Of which 4.3 g sugars and 2.2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights No cheese · Precooked, well-drained seafood · Extra care with the cold chain
Allergens gluten, crustaceans (shellfish), mollusks
Frutti di mare
Shrimp, squid and mussels, no cheese
A red pizza with no cheese: shrimp, squid and mussels in moderate amounts, garlic, parsley and olive oil. To take the guesswork out of a home oven, the shrimp and squid get a short precook and the mussels go on already cooked, shelled and well drained. The final pass in the oven heats everything through and brings the flavors together; it can't make up for poorly stored seafood.
Ingredients
- 167 g (6 oz) pizza flour, from base B01 — ingredients 1–4 = one 275 g / 9½ oz B01 dough ball, already risen
- 103 g (3¾ oz) water, from base B01
- 4.7 g salt, from base B01
- 0.3 g dry baker's yeast, from base B01
- 5 g flour, for shaping
- 70 g (2½ oz) peeled tomatoes, no added salt, crushed
- 40 g (1½ oz) raw peeled shrimp
- 40 g (1½ oz) raw squid, cleaned
- 40 g (1½ oz) cooked mussels
- 8 g extra-virgin olive oil
- 3 g garlic
- 5 g fresh parsley
- 0.2 g dried chili
Method
- Heat the stone or steel at 250–275 °C (480–525 °F) for 45–60 minutes. Keep the seafood at ≤4 °C (39 °F) until you prep it; thaw it in the fridge, never on the counter.
- Pat the shrimp, squid and mussels dry separately. Make sure the mussels were fully cooked by the supplier and have no unpleasant smell; always follow the label's instructions and use-by date.
The full method (9 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
