Seafood Pizza On The Grill

grilled seafood

Father’s Day is right around the corner, time to celebrate all the dad’s in our lives and what better way than heating up the grill and making something special.  Grilling pizza is a fun and casual way of entertaining but if you want to kick it up a notch and make it special, top the pizza with grilled seafood.

It’s a beautiful presentation, taking the ordinary pizza to the extraordinary!

marinating fish

It’s quite simple to make if you plan and prep ahead. Keep in mind, you can use any mix of seafood you like. I used calamari, shrimp, scallops, with a small lobster tail and a few clams in the shell to get a few extra WOW’s!

Marinating and flavoring the seafood beforehand is key, every bite will taste scrumptious. Grilling the dough produces a light and crispy crust which goes oh so well with it all.

I loaded the top of my pizza with seafood, but you can go lighter by using maybe just shrimp and scallops or shrimp and calamari, the possibilities and combos are endless, use what you like.

 

grilled calamari

After marinating your seafood get it on the grill to get that lightly charred flavor, if using calamari keep in mind it takes only about five minutes to cook.

 

mixed grilled seafood

The same thing goes with scallops and shrimp, they cook up very quickly, the lobster will take the longest. You can tell when the lobster is cooked through when the meat is firm to the touch and it’s opaque looking.

If using clams you can steam them inside until they open or stick them on the grill, they’ll open up there as well.

 

pizza with fish

You can go against the seafood and cheese police and add some shredded mozzarella and grated parmesan on the crust like I did, it anchors the seafood and tastes delicious, be sure to go light if using cheese, remember the seafood is the star here. I added some nice sliced tomatoes which went really well together with the cheese.

You can also just swipe the crust with fresh pesto sauce, creme fraiche, a light red sauce, roasted red pepper sauce, the list goes on and on, make it your own.

grilled seafood on pizza

Serve this grilled seafood pizza to someone special in your life!

Seafood Pizza On The Grill
 
Add a little elegance to your pizza with a mix of seafood.
Author:
Ingredients
  • 1 lb. prepared pizza dough, store bought or homemade, room temp
  • 1 lb. shrimp, medium size, peeled and deveined
  • ½ lb.sea scallops
  • 2 lbs. calamari cut into rings with tentacles
  • 1 small lobster tail, trimmed up with the back cut open
  • 3 or 4 littleneck clams in shell, washed and scrubbed of no sand
  • 2 medium sliced tomatoes or you can use cherry tomatoes
  • shredded mozzarella and a sprinkle of parmesan, enough to lightly cover the bottom of the crust ( refer to post for non cheese options)
  • olive oil, parsley and basil for garnish
  • TO MARINATE FISH
  • olive oil, fresh chopped garlic, red pepper flakes, parsley, lemon zest and a little juice
Instructions
  1. Make sure to get that dough at room temp early in the day so it's easy to roll out.
  2. Marinate all the fish no longer than an hour, drain well before grilling, if using clams no need to marinate.
  3. To make it easy on yourself grill all the fish on a disposable grill pan beforehand and set aside.
  4. TO PREP THE DOUGH:
  5. On medium heat brush your clean grill with olive oil.
  6. Stretch out the dough as big as you can.
  7. Lay the dough on the grill.
  8. Cook til the top bubbles, around 3 minutes.
  9. Remove it from the grill with tongs and place the cooked side up on a cutting board.
  10. Top the cooked side with cheese and place all the grilled seafood ( put the lobster tail right in the middle) all around.
  11. You can slice the scallops in half as well as the shrimp if you prefer.
  12. Place your sliced tomatoes all around the seafood, drizzle with olive oil, salt and pepper.
  13. Place the loaded pizza back on the grill ( that will be the uncooked side face down) with the top on the grill down until the cheese melts and fish heats up, around 5 minutes.Watch for hot spots so crust doesn’t burn.
  14. Make a nice salad on the side, slice and enjoy!
  15. Remove and sprinkle with chopped basil and parsley.

 

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Mustard Garlic Herb Paste – For Summer Grilling

grilled kabobs

Summer grilling is here and life is opening up again, it’s time for gathering together with friends and family, having backyard BBQ’s and enjoying special occasions which we all missed so much!

Memorial Day is just around the corner and so is Father’s Day and if you’re planning on doing any cookouts, I hope you add this intensely flavored mustard, garlic herb paste to just about whatever you’re planning on grilling.

herb paste

Fresh herbs are the key to this delicious herb paste which can be made in a jiffy using a food processor, and don’t be afraid to double or triple this recipe, I promise it will amp up your grilling game!

herb box

I used a mix of basil, parsley, thyme and rosemary. Each herb carries it’s own intense flavor which pairs nicely with grilled foods, but feel free to create your own combo that you might prefer.

cut herbs

marinated chicken

Smother the herb paste all over whatever your grilling and then let it sit for a while to intensify.

marinated kabobs

Brush it all over veggies, chicken, beef, pork and even fish, the more the better!

grilled chicken

I’ve been using this herb paste since way back, here’s a post I did nine years ago, time sure does fly!

grilled herb paste kabobs

Snip off some herbs and make this mustard, garlic, herb paste the next time you turn on the grill, enjoy!

