Seafood Pizza Santa Elisabetta

Ingredients for pizza sauce

6 tbsp Pure Olive Oil 45 mL
1 medium garlic clove
2 cups sliced onions 500 mL
1 tbsp salt
1 tbsp sugar
2 tbsp oregano:
1 tsp chili or one fresh halapino pepper:
2 cans pastene san marzano tomatoes (whole tomatoes)

Description for pizza sauce

1• It is very important that you heat the oil and add the onions first and the garlic second and fry them to a light golden brown.
2• Add the 2 cans of whole tomatoes
3• Blend in the salt, sugar, oregano and chili
4• Bring to a boil and let cool

This mixture will allow you to spread sauce on 4 large 16" pizzas. recipe courtesy Pizzazz Pizza (circa 1989)
As a rule 2 cups of flour makes a regular thin crust 20" X 14" rectangular pizza. For a thicker crust add more flour

Ingredients: for pizza dough

2 envelopes of active yeast
2 teaspoon sugar
2 tablespoons olive oil
3 tablespoons tenderflake or crisco (tenderflake gives golden colour)
6 to 8 cups unbleached all-purpose flour (depending on your thickness)
2 teaspoons fine salt
2 eggs
half cup milk
half cup 7-up or soda
warm water as needed for soft, medium texture when mixing flour
 
Description:

1•Put the yeast, sugar, olive oil, tenderflake, two eggs, milk and 7-up into a large bowl and let sit for 5 minutes, until the yeast dissolves and the liquid appears creamy.
2• In a large bowl add the flour, salt and the mixture. Gently mix with hands or electric dough mixer and add warm water as neede until a soft, medium texture is achieved.
5• Once the dough blends well together and has a smooth texture remove it from bowl and roll it into a long sausage shape and cut in 4 even slices.
6• Knead the dough until it is smooth, springy, pliant into 4 balls.
This should take about 5 to 8 minutes. Return the dough on a oiled pan and cover with a damp cloth, and let rise until doubled.

Rising generally taken 2 to 3 hours. Makes four large 16 inch pizzas. This recipe courtesy Pizzazz Pizza (circa 1989)

When dressing the pizza you need the following ingredients:


16 large shrimps
24 scallops
16 pieces of crab (artificial can be used to)
1 bag mixed fish (calamar,shrimps,mussels,scallops)
half green pepper
4 large mushrooms
half onion
mozzarella cheese 400 grams
 
Description:

1•Spread dough gently when ready and spread it so it fits a rectangular cooking pan, well oiled.
2• Spread tomato sauce. Don't overdo it, it will become soggy.
5• It is advisable to cook fish in a pan with a little oil. Not more than five minutes. Add white wine, just a sprinkle for taste. Strain the fish to remove all liquid.
6•Spread the fish out generously.
6•Add the cheese, but not to much. The fish won't cook if you cover it with to much cheese. You can put goat cheese if you wish.

Thanks Kristina for family secret Seafood Pizza Santa Elisabetta !!!