Ingredients
- ½ lb Calamari
- 4-5 Large Shrimp
- 4 tbsp Cento Imported Extra Virgin Olive Oil, divided
- 1 Lemon, juiced
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1 can Cento Minced Clams (6.5 oz), drained
- 2 tbsp chopped Fresh Basil Leaves
- 1 tbsp chopped Fresh Oregano
- ½ cup Baby Arugula
- 1 tbsp chopped Fresh Italian Parsley
- 2 cups Mozzarella Cheese, shredded
Directions
Preheat oven to 450ËšF. Season calamari and shrimp with two tablespoons olive oil, half of the lemon juice, salt and pepper, then broil until charred. Slice into thin strips and set aside. Roll out pizza dough and grill, flipping once. Place on a tray dusted with flour or cornmeal. Remove crab from gravy, pick meat from shells, and toss with calamari-shrimp mixture. To build the pizza, ladle gravy onto dough and spread a handful of seafood mix evenly on top. Sprinkle with chopped clams, fresh torn basil, oregano leaves and mozzarella. Bake for 15-20 minutes. Toss arugula in bowl with olive oil and lemon. Slice pizza into slices and scatter chopped fresh parsley on top. Mound a handful of arugula in the center of pizza if desired and serve. Serves 4-6.
