A delicate and savory seafood pizza made with a white wine cream sauce. Baby bay scallops and shrimp can also be added to the toppings.



Recipe Summary

25 mins
46 mins
1 hr
2 hrs 11 mins
1 pizza


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Spray a large bowl with cooking spray. Coat pizza dough with spray and rosemary; place into the bowl. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.

  • Spray a baking sheet with cooking spray; lightly dust with cornmeal. Stretch the dough onto the sheet until it covers the bottom and dangles over the edge.

  • Preheat oven to 450 degrees F (230 degrees C).

  • Melt butter in a small saucepan over medium heat. Mix in flour until creamy. Add half-and-half; cook, stirring constantly, until thickened, about 3 minutes. Add wine, Parmesan cheese, and hot sauce; cook and stir until thick and creamy, about 5 minutes. Remove sauce from heat; cool until just slightly warm, at least 8 minutes.

  • Spread sauce onto the pizza dough to form a thin, even layer. Cover with pieces of crab meat; layer 1 1/2 cups mozzarella cheese, zucchini, mushrooms, and olives on top. Cover with the remaining mozzarella cheese.

  • Bake pizza in the preheated oven for 5 minutes. Reduce heat to 400 degrees F (200 degrees C); bake until golden brown, 25 minutes more.

Cook's Notes:

You can use frozen bread dough in place of the pizza dough. If you use frozen dough, plan on letting it sit out 6 to 8 hours to thaw and rise.

Make this with good-quality imitation crab meat.

Nutrition Facts

332 calories; protein 19.1g 38% DV; carbohydrates 35.8g 12% DV; fat 11.5g 18% DV; cholesterol 42.3mg 14% DV; sodium 1133.8mg 45% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
This has a lovely presentation and was also pretty tasty. I didn't love the sauce. It tasted terrible on its own but actually worked okay in the finished product. I think an alfredo sauce would have been better though. I cook with white wine a lot but it just didn't seem to fit here. On the note of the sauce you'll need to double the amount the recipe calls for if you want enough for a regular size pizza. The only change I made was with the pizza dough. After a hard day at work a lengthy commute home and a stop at the grocery store I chose a refrigerated pre-made dough that was ready to fill and go. Oh and my little town grocery store was completely out of any type of fresh mushroom so I had to resort to can. Overall this was a good recipe and one I'd like to play around with a bit more. You couldn't ask for a prettier looking pizza. Read More