Grill/Barbecue
Grilled Spicy Andalusian Seafood Pizza
- Prep time 30 minutes
- Cook time 10 minutes
- Serves 8 (as a light dinner) or 16 (as an appetizer)
Author Notes
This is my riff on something I saw whilst watching famed travel guide Rick Steves' long-running PBS European travel program several years ago. The dish he showcased was actually a plated dinner at a seaside restaurant, and for some reason, it just sounded better as a pizza to me. :-) This recipe can also be baked in your oven, which is perfect for bringing a touch of sunshine during winter months. You can also feel free to substitute chicken (grill chicken before topping and cooking pizza because chicken will not be cooked thoroughly otherwise) for the seafood, or add lobster, crab, clams, mussels, oysters, and/or calamari. —gr8chefmb
What You'll Need
Ingredients
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1 cup
extra virgin olive oil [divided use]
-
1 tablespoon
smoked paprika
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1 tablespoon
garlic powder
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1 tablespoon
onion powder
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2 tablespoons
chipotle pepper sauce
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1 teaspoon
coarse ground salt
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2 teaspoons
coarse ground pepper
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2
oranges, zest and juice of both
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4
fresh tuna steaks, each 8 oz. and 1 inch thick
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2 pounds
fresh shrimp, tails removed and peeled/deveined
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2 tablespoons
cornmeal (for dusting pizza stone, if using)
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2 cups
tightly packed baby spinach leaves
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2-6
Roma tomatoes, thinly sliced crosswise
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1
15-ounce can cannellini beans, rinsed and drained well
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1
bulb fresh fennel, thinly sliced (tops reserved and finely chopped for garnish)
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4 tablespoons
fresh chopped flat-leaf parsley
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Shaved Manchego or Parmesano Reggiano cheese, for garnish
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Orange wedges, for garnish
Directions
- Preheat your grill, and pizza stone, if using, according to manufacturer’s instructions. In a small mixing bowl, whisk together 2/3 cup olive oil, paprika, garlic powder, onion powder, pepper sauce, salt, pepper, orange zest and orange juice. Cut tuna and shrimp into 1-inch pieces; place in a 1-gallon zip-top freezer bag. Add half of the seasoned oil and seal bag, squeezing out as much air as possible. Marinate seafood for 10-15 minutes (or while pizza stone is preheating, if using).
- Shape and roll pizza dough into two crusts. If placing crusts directly onto grill grates, brush one side of each crust with half of remaining 1/3 cup of olive oil and place oil side down onto grill. If using pizza stone, dust with cornmeal and place crust on top. Grill crust for 1-4 minutes, grill top open or closed, or just until bottom is light golden brown with visible grill marks, if grilling over direct heat.
- Flip crusts over and brush with remaining olive oil. Lay spinach and tomato slices on crust in alternating pattern. Sprinkle cannellini beans and fennel over spinach and tomatoes. Drain seafood and sprinkle evenly over pizzas.
- Place pizzas on grill/pizza stone, and close grill lid; grill for 3-4 minutes, or just until crust is cooked through and shrimp turn pink. Remove from grill; sprinkle with reserved chopped fennel tops, parsley and cheese over pizzas. Drizzle with remaining seasoned oil and additional chipotle pepper sauce. Cut each pizza into 8 wedges and serve with orange wedges for squeezing.
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