This Foodie Friday pizza’s topping gives a nice taste and a creamy texture reminiscent of seafood alfredo plus only takes a few minutes to make!

Kathy Whyte/ WNBF News

Seafood Pizza (prep. time 20 minutes.  Yield 6-12 slices)

1 lb. pizza dough

1 lb. seafood (can use chunk imitation lobster or crab or fresh scallops, shrimp, crab and white fish combo)

¼ C. whipped cream cheese

½ C. shredded parmesan cheese

2 C. shredded mozzarella cheese

½ C. shredded American cheese

3 Tb. olive oil

2 cloves of garlic diced or grated

1 Tb. each dried or fresh oregano and basil

2 stalks green onion sliced.

(flour for rolling and corn meal to keep dough from sticking to pizza peel and pizza stone)

Preheat oven to 450 with a pizza stone on the lower rack.  Roll out the room-temp dough on a flour-coated surface as thinly as you like it.  Thin for a crisp crust. Thicker for a more bread-like crust. Position the pizza on a pizza peel dusted with corn meal or semolina or large pizza pan. Spread the olive oil evenly on the dough, right out to the edge.  Evenly distribute the diced or grated garlic on top. Sprinkle with oregano and basil.  With a spoon, dollop the cream cheese evenly on the crust.  Top with the seafood, American, mozzarella and parmesan cheeses.  Carefully slide the pizza from the peel directly onto the hot stone in the oven.  Remember the stone will be SUPER hot! Or place pizza in a pan and place on the lower rack.  Bake for 10-15 minutes, turning about halfway through, until cheese is melted, seafood is cooked and crust is brown.  Move pie to the top shelf for a little browning of the cheese toward the end.  (If using a pizza stone, slide the pizza onto the peel and move to the top shelf.  It should be firm enough to slide directly onto the rack.  If you have your doubts, you can place a sheet pan on the rack to slide the pizza onto safely.) Remove from oven, sprinkle chopped green onions on top and drizzle with a little olive oil.  Allow to cool for a few minutes before cutting to keep cheese from sliding off the slices.