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Mediterranean Seafood Pizza


  • 2/3 cup O&CO. Clementine & Lemon Olive Oil
  • 2 tbsp. O&CO. Spice Mix
  • 3 tbsp. fresh chopped thyme
  • 1 tsp. coarse ground salt
  • 2 teaspoons fresh ground pepper
  • Juice of two oranges
  • Zest of 1 orange
  • 1 fresh tuna steaks, 8 oz. and 1 inch thick each
  • 8 oz. shrimp, tails removed and peeled/deveined
  • 1-2 tbsp. cornmeal (for dusting pizza stone)
  • 1 13.8-oz can refrigerated pizza dough
  • 1 cup tightly packed baby spinach leaves
  • 2-3 Roma tomatoes, thinly sliced crosswise
  • 1 4.4-oz. O&CO. Kalamata Black Olives, coarsely chopped
  • 3 tbsp. fresh chopped flat-leaf parsley, for garnish
  • Crumbled feta, for garnish
  • Orange wedges, for garnish


  1. Place pizza stone in cold oven and turn on heat to 400°F. 
  2. Preheat pizza stone according to manufacturer’s directions.
  3. In a small mixing bowl, whisk together first seven ingredients.  
  4. Cut tuna and shrimp into 1-inch pieces; place in a 1-gallon zip-top freezer bag. 
  5. Add half of the seasoned oil and seal bag, squeezing out as much air as possible. 
  6. Marinate seafood for while pizza stone is preheating.
  7. Roll pizza dough onto heated pizza stone dusted with cornmeal; use a pastry brush to brush a bit of remaining oil over crust.
  8. Lay spinach and tomato slices on crust in alternating pattern. 
  9. Sprinkle chopped black olives over spinach and tomatoes.
  10. Drain seafood and sprinkle evenly over pizza.
  11. Place pizza in oven and bake for 10-15 minutes, or just until bottom of crust is golden brown and seafood is opaque.
  12. Remove from oven, and sprinkle parsley and cheese over pizza.
  13. Drizzle with remaining seasoned oil.
  14. Cut into wedges and serve with orange wedges for squeezing. *Serves 4 as a light meal or 8 as an appetizer.

Prep Time: 20-30 minutes
Cook Time: 15 minutes