He has never heard of it. It must be an American invention. But he says yours looks amazing and he wishes he was there to eat it.

Wow..thank you. What a nice thing to say.
i got it at the Italian market ...it is made in Italy. This wonderful market has a huge variety of pastas. Bay Cities groceries --for you Angelenos.
Horrible PITA to cook but really fun to eat.

Some sort of awful seafood pizza. I'm not that Catholic, but this is one of the few things I observe because my now deceased grandmother was very religious, it reminds me of her and it's one day.

awww so sweet.
which seafood?
I have liked clam & garlic pizza (canned clams). One day I�ll make it.

Prawns mainly, but I always think prawns are terrible in a dish they just have no flavour. Supposedly some squid on it too, but I must have missed that.

Of course, clam and garlic is a famous east coast pizza here in the US (in case bensyd wasn't aware).

When I was in college, there was a field study day. I won't go into all the details but it took place in Chicago, and for lunch we ended up at one of the famous deep dish places. Our host for the day declared we had to try his favorite pizza, shrimp and spinach deep dish. It was amazing. I think I've only had shrimp on a pizza once since then, but I certainly wouldn't be against it. Squid, which I love, not so sure about that one.

So clams yes, shrimp yes, squid no. Crawfish would work. I could maybe see thinly sliced octopus on a white pizza. Probably the same for lobster. I can't think of any other seafood that I'd want on a pizza. And I don't think I'd order a seafood pizza, even if I were observing the Lenten food rules .

I'd be all over a shrimp scampi pizza, like the below (photo not mine).

Wolfgang Puck's most requested pizza at his original Spago restaurant was with smoked salmon, creme fraiche, dill, and maybe capers or red onions ?? It was great and I think only pizza with seafood I have had.
I miss Spago. He was one of the first celebrity chefs & his restaurant was the hottest spot in town....I always would see movie stars there when I could score an impossible reservation.

Ooh - first time I�ve seen lemon with pizza. Doesn�t that make the tomato sauce a bit strange?

I guess a clam & garlic pizza needs for the canned clams and garlic to saut� together in olive oil before adding to the pizza.

No tomato sauce on that pizza.

If you ever make it south on Hwy 1 to Half Moon Bay, there's a local pizza shop called Verazzano that makes an awesome clam pizza, and serves it with fresh lemons on the side.

We have two pizza places near us. One does "tavern style" pizza (though thankfully they cut it in wedges, not squares) and they have a shrimp, pesto and tomato pizza that's excellent. They also just added a pizza with dill pickles on it that was surprisingly awesome. (I can't remember all of the ingredients and it's temporarily off the menu.) The other place, which does Roman style pizza, makes one with ricotta, zucchini and lemon zest that is amazing.

I thought as much. Tomato sauce wouldn't go on that pizza.

Yes to pickles on the pizza. Now I am craving my pastrami pizza with pickles. I also like the idea of the lemon zest with ricotta--will have to try.

I think it was also that I'd been out and by the time I got home options were limited, pretty sure this was just frozen prawns from Argentina via Vietnam. If they were bathed in garlic and parsley that would've changed things. I really wanted sushi but nothing on Deliveroo. The pub I was at had fish tacos $4 each or farmed barramundi for $46 which is ridiculous. By the time I was ready to order the kitchen was closed because of the silly laws around alcohol on Good Friday (pubs/bars/restaurants serving alcohol must close by 10pm and, weirdly, there are no takeaway alcohol sales allowed including at bottle shops the entire day)

But generally I find seafood on pizza is not great. Cheese and seafood are hard to do together. I'd definitely try the clam and garlic though. Is it the whole east coast or specific to an area? Chicago deep dish pizza is phenomenal. Not sure it's really pizza but damn it's good.

I remember in the 1990s that pizza you're describing was everywhere. That was when the "gourmet pizza" fad was at its peak, along with pesto and sundried tomatoes on focaccia and wedges with sweet chilli sauce and sour cream. Lol

We feel the same way about Kenji recipes. Most of them are over complicated and too rich. We�ve found a lot of the complications of his recipes don�t add value and just serve to complicate the prep and cooking. We avoid most of serious eat recipes these days, aside from a handful of recipes that seem reasonable, and their temperature guides for sous vide.