Sea pizza turns out to be very juicy, tender and rather light, because it contains no meat, poultry or sausages. But there are seafood, which make the dish not only very tasty, but also healthy, enriching it with iodine, vegetable protein and a whole range of minerals. Pescetarians, that is, vegetarians who allow fish in their menu, can quite afford such pizza. The dish is also suitable for those who are fasting, because Christian canons do not prohibit the use of "sea reptiles" for food. Appetizing, aromatic, tasty ... Try it!
For the tomato sauce for seafood pizza, peel the tomatoes and place in a bowl. Mash with a fork. Peel the fennel and cut into thin strips. Peel the onion and cut into half rings.
Heat vegetable oil in a skillet and lightly brown the onion and fennel. Add prepared tomatoes, sugar, paprika and dried onions. Simmer for 10 minutes over low heat. Season with salt and pepper.
Place the sea pizza dough on a floured baking paper and roll into a flat cake. Then transfer with it to a baking sheet and leave for 10 minutes.
Place the sea pizza base over the entire surface with a fork. Spread the previously prepared tomato sauce on top, leaving free edges about 4 cm wide.
Heat the oven to 200 ° C. Distribute the seafood over the dough cake, sprinkle with cheese. Bake for 20-30 minutes. Decorate the finished pizza with basil leaves.
Sea pizza turns out to be very juicy, tender and rather light, because it contains no meat, poultry or sausages. But there are seafood, which make the dish not only very tasty, but also healthy, enriching it with iodine, vegetable protein and a whole range of minerals. Pescetarians, that is, vegetarians who allow fish in their menu, can quite afford such pizza. The dish is also suitable for those who are fasting, because Christian canons do not prohibit the use of "sea reptiles" for food. Appetizing, aromatic, tasty ... Try it!
For the tomato sauce for seafood pizza, peel the tomatoes and place in a bowl. Mash with a fork. Peel the fennel and cut into thin strips. Peel the onion and cut into half rings.
Heat vegetable oil in a skillet and lightly brown the onion and fennel. Add prepared tomatoes, sugar, paprika and dried onions. Simmer for 10 minutes over low heat. Season with salt and pepper.
Place the sea pizza dough on a floured baking paper and roll into a flat cake. Then transfer with it to a baking sheet and leave for 10 minutes.
Place the sea pizza base over the entire surface with a fork. Spread the previously prepared tomato sauce on top, leaving free edges about 4 cm wide.
Heat the oven to 200 ° C. Distribute the seafood over the dough cake, sprinkle with cheese. Bake for 20-30 minutes. Decorate the finished pizza with basil leaves.
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