Pizza Calamari
A crispy, golden pizza topped with tender rings of calamari in a light, garlicky tomato sauce and a blanket of melted mozzarella. This Italian-American favorite brings the flavors of the coast right to your table with a satisfying crunch and a delicate briny sweetness.
For 4 servings
- prep · ~10 min
Activate the yeast.
In a small bowl, combine warm water (110°F), sugar, and yeast. Let it sit for 5-10 minutes until frothy and bubbly.
TIPWater hotter than 120°F will kill the yeast. It should feel like warm bath water. - knead · ~10 min
Make the pizza dough.
In a large mixing bowl, combine flour and salt. Make a well in the center, pour in the yeast mixture and olive oil. Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
TIPTo test if dough is ready, poke it with a finger. If it springs back, it's kneaded enough. - rest · ~60 min
Let the dough rise.
Place the dough in a clean, lightly oiled bowl. Cover with a damp kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
- prep · ~5 min
Prepare the calamari.
1.Rinse the squid tubes thoroughly under cold water and pat completely dry with paper towels.2.Slice the tubes crosswise into 1/2-inch thick rings. Ensure they are very dry to avoid oil splatter.TIPDry squid is crucial for a good sear. Any moisture will cause them to steam instead of fry. - fry · ~5 min
Flash-fry the calamari.
1.Heat the oil in a deep saucepan to 350°F.2.Working in small batches, fry the squid rings for 45-60 seconds until just opaque and lightly golden.3.Remove immediately with a slotted spoon and drain on paper towels.TIPDo not overcrowd the pan — this drops the oil temperature and makes calamari greasy. Fry in 3-4 batches. - saute · ~10 min
Make the quick tomato sauce.
1.In a pan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant (30 seconds).2.Add the crushed tomatoes, dried oregano, chili flakes, and a pinch of salt.3.Simmer for 10 minutes until the sauce thickens slightly.TIPDon't brown the garlic — it turns bitter. A quick sauté until just fragrant is perfect. - prep · ~5 min
Preheat the oven to 475°F.
Place a pizza stone or inverted baking sheet in the oven as it heats. A hot surface is the secret to a crispy crust.
TIPPreheating the stone for at least 30 minutes yields the best results. - assemble · ~5 min
Shape the pizza and add toppings.
1.Punch down the risen dough and divide it into two equal balls.2.On a floured surface, stretch or roll one ball into a 12-inch round.3.Spread half of the tomato sauce on the dough, leaving a 1-inch border for the crust.4.Scatter half of the fried calamari rings evenly over the sauce.5.Top generously with half of the shredded mozzarella cheese.TIPUse your hands to stretch the dough — a rolling pin can deflate all the air bubbles, making the crust dense. - bake · ~12 min
Bake the pizza.
Carefully transfer the pizza to the hot pizza stone. Bake for 10-12 minutes, until the crust is puffed and deep golden brown and the cheese is bubbly and starting to brown.
TIPAvoid opening the oven door too early — you'll lose precious heat. - garnish · ~1 min
Garnish with fresh parsley and serve with lemon wedges.
Remove the pizza from the oven, sprinkle with chopped parsley, and serve immediately with lemon wedges on the side. Squeeze a little fresh lemon juice over the hot pizza right before eating.
TIPA final squeeze of lemon just before eating brightens the rich, savory flavors and elevates the calamari's natural sweetness.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat squid rings exceptionally dry before frying to prevent dangerous oil splatter and ensure a crispy crust.
- 2Fry calamari in small batches and keep oil at a steady 350°F to avoid greasy, rubbery rings.
- 3For the crispiest pizza crust, preheat your pizza stone or baking sheet for at least 30 minutes at 475°F.
- 4Use your hands to stretch the dough instead of a rolling pin to preserve air bubbles and a light, airy crust.
- 5Squeeze fresh lemon juice over the finished pizza just before serving to brighten the rich, savory flavors.
- 6Assemble the pizza with calamari under the cheese to keep the rings tender and prevent them from drying out in the oven.
Adapt it for your goals.
Spicy arrabiata
Add extra red chili flakes and a splash of white wine to the tomato sauce for a punchier, spicier base that complements the sweet calamari.
herb crusted calamariHerb-crusted calamari
Toss the raw squid rings in a mixture of semolina, dried parsley, and garlic powder before frying for an extra-crunchy, aromatic coating.
lemon garlic white pizzaLemon-garlic white pizza
Skip the tomato sauce and spread the dough with a garlicky lemon-butter cream sauce (butter, cream, lemon zest, garlic) for a milder, coastal-inspired twist.
gluten freeGluten-free
Replace the all-purpose flour with a 1:1 gluten-free flour blend and ensure all other ingredients (yeast, spices) are certified gluten-free.
Why this is on our healthy list.
Lean Protein from Squid
Calamari is a low-fat, high-protein seafood that provides essential amino acids for muscle repair and satiety.
Rich in Selenium
Squid is a natural source of selenium, an antioxidant mineral that supports thyroid function and immune health.
Moderate Calcium from Mozzarella
The shredded mozzarella contributes calcium for bone strength, while the moderate amount keeps the dish balanced.
Antioxidants from Tomato & Garlic
The homemade tomato sauce delivers lycopene and vitamin C, and garlic provides anti-inflammatory allicin compounds.
Frequently asked questions
Overcooking is the culprit. Fry the rings for only 45–60 seconds until just opaque and golden, then bake them briefly on the pizza to finish without toughening.
