Pizza di Mare (seafood pizza).

Or as the Russians might say, leave no pressure-cooker behind.

a reply to: halfoldman

Pizza Calamari ftitti:



Unfortunately with calamari these days, it's all strips

On a pizza I'd like old-school rings,

The Germans had their sauerkraut and gherkins, but the Italians pickled weird stuff, like artichokes, mussels and calamari.

So my perfect pizza topping would be a round and sloppy calamari ring.

So uncooked, yet so tenderized.

Straight from the pickle jar.

So Ideally I'd' also like a massive prawn (which would be a "crayfish" and mainly illegal).

Are you prawn again and looking for cod?

What fish that's not in kitty's can could we flake on the pizza?

This is snoek.

Tastes great, but mind the bones.

Tuna Pizza:



Out of a can can.
Although I'm not a fan fan.

Here my advice is, don't skimp on the garlic.

With canned tuna I also like it when the fish is baked to a crisp.

Getting a bit brownish around the edges?

Good, just a little more, but no more sogginess, and brings out the taste.

Abalone pizza.

Essentially a big sea-snail, the availability and legalities may vary between countries (in South Africa it's considered highly endangered).

So my ever making this recipe chances are zero; but just for interest's sake.

Seeing that red stuff he's squirting on the pizza dough, and it might be the tomato-base.

But a few Sundays back I saw something at the pub, and you know they always have these videos on YouTube on what generally not to do in certain countries, or with certain nationalities (especially older people).

So there's this elderly German dude who comes to the pub every Sunday evening.
And so he came with his local girlfriend (a late middle-aged lady), and they ordered a plate of chips.

And as soon as they put it down, she starts squirting tomato-sauce on it.
And his mouth hung open in shock.
He was absolutely horrified.

She apologized, and they were at least still exchanging glances when I left, but yeah, with ze Germans, mind the ketchup.

As far as abalone goes (or as we call it here, "perlemoen"), I recall having it as a kid when you could still get it from exchanges with divers who had permits.

And they made this rice dish with it, and everyone got just a little bit.
And ooh it's so special.

And they asked me what I thought, and from the mouth of babes: "The more you chew; the tougher it gets".

Stunned silence.
Then everyone nodded and laughed uproariously.
So if it's going on the pizza, I'd say less is more.

The shells made cool ashtrays though.