{"id":3616,"date":"2013-01-25t10:19:56","date_gmt":"2013-01-25t15:19:56","guid":{"rendered":"\/\/www.bulkreeftv.com\/?p=3616"},"modified":"2016-11-23t16:18:33","modified_gmt":"2016-11-23t16:18:33","slug":"seafood-pizza","status":"publish","type":"post","link":"\/\/www.bulkreeftv.com\/seafood-pizza\/","title":{"rendered":"seafood pizza"},"content":{"rendered":"<p><em>makes 1 large (8 slices)<\/em><\/p>\n<ul>\n<li>12 oz. can san marzano diced tomatoes<\/li>\n<li>2 t tomato paste<\/li>\n<li>flour<\/li>\n<li>olive oil<\/li>\n<li>1 med purple onion, 1\/2 chopped, 1\/2 sliced thin<\/li>\n<li>6-7 fresh basil leaves, rolled and sliced thin (chiffonade)<\/li>\n<li>1 t dried basil<\/li>\n<li>1\/2 t dried oregano<\/li>\n<li>pizza dough, from pizzeria, enough for 1 large pizza (or store bought crust such as boboli brand)<\/li>\n<li>3 cloves garlic, minced<\/li>\n<li>1 t crushed red pepper<\/li>\n<li>24 cnt. med shrimp, peeled and deveined, tails off<\/li>\n<li>24 cnt. nantucket bay scallops, or 12 (10-20 cnt.) dry pack sea scallops cut in half<\/li>\n<li>1 lb. live mussels<\/li>\n<li>6 oz. squid, domestic rhode island or monterrey cut into 1\/2-inch rings include heads<\/li>\n<li>6 oz. fresh chopped clams<\/li>\n<li><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-large wp-image-3621\" src=\"\/\/www.bulkreeftv.com\/wp-content\/uploads\/2013\/01\/pizza-2-241x248.jpg\" alt=\"pizza-2\" width=\"241\" height=\"248\" \/>3 t reggiano parmesan cheese, grated<\/li>\n<li>3\/4 cup mozzarella cheese, grated<\/li>\n<li>8 anchovies, ortiz brand if possible<\/li>\n<\/ul>\n<p>pre heat oven to 450\u00ba<\/p>\n<p>make sure dough is room temperature<\/p>\n<p>place pizza stone into oven and let it come up to temperature<\/p>\n<p>in a med saucepan heat 1t olive oil over med-high heat<\/p>\n<p>add 1\/2 the garlic, the chopped onion and saut\u00e9 till onions start to soften<\/p>\n<p>add tomatoes, with juice, tomato paste, dried basil, oregano and red pepper flakes<\/p>\n<p>stir and reduce until sauce thickens then take off the heat<\/p>\n<p>bring water to boil in med. pot, then turn down to simmer<\/p>\n<p>add scallops and shrimp for 2 min. then scoop out with slotted spoon and set aside<\/p>\n<p>next add squid rings, heads and chopped clams and poach for 2 min. scoop out and set aside<\/p>\n<p>steam mussels in 1\/2 inch of water and white wine for about 2 min. until they just start to open, then remove each one from shell and set aside<\/p>\n<p>sprinkle flour on a large cutting board and some on your peel (giant pizza spatula)<\/p>\n<p>roll out dough on cutting board\u00a0(if you know how to throw the dough, go for it) otherwise stretch it out by hand and then roll it out.<\/p>\n<p>pinch around the edges of the dough, to contain sauce, place on peel<\/p>\n<p>at this point, until you get more familiar with sliding the pie around on the peel, i find it easier to get the dough directly onto the stone before topping it.<\/p>\n<p>dust stone with a bit of flour before placing dough on it<\/p>\n<p>spoon sauce over dough then drizzle a little olive oil over sauce<\/p>\n<p>sprinkle about 3\/4 of the parmesan and the mozzarella over sauce<\/p>\n<p>spread the rest of the garlic and slices of onion around<\/p>\n<p>arrange all the seafood and anchovies over cheese<\/p>\n<p>sprinkle the rest of the cheese over the top<\/p>\n<p>bake for about 8 min. or until cheese is bubbling and crust is golden brown<\/p>\n<p>remove to cutting board, garnish with basil chiffonade and slice into 8 pieces<\/p>\n","protected":false},"excerpt":{"rendered":"<p>the following recipe makes one large pizza. i like to make two smaller pizzas for easy handling. invite some friends over, gather in the kitchen, put \u2018em to work, have a ball and enjoy!<\/p>\n","protected":false},"author":4,"featured_media":6110,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[30,108,92,285,21,39],"aioseo_notices":[],"_links":{"self":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/3616"}],"collection":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/comments?post=3616"}],"version-history":[{"count":0,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/3616\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media\/6110"}],"wp:attachment":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media?parent=3616"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/categories?post=3616"},{"taxonomy":"post_tag","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/tags?post=3616"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}