Seafood pizza

SmartPoints® value per serving
Total Time
35 min
15 min
20 min
Shellfish lovers will swoon over this Italian-inspired dish. This quick pizza, ready in about 30 minutes, is the perfect pairing of steamed shrimp, mussels and clams, rich with the heady hint of white wine and a zesty tomato sauce over a crunchy crust. This recipe calls for the crust to bake separately while the shellfish are steaming to get it crisp and keep the topping from making it soggy. Soaking and draining the mussels and clams to get out the grit is very important to making your final product its best. Make this for dinner or a late lunch al fresco.


Uncooked clams with shell

1 pound(s), littleneck, about 12 clams

Uncooked shelled mussels

1 pound(s), medium

Pizza dough mix

10 oz, 1 prebaked thin pizza crust

Uncooked shrimp

½ pound(s), medium, peeled and deveined

White wine

½ cup(s), dry, or vegetable broth

Fresh parsley

¼ cup(s), flat-leaf, chopped


2 Tbsp, chopped

Fresh thyme

1 Tbsp, chopped

Garlic clove(s)

3 medium clove(s), minced

Crushed red pepper flakes

¼ tsp

Canned diced tomatoes

14 oz, in juice, drained


  1. Scrub the clams and mussels well with a vegetable brush under cold running water. Pull off the hairy beards that may be attached to some of the mussel shells; if it’s difficult, use a small knife. Place the clams and mussels in a large pot of cold water; let them soak a few minutes to release any residual grit, then drain. Repeat for several changes of water until no sand falls to the bottom of the pot.
  2. Preheat the oven to 500ºF. Bake the pizza crust until crispy but still pale, about 8 minutes. Remove from the oven, but leave it on.
  3. Meanwhile, combine the clams, mussels, shrimp, wine or broth, parsley, basil, thyme, garlic, and pepper in a large saucepan; cover and cook over medium heat until the clams and mussels open and the shrimp turn pink, 7–8 minutes (do not overcook). Discard any clams or mussels that don’t open. Transfer the clams and mussels to a large bowl with a slotted spoon; set them aside until they are cool enough to handle, then remove them from their shells. Reserve 1⁄4 cup of their cooking liquid, and a few shells, if desired, for garnish.
  4. Combine the tomatoes and the reserved cooking liquid in a medium nonstick skillet; cook over medium heat until thickened, about 5 minutes.
  5. Spread the tomato sauce over the crust. Place a few mussels and clams in the reserved shells, if using, then distribute all the shellfish evenly over the tomato sauce. Return the pizza to the oven and bake until heated through and the crust is golden, 4–5 minutes. Serve at once. Yields 1/4 pizza per serving.


For an especially dramatic presentation, serve a few of the clams and mussels in their shells.