Seaport Pizza: From the ocean to the pizza oven

By Sandy Oliver
Posted April 05, 2011, at 9:17 p.m.

Mark Coleman of Harbor Watch Farm in Bucksport is pretty sure he invented this pizza, which he describes as “my own personal pizza favorite.” I have to say I can’t remember ever seeing a seafood pizza before.

Mark says that you can use any pizza dough that you like. He uses pre-mades sometimes, favoring the thin version of large prepackaged flatbreads that can double as pizza crust. Pizza sauce is optional, he says.

I think a flavorful tomato sauce can be pretty powerful around the delicate flavors of shellfish, so though Mark did not say so, you might want to adapt something like ricotta cheese to the role of a sauce spread over the dough. Also, Mark wrote, “I like a light amount of cheese but add as much as desired.” When he has them, he uses fresh basil and oregano, too.

Seaport Pizza

Serves three

Pizza dough

2 tablespoons olive oil

pizza sauce (optional)

garlic to taste, minced fresh or powder

12 small shucked shell steamer clams or 2 8-ounce cans baby clams

1/4 pound small Maine shrimp

20 fresh shucked mussels

Parmesan cheese or any cheese you like

Italian spice blend or basil and oregano

Preheat oven to 425 degrees. Spread olive oil on dough, coat with a little pizza sauce. Sprinkle on minced garlic or garlic powder to taste, and place clams and-or mussels and shrimp evenly across dough. Sprinkle grated cheese of your liking. Sprinkle with Italian spice to taste or fresh basil and oregano when available. Bake for 15 minutes, slice and serve. printed on April 24, 2017