Seafood and Fresh Herb Pizza
Seafood and Fresh Herb Pizza
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Seafood and Fresh Herb Pizza

10 MIN
10 MIN
4 small thin-crust pizzas



  1. Place a pizza stone on the grate. Preheat the grill, setting the burners to high.
  2. On a floured work surface, divide the dough into 4 pieces. Roll one piece of dough at a time to a circle about 10 inches (25 cm) in diameter. Place the rolled-out dough on a sheet of parchment paper.
  3. Top each pizza with 1/4 cup of the crème fraîche and one-quarter of the onion. Season well with pepper. Place 1 pizza at a time on the pizza stone, close the lid and cook for 8 to 10 minutes, or until the crust is golden brown.
  4. In a bowl, combine the green onions and herbs. As they come off of the grill, garnish each pizza with the herb mix and top with seafood. Drizzle with olive oil.

Good with...


  1. Delicious!!! I wish i had more!!! Ok so first of all, to make CREME FRAICHE, you mix 2 cups of cream 35% with 3 1/2 tablespoons buttermilk. Then cover and leave at room temp for 24h or until it thickens. It becomes like greek yogurt or even honey texture and is ready to spread. I added garlic sprouts (Fleur d'ail) to the herbs and added cooked pancetta on top. Yum!!

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