Seafood Pizza
This seafood pizza loads a bread-flour crust with shrimp, scallops, tuna, crabstick and fish sticks, so every slice has several kinds of seafood on it. The dough blends strong and weak flours for a chewy but tender base, and a chili and tomato sauce gives the toppings some heat. Thirty cloves of garlic is a lot, and it is the point. The recipe makes twelve servings, which suits a crowd.
Instructions
Combine the high-protein flour, low-protein flour, yeast, cold water, first tablespoon of salt and the oil, and knead until the dough is smooth and stretchy.
Cover the dough with aluminium foil and rest it in the fridge for 2 hours.
Prepare the shrimp, tuna, onion rings, scallops, fish sticks, crabstick and garlic. Mix them together briefly and leave them to rest for 3 minutes.
Stir together the tomato sauce, chili sauce, the second tablespoon of salt and the pepper to make the sauce.
Roll the dough out into a circle and spread the sauce over it. Arrange the seafood topping evenly on top.
Bake at 200°C for about 30 minutes.
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