Seafood Pizza Recipe
Seafood Pizza Recipe photo by Taste of Home
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Seafood Pizza Recipe

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4.5 2 7
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I adapted this rich treat from a friend's seafood enchilada dish. The thick creamy cheese sauce is an ideal match for the scallops, shrimp and imitation crabmeat. Plus, it's special enough for guests and can be made in a hurry.
TOTAL TIME: Prep: 35 min. Bake: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 35 min. Bake: 15 min.
MAKES: 4 servings


  • 1 package (6-1/2 ounces) pizza crust mix
  • 3 tablespoons butter, divided
  • 2 tablespoons all-purpose flour
  • 3/4 cup milk
  • 1/4 cup chicken broth
  • 1/4 cup shredded Monterey Jack cheese
  • 1/4 cup shredded Swiss cheese
  • 1/4 pound uncooked bay scallops, chopped
  • 1/4 pound peeled and deveined cooked shrimp, chopped
  • 1/4 pound imitation crabmeat, chopped
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • Paprika, optional

Nutritional Facts

2 each: 570 calories, 28g fat (16g saturated fat), 141mg cholesterol, 926mg sodium, 43g carbohydrate (5g sugars, 1g fiber), 35g protein.


  1. Prepare pizza dough according to package directions. Press onto a lightly greased 12-in. pizza pan; build up edges slightly. Prick dough thoroughly with a fork. Bake at 400° for 5-6 minutes or until crust is firm and begins to brown.
  2. Meanwhile, in a large saucepan, melt 2 tablespoons butter over medium heat. Stir in flour until smooth. Gradually stir in milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in Monterey Jack and Swiss cheeses until melted. Remove from the heat.
  3. In a large skillet, melt the remaining butter over medium heat. Add scallops; cook and stir for 3-4 minutes or until firm and opaque. Stir in the shrimp, crab and 3 tablespoons cheese sauce. Remove from the heat.
  4. Spread remaining cheese sauce over the crust. Top with the seafood mixture; sprinkle with mozzarella cheese and paprika if desired. Bake for 13-16 minutes or until golden brown. Let stand for 5-10 minutes before cutting. Yield: 4 servings.
Originally published as Seafood Pizza in Quick Cooking May/June 2004, p32

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Chrispencerachel User ID: 4608942 137112
Reviewed Jan. 1, 2011

"This made a fantastic pizza. Next time though, I think I'll put it over some pasta. Either way: delicious!!"

jayfeather01 User ID: 4459916 205968
Reviewed May. 14, 2010

"Very good! I made this for my 16th birthday party and it was a hit with the family! I highly recommended it! :)"

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