A homemade seafood pizza at 340 calories. A yeasted dough topped with mixed seafood and light melted cheese.
This Seafood Pizza proves you can make genuinely great pizza at home without a wood-fired oven or heavy toppings. A simple yeasted dough is rolled thin and topped with a spiced tomato passata, mixed cooked seafood, and a light layer of low-fat cheddar mixed with a touch of salad dressing for richness. At 340 calories and 6 WW Classic Points per serving, it is a satisfying homemade alternative to takeout.
Recipe Info
Serves: 4 | Prep Time: 25 minutes plus resting | Cook Time: 15 minutes | Calories per serving: ~340
Nutrition per Serving (Estimated)
Protein: 22g | Fat: 8g | Carbohydrates: 44g | Fiber: 3g
WW Classic Points: Approximately 6 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
For the dough:
- 225g / 8oz strong white bread flour
- 1 teaspoon salt
- 15g / 0.5oz fresh yeast, or 2 teaspoons dried yeast
- 150ml / 0.25 pint warm skimmed milk
For the topping:
- 300ml / 0.5 pint tomato passata
- 1 red pepper, seeded and finely chopped
- 1 to 2 fresh red chillies, sliced
- 1 tablespoon fresh oregano, chopped
- 450g / 1 lb mixed cooked seafood (prawns, mussels, squid)
- 2 tablespoons low-fat salad dressing
- 50g / 2oz low-fat cheddar cheese, grated
- A few fresh basil leaves, shredded
Instructions
- Preheat the oven. Heat the oven to 200C / 400F / Gas Mark 6.
- Make the dough. Place the flour and salt in a large mixing bowl and make a well in the center. Dissolve the yeast in the warm milk, then add to the flour. Mix together with a round-ended knife, adding a little more liquid if needed.
- Knead and rest. Turn the dough out onto a floured surface and knead well until soft and smooth. Cover with a damp cloth and rest for 10 minutes.
- Shape the bases. Knead the dough again briefly, then divide into 4 equal portions. Roll each into a small circle and place on a non-stick baking tray.
- Add the topping. Spoon the passata over each pizza base, leaving a small border around the edge. Scatter with the red pepper, chillies, and oregano, then arrange the mixed cooked seafood on top.
- Add the cheese. Mix the salad dressing with the grated cheddar cheese and dot small amounts over each pizza.
- Bake. Bake near the top of the oven for 10 to 15 minutes, until the base is golden and cooked through and the cheese is melted.
- Finish and serve. Scatter with shredded basil just before serving. Serve hot.
Serving Suggestions
- Serve with a simple side salad dressed with lemon and olive oil
- A drizzle of good olive oil over each slice just before serving adds richness
- Offer with chilli oil on the side for those who like extra heat
- Pair with a chilled glass of dry white wine for a relaxed pizza night
- Cut into smaller slices and serve as a starter for a larger group
Tips and Variations
- Rolling the dough thin helps it cook through fully in the shorter baking time and keeps the overall calorie count lower.
- Frozen mixed seafood, thoroughly thawed and patted dry, works well and is convenient to keep on hand.
- Mixing a little salad dressing into the cheese before topping the pizza adds creaminess while using less cheese overall.
- Adjust the amount of fresh chilli to taste, or omit for a milder pizza suitable for the whole family.
- The dough can be made ahead and refrigerated overnight; bring to room temperature before shaping.
Why This Recipe Works
Making the dough from scratch with a straightforward yeast method gives this pizza a genuinely satisfying, chewy-crisp base without any special equipment. Rolling the bases thin allows them to bake through quickly at a high temperature, which is what gives homemade pizza its characteristic texture. Mixing a small amount of salad dressing into the cheese is the clever trick that adds creaminess and helps the cheese melt smoothly using less of it overall, keeping the calorie count reasonable while still delivering a satisfying, cheesy finish.
Storage and Reheating
Store cooled pizza slices in an airtight container in the refrigerator for up to 2 days. Reheat in a 180C oven for 8 to 10 minutes for the best texture, or in the microwave for convenience. The dough can also be frozen unbaked for up to 1 month.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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