Do Mar Recipe

Name: Oporto Fooding House & Wines Do Mar Recipe
Cook time: 50 min
Total time: 50 min
Yield: 3 servings
Cuisine: Iberian
Ingredients: 1 piece pizza dough (store-bought or homemade); 1 tbs olive oil; 1 tsp fine sea salt; 12 piece raw shrimp (peeled, deveined, tails off); 3 tbs piri-piri sauce; 1 tsp garlic (minced); 1 tbs lemon juice; 1 tsp olive oil; 1 tsp black pepper; 150 g fresh crab meat (picked, lump or claw); 1 piece roma tomatoes (thinly sliced); 150 g mozzarella (fresh, torn or sliced); 2 tbsp pickled piri-piri peppers (thinly sliced) or roasted red peppers; 2 tbsp fresh parsley (roughly chopped); 1 tsp lemon zest; 0.5 tsp red pepper flakes; 0.5 tsp sea salt; 1 tbs extra-virgin olive oil; 2 piece fresh lemon wedges; 1 tbs microgreens or extra parsley

Inspired by Oporto Fooding House & Wine

Time50m

Serves3

piri piri shrimp, crab meat, tomato, mozzarella

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Ingredients

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Dough & base

1 piece pizza dough (store-bought or homemade)

1 tbs olive oil

1 tsp fine sea salt

Piri-piri shrimp

12 piece raw shrimp (peeled, deveined, tails off)

3 tbs piri-piri sauce

1 tsp Garlic (minced)

1 tbs ReaLemon lemon juice

1 tsp olive oil

1 tsp black pepper

Seafood & toppings

5.29 oz (150 g) fresh crab meat (picked, lump or claw)

1 piece roma tomatoes (thinly sliced)

5.29 oz (150 g) mozzarella (fresh, torn or sliced)

2 tbsp pickled piri-piri peppers (thinly sliced) or roasted red peppers

2 tbsp fresh parsley (roughly chopped)

1 tsp Lemon zest

1/2 tsp Red pepper flakes

1/2 tsp sea salt

Finish & garnish

1 tbs extra-virgin olive oil

2 piece fresh lemon wedges

1 tbs microgreens or extra parsley

Method

Prepare dough & oven

Preheat and shape

Place a pizza stone or heavy baking sheet in the oven and preheat to 250°C (480°F) for at least 30 minutes. On a lightly floured surface, stretch or roll the pizza dough to a 12-inch (30 cm) round, creating a slightly thicker rim. Brush the surface lightly with 1 tablespoon olive oil and sprinkle 1 teaspoon fine sea salt evenly over the dough.

Piri-piri shrimp

Marinate shrimp

In a bowl combine 3 tablespoons piri-piri sauce, 1 teaspoon minced garlic, 1 tablespoon lemon juice, 1 teaspoon olive oil and 1 teaspoon black pepper. Add 12 peeled shrimp and toss to coat. Let marinate 10–15 minutes while the oven heats.

Cook shrimp briefly

Heat a small skillet over medium-high heat and add a teaspoon of oil. Sear the marinated shrimp 45–60 seconds per side until just opaque (they will finish cooking on the pizza). Remove from heat and set aside.

Assemble pizza

Transfer the stretched dough to a pizza peel dusted with semolina or parchment. Arrange torn or sliced mozzarella evenly over the dough leaving a 1/2-inch rim. Scatter thinly sliced roma tomato over the cheese in a single layer. Distribute 150 g picked crab meat in small lumps across the pizza (avoid overcrowding). Place the seared piri-piri shrimp on top, spacing evenly. Add 2 tablespoons sliced pickled piri-piri peppers or roasted red peppers and sprinkle 1/2 teaspoon red pepper flakes and 1/2 teaspoon sea salt over the pizza. Finish with 1 teaspoon lemon zest and half the parsley (1 tbsp).

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake 7–10 minutes at 250°C (480°F), or until the crust is golden and cheese is bubbling and lightly browned. If using a very hot stone, check at 6 minutes to avoid burning.

Finish & serve

Remove pizza from oven. Drizzle 1 tablespoon extra-virgin olive oil over the top and sprinkle remaining chopped parsley and microgreens. Serve with lemon wedges on the side for squeezing. Cut into 6 slices and serve immediately.