4.0 from 1 reviews
Mustard Garlic Herb Paste - SFor Summer Grilling
 
Consider double or tripling this recipe, it's that good!
Author:
Ingredients
  • 2 cups of herbs like parsley, basil, thyme and rosemary, but feel free to use your favorite combination
  • 3 large garlic cloves
  • 2 tablespoons of Dijon mustard
  • zest and juice of 1 lemon
  • olive oil
  • salt and pepper to taste
Instructions
  1. In a food processor add the herbs and garlic and process, then add zest and lemon juice and finish with the olive oil to the consistency of a loose paste, easy to spread.
  2. Make sure to let it sit on your protein or veggie of choice for at least an hour before grilling.
  3. ENJOY

 

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Cauliflower Antipasto Two Ways

antipasto

If you’re searching for a salad that pleases a crowd, one that you can serve at any get together you might have, this cauliflower antipasto salad is the one for you.

This salad has all the mix of a traditional antipasto, it includes cheese, meat, marinated veggies, olives and other goodies. Quite a few antipasto salads include a pasta of some sort, but in this salad the star ingredient is cauliflower!

antipasto platter

This salad can be served cold or at room temp, it’s easy to pull together, it can be made ahead of time  and there’s no cooking of any kind.  Each bite is filled with hearty and zippy ingredients that have a nice crunchy texture.

Fioretto cauliflower

The cauliflower that I used in this recipe was a variety called Fioretto, it means little flower in Italian. It has a dense head with flowering tiny buds along with a pale green stem, it’s delicate and fluffy like a pretty bouquet.

Fioretto is a hybrid of broccoli and cauliflower, it is not GMO, it’s a hybrid. Of course you don’t have to use this variety to make this salad a regular head of cauliflower will be just as good, I was just lucky enough to come across this big beautiful head and couldn’t wait to use. it.

raw cauliflower

If you don’t see it in your grocery stores ask the produce manager if they can get it for you, you’ll love the sweet and tender florets it produces.

cauliflower antipasto

I blanched the cauliflower for 1 minute then ran some cold water on it to cool down, it was the perfect texture for this salad and you would do exactly the same with a regular head of cauliflower, there’s no difference.

What I like about cauliflower in general is that you can prepare it so many ways, you can steam it, stir fry, grill, saute and roast it as I did in the recipe below.

Italian roasted cauliflower

Here’s another way to prepare a nice, hearty antipasto dish. Roasted cauliflower with pecorino and parmesan which is served with a lemon aioli dipping sauce.

roasted cauliflower

Again you can use your favorite variety of cauliflower to make this, here’s how you do it.

Break up the florets from a head of  cauliflower and place them on a rimmed baking sheet drizzled with olive oil. Heat oven to 425.

In a bowl mix together 1/2 cup of bread crumbs and 1/2 cup mix of pecorino and parmesan.

Drizzle the tops of the cauliflower all over with olive oil, then sprinkle the crumb and cheese mixture covering each floret. Sprinkle with granulated garlic and a good handful of chopped parsley and black pepper.

Place sheet pan into the oven and roast the florets until tender and the cheese mixture is deep golden brown, tossing in between roasting to coat each side.

I like to serve this with an easy lemon aioli that I make by mixing mayo with lemon juice to thin it out, 1 small grated garlic clove, salt and pepper, that’s it!

roasted Fioretto

Two fun ways to serve up and eat a beautiful head of cauliflower, such a yummy and versatile vegetable!

4.7 from 3 reviews
Cauliflower Antipasto Two Ways
 
Ingredient amounts can vary to your liking, this is a rough estimate, feel free to add more or less to your salad.
Author:
Ingredients
  • 1 head of cauliflower, broken into florets I used the Fioretto variety but any variety will due.
  • a mix of green and black olives, 1 cup
  • ½ cup chopped red onion
  • ½ cup of sundried tomatoes in oil, sliced
  • a small jar of drained artichoke hearts in oil
  • 1 cup of sliced salami, pepperoni, or spicy sopressata, medium chunks
  • ¾ cup of sharp provolone, medium chunks
  • ½ of a red and yellow pepper diced into medium chunks
  • ½ can of chickpeas, rinsed and drained
  • ½ cup of sliced pepperoncini strips
  • a hearty handful of chopped fresh parsley
  • DRESSING
  • 1 part fresh lemon juice
  • 3 parts olive oil
  • 1 small grated garlic clove
  • 1 dollop of Dijon
  • salt and pepper
  • whisk together
Instructions
  1. Blanch the cauliflower first into boiling water for 1 minute, then remove it and cool it down under cold water, let it drain and pat dry.
  2. In a large bowl place all the ingredients, including the cauliflower together, tossing very gently until all is incorporated.
  3. Drizzle some of the dressing on and taste as you go for the amount you want to use, adding salt and pepper as needed.
  4. Place onto a pretty platter if serving right away, or tuck it into a container overnight.
  5. This can be served cold or at room temperature.

 

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