Since the pizza would cook in about 90 seconds, I decided to roast the seafood right before throwing the pizza in. The pizza goes in (use a little extra sauce and olive oil to keep it from drying out as it bakes) and 90 seconds later it comes out. The seafood is still hot in the cast iron pan. I added the seafood onto the pizza, drizzled a little of the shellfish liquid all over and then topped with the chopped parsley.