Seafood Pizza | Horry-Georgetown Technical College

Ingredients

• Pizza Dough – will make about 6, 14' pizzas
• 2 LBS Bread flour
• ½ Ounce Dry yeast
• 18 Ounces Water
• 2 Ounces Olive Oil
• .5 OZ Salt
• 2 Ounces Mussels – steamed, removed from shell
• 2 Ounces Littleneck clams- steamed, removed from shell
• 2 Ounces Calamari – tubes thinly sliced, & small tentacles
• 1 ounce onion - small diced
• 1 Each clove garlic - minced
• 2 TBSP Olive Oil
• 2 TBSP Pesto – prepared
• 3 Ounces Marinated Artichoke Hearts – Roughly Chopped
• 1 Ounce Oil Packed Sun dried Tomatoes – chopped
• Salt and Pepper to taste
• 6 ounces Rich Tomato Sauce – Prepared
• 2 TBSP Fresh Basil – cut chiffonade or chopped
• Extra Virgin Olive Oil as needed