Salted Egg Seafood Pizza

Steps

How to make it

Prep 20 min · Cook 18 min

1. Prep: clean seafood mix 180 g (shrimp, squid, etc.) and cut bite-size; pat thoroughly dry; wash basil 10 g; blend salted egg sauce 適量 with salted egg yolk sauce 2 tbsp into a flowing golden base and taste to adjust.
2. Preheat oven to 220°C; brush pizza crusts 2 pc lightly with olive oil 1 tbsp.
3. Heat a little oil in a skillet over medium; spread seafood in a single layer and sear until 70% cooked with light char (shrimp pink, squid curled, about 2 minutes); set aside to avoid overcooking in the oven.
4. Spread the golden sauce evenly on crusts, leaving about 1 cm bare at the edge.
5. Top with seared seafood and basil; season with sea salt 1/3 tsp and black pepper 1/4 tsp.
6. Bake at 220°C for 8–10 minutes until the crust is golden crisp and the sauce bubbles lightly.
7. Rest 2 minutes, slice, and serve hot to match Second Floor Cafe golden flowing seafood pizza.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions