Hot Honey Calamari Pizza
Seafood pizza? Yes, please. Our recipe for hot honey calamari pizza is perfect for seafood pizza skeptics. It not only includes smokey grilled calamari, but piles on salty, crispy prosciutto and spicy-sweet hot honey. The low-fat, high-protein, omega-3 calamari adds a healthy and filling twist to this whole recipe. Soon, the pizza will be devoured and everyone will be wondering what the next calamari pizza masterpiece will be!
Hot Honey Calamari Pizza
Prep time: 20 minutes
Cook time: 15 minutes
Ready in: 2 hours 5 minutes (including resting time for dough - about 30 minutes with store bought dough)
Yields: 2 pizzas
For dough: (Tip: This recipe can be made with 1 pound store-bought pizza dough! Simply bring dough to room temperature and proceed with step 2.)
● Olive oil, for greasing bowl
● 1 cup warm water (110-115°F)
● 1/2 tsp. sugar
● 1 tsp. active dry yeast
● 2 1/2 cups all-purpose flour, plus more for dusting
● 1 tsp. kosher salt
● 1 lb. The Town Dock Calamari Rings, thawed
● 1/2 cup canned San Marzano crushed tomatoes
● 2 tbsp. olive oil, divided
● 2 cloves garlic, finely grated
● 1/4 tsp. minced fresh oregano
● 1/4 tsp. kosher salt, plus more, to taste
● 8 oz. fresh mozzarella cheese, sliced and torn in half
● 4 oz. thinly sliced prosciutto
● 1 shallot, thinly sliced
● Freshly ground black pepper, to taste
● 1 cup baby arugula
● 3 tablespoons hot honey (Tip: To make hot honey, combine 3 tablespoons honey, 1 teaspoon hot sauce, and 1/4 teaspoon crushed red pepper flakes in a small bowl.)
● 1 teaspoon crushed red pepper flakes
1. For dough (skip this step if you have store-bought dough): Grease large bowl with olive oil and set aside. Combine water, sugar and yeast in bowl of stand mixer fitted with dough hook attachment. Mix on low speed until combined, about 30 seconds. Let stand until yeast is foamy, about 5 minutes. Add flour and salt. Mix on medium speed until smooth dough is formed, about 3 to 6 minutes. Alternatively, knead dough on floured work surface for about 10 minutes. Transfer dough to prepared bowl and cover with plastic wrap. Let rest at room temperature until doubled in size, about 1 hour 30 minutes.
2. Heat a grill to medium-high heat and oil grates. Combine crushed tomatoes, 1 tablespoon olive oil, garlic, oregano and 1/4 teaspoon salt in a small bowl.
3. Divide dough into 2 balls. On a lightly floured surface, press each ball into a 10-inch round circle. Working in batches, transfer dough round to lightly floured pizza peel. Quickly slide dough round onto grill. Grill until char marks appear, about 2 to 3 minutes.
4. Flip dough round over. As the dough cooks, spread 1/4 cup of tomato sauce over the dough, leaving a 1/2-inch border. Top evenly with half the mozzarella, 3 ounces of prosciutto, and a few tablespoons of shallots. Continue to grill pizza, covered, until crust is golden-brown and cheese is melted, about 5 to 8 minutes. Repeat with remaining dough round, tomato sauce and toppings.
5. Meanwhile, heat remaining oil in a large skillet over medium-high heat. Add calamari and cook, stirring occasionally until fully cooked, about 2 to 4 minutes. Season with salt and pepper, to taste. Top pizzas with arugula, calamari, a drizzle of hot honey and crushed red pepper flakes. Slice and serve.