A coastal Italian-inspired recipe from U.S. Pizza Team member Dave Conti of Red Planet Pizza (Ansonia, CT) Yield
Makes 1 large pizza
Inspired by the coastal flavors of Southern Italy, this Sorrento-style Frutti di Mare pizza keeps things fresh, light, and focused. There’s no cheese, so the seafood takes center stage. The toppings go on raw and cook directly on the pizza, then the finished pie gets a final pop of lemon zest and herbs.
About the Chef: Dave Conti (Red Planet Pizza, Ansonia, CT)
U.S. Pizza Team member Dave Conti is known for bringing a precision-minded, competition-level approach to seafood pizza, focusing on restraint, ingredient quality, and clean flavor balance. He recently earned 1st place in a Non-Traditional New Haven-style category for his White Clam Pizza and also placed 3rd in an Italian sandwich competition in Las Vegas with an Italian-style lobster roll. This Sorrento-style Frutti di Mare pizza follows the same philosophy: keep it simple, keep it fresh, and let the seafood do the talking.
INGREDIENTS
Dough
- 250g Neapolitan-style pizza dough (well fermented, ideally about 48 hours)
60–65% hydration recommended - Bench flour, as needed
- 1 can crushed San Marzano tomatoes
- 1 tbsp. Olive oil
- Sea salt, to taste
- Italian seasoning, to taste
- Chili flakes, to taste (use a very small pinch)
Seafood Toppings (Use Very Fresh Seafood Only)
- 6 clams, scrubbed (chopped or small/whole)
- 6 shrimp, peeled and deveined (chopped)
- 6 mussels
- 12 bay scallops
- Just under ¼ pound calamari, thin sliced
Finish
- Fresh lemon zest, to taste
- Olive oil, to taste
- Fresh parsley, to taste
- Optional: fresh basil, to taste
INSTRUCTIONS
1) Preheat the Oven
Preheat a high-heat deck oven to 725–775°F.
High heat is essential to cook the seafood quickly without drying it out.
2) Prepare the Tomato Base
In a bowl, mix crushed San Marzano tomatoes with sea salt, a drizzle of olive oil, Italian seasoning, and a very small pinch of chili flakes. Taste and adjust seasoning as needed. Tip: Keep the sauce light. This pizza is about the seafood.
3) Stretch the Dough
Stretch the dough into a round with a thin center and a defined rim. About 10-12″ wide.
4) Sauce the Pizza
Spread a thin layer of the tomato base over the dough. Don’t overload it.
5) Add the Seafood
Evenly scatter the clams, chopped shrimp, mussels, scallops, and thin-sliced calamari across the pizza.
Tip: Thin slicing the calamari helps it stay tender.
6) Drizzle and Bake
Lightly drizzle the pizza with olive oil and bake until the crust is blistered and the seafood is cooked through.
The shrimp should turn opaque, the scallops should be just firm and tender, and the shellfish should open naturally.
7) Finish and Serve
As soon as the pizza comes out of the oven, microplane fresh lemon zest over the top. Finish with a light drizzle of olive oil and a sprinkle of fresh parsley. Add basil if desired. Slice and serve immediately.
Important Food Safety Precautions
This recipe includes shellfish that is cooked directly on the pizza. Undercooked shellfish such as clams and mussels 
can carry harmful bacteria, viruses, or toxins if they are not properly handled, stored, and cooked thoroughly.
To reduce food safety risks:
- Purchase shellfish only from reputable, approved suppliers
- Keep shellfish cold (below 40°F) until ready to use
- Discard any shellfish with cracked shells or any that are open and do not close when tapped
- Clean all shellfish thoroughly before applying to the pizza
- Cook shellfish thoroughly to an internal temperature of at least °145 for 15 seconds. Clams and mussels should open fully during cooking; discard any that remain closed after baking
- If you are pregnant, immunocompromised, elderly, or very young, consult a medical professional before consuming shellfish and avoid any undercooked seafood.
Red Planet Pizza and the U.S. Pizza Team recommend following all local food safety regulations and safe-handling guidelines when preparing shellfish.
