DirectionsStep1In the bowl of a stand mixer, combine warm water, yeast and honey; let for 15 minutes.Step2In a medium bowl, combine flour, rosemary, garlic powder and sea salt; whisk.Step3Add olive oil and 2 cups flour mixture to the yeast. With the dough hook attachment, process for 2 minutes on speed 2.Step4Scrape the sides of the bowl, increase the speed to 3 and process, add more flour to it until it forms a ball clinging to the hook and cleaning the sides of the bowl.Step5Increase the speed to 4 and knead for 4 minutes until smooth.Step6Remove from the bowl and form a ball by pulling under. Place the dough in a lightly oiled bowl, swirling it around to coat.Step730 hours or until it doubles in size.Step8When time is up, punch the dough to deflate, form a ball again, cover and let it rise for another hour.Step9While the pizza rises for the second time, prep the pizza pan by greasing it with butter and evenly sprinkling in cornmeal; set aside.Step10Start making the adapted Mornay Sauce.Step11When the second rise is done, transfer onto a lightly floured work surface. Lightly sprinkle the dough and rolling pin with flour and roll it down to a 16-inch diameter (pizza pan 14”).Step12Transfer the dough to the prepared pizza pan and bring the sides up.Step13Preheat oven to 450oF.Step14On medium heat, add butter and when it’s melted, add flour; whisk and cook until the roux turns blonde, about 5 minutes.Step15Add warm milk; whisk again. Add the cheeses and whisk until melted. Add nutmeg, white pepper and ground sea salt; whisk once again and simmer for 10 minutes or until the sauce thickens.Step16From here, the Mornay Sauce is adapted for this recipe. Add cooking sherry and basil; stir and cook on medium-low for 5 minutes.Step17If not using it right away, place some wax paper on top, making sure it touches the surface to prevent a skin formation.Step18In a small skillet over medium heat, add oil and clarified butter. When hot, cook onions and red peppers for 3 minutes. Add garlic and sauté for 1 minute; remove from the heat and set aside.Step19Cover the entire bottom of the pizza with Mozzarella cheese. Evenly place crab meat, prawns and scallops on top. Sprinkle on the vegetable mixture and then ladle the Mornay sauce over, covering all the ingredients. S…Step20Transfer to the preheated oven and bake for 22 minutes or until the seafood is cooked. Let sit for 15 minutes before slicingIngredientsIngredients2 teaspoonsActive Dry Yeast1 cupWarm Water (between 105-110oF)½ tablespoonHoney2 ½ cupsBread Flour (and more if needed)1 tablespoonDried Rosemary (or to taste)1 teaspoonGarlic Powder¼ teaspoonGround Himalayan Sea Salt2 tablespoonsOlive Oil (plus more for coating)add Butter (as needed, to grease pizza pan)½ teaspoonYellow Cornmeal (for dusting pizza pan, or as needed)½ tablespoonUnbleached All-Purpose Flour (for more for work surface and rolling pin)4 tablespoonsButter4 tablespoonsUnbleached All-Purpose Flour3 cupsWarm Milk¾ cupGruyere Cheese (grated)¾ cupPecorino Romano Cheese (grated)0.12 teaspoonNutmeg (freshly grated)1 pinchWhite Pepper1 pinchGround Himalayan Sea Salt1 teaspoonSherry (cooking)1 teaspoonDried Basil Leaves1 teaspoonOlive Oil1 teaspoonClarified Butter½ cupRed Onions (finely chopped)½ cupRed Peppers (finely chopped)3 large clovesGarlic (pressed)2 cupsMozzarella Cheese (grated)1 cupCrab Meat (about 235 g)13 Large Prawns (deveined, rinsed and halved, about 300 g)12 Large Scallops (halved, about 250 g)½ cupGrana Padano Cheese (grated)add Hot Paprika (sprinkled on top)See moreFrom clubfoody.comRecipeDirectionsIngredientsExplore further3 Delicious Fish & Seafood Pizza Recipes - George …georgehughesfishmong…Seafood lover's pizza - Homemade pizza at its best - …seafoodexperts.com.auMy seafood pizza - Easy, authentic Italian recipesitalyum.comSeafood Pizza Recipe: How to Make It - Taste Of Hometasteofhome.comSeafood pizza recipe - The Italian Tastetheitaliantaste.comRecommended to you based on what's popular • Feedback
Step-by-Step Guide to Prepare Jamie Oliver Seaf…
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