400 gr. pizza dough,
5 ounce pizza sauce,
5-6 shrimp (size 21-25),
2 tablespoon canned baby clams, drained,
3 ounce calamari rings,
2 ounce small scallops,
1 teaspoon minced garlic,
1 tablespoon olive oil,
3/4 cup grated mozzarella,
1 teaspoon chopped parsley,
25 ml. Pernod liquor,
salt and pepper to taste
Roll the pizza dough and put it over a lightly greased pizza tray.
In a frying pan, heat the olive oil and saute the garlic.
After 3 minutes add the calamari rings and scallops and saute for 2 minutes. Deglaze with the Pernod and season them with salt and pepper.
Spread the pizza sauce over the dough.
Cut the shrimp to two along their length.
Apply all the seafood toppings evenly and sprinkle with the mozzarella cheese and chopped parsley on top.
Season the Seafood pizza with salt and pepper and bake it in a preheated oven at 400 F.