Seafood Recipe

Preheat

Position an oven rack in the lower-middle position and preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating; otherwise use a baking sheet.

Lightly dust a work surface with the 2 tbs flour. Stretch or roll the pizza dough into a 12-inch round (or desired shape) about 1/4-inch thick. Transfer to a sheet of parchment paper or a lightly oiled baking sheet for easier transfer to the oven.

In a small bowl combine the prepared Alfredo sauce, minced garlic, grated Parmesan, and black pepper. Taste and adjust seasoning; set aside. The garlic mellows during baking so a full teaspoon is appropriate.

Heat 1 tbs olive oil in a medium skillet over medium-high heat. Add the sliced onion and green pepper and sauté 3–4 minutes until softened and slightly translucent. Season with a pinch (about 1/8 tsp) of salt.

Push the vegetables to the side, add the shrimp in a single layer, sprinkle the remaining salt (about 1/3 tsp) and red pepper flakes over the shrimp. Cook 1–2 minutes per side until shrimp are just pink and opaque (they will finish cooking in the oven). Remove skillet from heat.

Allow shrimp and vegetables to cool slightly for 2–3 minutes. Chop shrimp in half if using larger pieces so they distribute evenly. Gently fold in the crabmeat to the warm vegetables and shrimp just to combine; do not over-stir so crab retains texture.

Spread the Alfredo mixture in an even layer over the rolled-out dough, leaving a 1/2-inch border for the crust.

Sprinkle 1 cup of shredded mozzarella evenly over the sauce.

Distribute the shrimp, crabmeat, onions, and peppers evenly over the cheese layer. Sprinkle the remaining 1/2 cup mozzarella over the seafood so it holds toppings in place.

If using a pizza stone, transfer pizza on parchment directly to the hot stone. If using a baking sheet, place it in the oven. Bake for 10–12 minutes, until crust is golden and cheese is bubbling and lightly browned in spots. If crust browns too quickly, rotate or move to a higher rack for the last 1–2 minutes.

Remove pizza from oven and let rest 2–3 minutes. Sprinkle chopped fresh parsley over the top and finish with an optional light squeeze of lemon over the seafood for brightness.

Slice into 8 slices and serve immediately.