Pizza sea and garden
- Energy Kcal 1831
- Carbohydrates g 197.4
- of which sugars g 16.5
- Protein g 92.1
- Fats g 74.8
- of which saturated fat g 30.11
- Fiber g 10.7
- Cholesterol mg 211
- Sodium mg 3643
- Difficulty: Difficult
- Prep time: 10 min
- Cook time: 15 min
- Makes: 2 pieces
- Cost: Average
- Note plus the rising time (about 2 and a half hours)
PRESENTATION
Sea and garden pizza—oh man—really brings the best of Campania’s coast and gardens right to your table. I mean, this flavorful seafood pizza is just packed. We're talking tender chunks of tuna, zucchini flowers, and creamy burrata cheese on this super soft, moist dough. And look, everything's layered with this bright tomato sauce, soaking right into the base. Every bite? Tangy and super fresh. In Southern Italy, they've really nailed the mix of seafood and vegetable pizza toppings. It is so so good—familiar yet new. Zucchini flowers and capers? Add that garden-fresh touch. Tuna brings in those beach vibes—seriously awesome. Not your everyday pizza, but try it, and you’ll get why folks in Campania love it.
And here's the thing, there's room to play with the dough, too. Some stick to long-leavened dough for that classic chew, but any homemade base makes it special.
For pizza nights needing something different, this garden pizza just hits the spot. Imagine sharing slices with friends outside, cold, bubbly white wine or light craft beer in hand. Just like in Italy. Those crispy edges from baking—man, they get even better with the burrata melting over everything. Some folks mix it up with spianata for a spicy kick or add pepper cream for extra flavor.
Even without extras, this seafood and veggie pizza has that golden look and garden-fresh smell. Makes everyone want another slice. You know why this style's a favorite? It's exciting blending fresh veggies with the taste of the sea.
Italian pizza is about experimenting, enjoying food together, and this vegetable pizza fits that spirit. Stick to the original, or add your twist, you'll have a pizza that's sweet, rich, and totally different from what most pizza shops offer. Pairing it with a light beer or sparkling wine? Makes the experience even more authentic. And you know what? Cannot go wrong.
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INGREDIENTS
- Ingredients for 2 pizzas about 11 inches in diameter
- Manitoba flour 1 cup (200 g)
- Type 00 flour 2.4 cups (300 g)
- Water 1 ¼ cup (300 g) - (at room temperature)
- Fine salt 1.7 tsp (10 g)
- Fresh brewer's yeast 1 ½ tsp (5 g)
- for seasoning
- Tuna in oil 10.6 oz (300 g) - drained
- Tomato purée 1.3 cups (300 g)
- Datterino tomatoes 10 oz (280 g)
- Zucchini flowers 2.5 oz (70 g)
- Burrata cheese 11.5 oz (325 g)
- Salted capers 3 tbsp (50 g) - (to be desalted)
- Basil to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Pizza sea and garden
To prepare the sea and garden pizza, start with the pizza dough: pour room temperature water into a pitcher and dissolve it well (1-2). Pour the bread flour and all-purpose flour into a bowl 3
Add the water, in which you dissolved the yeast, a little at a time 4 and knead with your hands 5. When you have poured half of the liquid, you can also add the salt 6
and continue kneading, pouring the water always a little at a time: knead to obtain a homogeneous mixture 7. You can then add the oil, always a little at a time while continuing to knead 8. Then transfer the dough onto a lightly oiled work surface and knead it 9
until it is smooth and homogeneous 10. Let it rest on the work surface for about ten minutes, covered with the inverted bowl. Once rested, give it folds: imagine the dough ball is divided into 4 parts, take the end of each, gently pull it, and fold it toward the center, finally form it into a sphere again 11 and transfer it into the bowl to rise covered with plastic wrap, in an oven turned off with the light on (78-82°F is the ideal constant rising temperature) 12. Every dough, temperature, and weather condition are factors that influence rising: on average, the dough should take 2 hours to double in volume.
When the dough has doubled in volume 13, remove the plastic wrap, then transfer it to the lightly oiled work surface 14 and divide it with a scraper into 2 parts 15;
You'll get 2 pieces to which you give folds as you did before rising; then flip them over and proceed with rounding, which means forming a spherical shape for both pieces, rotating the dough on the work surface between your palms. Transfer the doughs to a tray and let them rest for another half hour 16, covered with plastic wrap or a cloth. Once the last resting phase is over, take care of the seasoning: wash and halve the cherry tomatoes; gently clean the zucchini flowers and remove the inner part. Desalt the capers by rinsing them under fresh running water and drain the tuna in oil. Oil 2 pans of 11 inches in diameter 17, then spread one of the dough spheres inside, stretching it well with your fingers 18;
once the dough is well stretched on each pan 19, preheat the static oven to 482°F, season the tomato sauce with extra virgin olive oil and salt 20 and season each pizza with it; spread the tomato well, leaving a couple of centimeters from the edge, then take the burrata and empty it, take the "outer" more consistent part and place it on the pizza 21; bake the pizza for about 5 minutes in the preheated static oven at the indicated temperature.
Take the pizza out and distribute the desalted capers 22 and a little more than half of the halved cherry tomatoes 23. Bake the pizzas for another 10 minutes. Then take it out of the oven and add the creamy part of the burrata 24
the halved zucchini flowers 25, the remaining cherry tomatoes cut in half, a few more zucchini flowers, the drained chunks of tuna in oil 26. Complete the sea and garden pizza with fresh basil leaves and if you like, a drizzle of extra virgin olive oil 27 and bake the other one.