Pizza Arrabiata


  1. Slice shrimp into ¼ inch pieces, shell mussels, and mince garlic.
  2. Sauté garlic in olive oil over medium-high heat until caramelized. Add shrimp, mussels, then season with salt, black and red pepper. Add crushed plum tomatoes and simmer on low heat for 3 minutes.
  3. Hand stretch dough and spread arrabiata mixture on top.
  4. Cut five mozzarella slivers and add in a star around pizza.
  5. Bake in an oven set to 525º F for 6-7 minutes until crust is golden brown.


  • 10 oz dough made from Assoluti® Flour
  • 3 oz Bacio® LMWM Block, sliced
  • 2 each Bay Winds® Shrimp, White 16-20 Count, RPDT/On, divided
  • 2 Peak Fresh Produce® Garlic, Clove(s)
  • 10 each Roma® Whole Black Mussels
  • 3 each Piancone® Plum Tomatoes
  • 1 oz Piancone® Extra Virgin Olive Oil Unfiltered
  • to taste Roma® Red Pepper Flakes
  • to taste salt and pepper