Charleston Seafood Recipe List


171 E. Bay Street, Charleston, SC 29401


4 Each 9" Pizzas


3/4 lb Medium Shrimp
1 each Pizza Dough, see recipe
1/2 c Goat Cheese
1/2 c Tasso Ham, sliced thin
1/2 c Spinach, Fresh
1 each Red Onion, sliced thin
4 1/2 c Mozzarella Cheese, shredded
1 c Ricotta Cheese
1/2 bunch Basil, chopped
1/2 bunch Oregano, chopped
To taste Salt and Pepper
24 oz Orange Juice, fresh
1/2 bunch Basil
1 T Chili Paste
1/4 c Brown Sugar


  • Cook shrimp in salted boiling water.
  • When cooked but still tender, shock shrimp in ice water and strain.
  • Reserve shrimp and chill.
  • Mix ricotta cheese, basil, and oregano until smooth.
  • Add salt and pepper to taste, reserve and chill.
  • Combine orange juice, basil, chili paste, and brown sugar in sauce pot.
  • Reduce mixture until a syrup consistency is achieved.
  • Strain the reduction and reserve at room temperature.

    Ingredients For Pizza Dough

    1 each Package of Active Dry Yeast
    2 t Honey
    1 c Warm Water (110 to 120 degrees)
    2 c All Purpose Flour
    1 t Kosher Salt
    1 T Olive Oil

    Method For Pizza Dough

  • Place the yeast, honey and 1/4 cup of the warm water in a bowl separate.
  • Combine the flour and the salt in the bowl of a mixer.
  • Add the oil, the yeast and honey mixture and the remaining 3/4 cup of warm water.
  • Using the dough hook, mix on low speed until the mixture comes cleanly away from the the bowl and it adheres to the dough hook. This takes approximately 4 to 6 minutes.
  • Place the dough onto a lightly floured surface and knead by hand for 2 to 3 minutes.
  • Place in bowl and cover with a clean moist towel and set in a warm area of the kitchen.
  • Allow for the dough to rise 30 to 40 minutes. The dough should almost double in size and be somewhat stretchy and elastic.
  • Divide the dough in four equal portions (or two portions if bigger pizza is desired)
  • Work each portion into a smooth ball by pulling the dough down around the sides and tucking it up under the dough ball.
  • You can also cup your hand over the dough ball and make firm circular motions on a clean surgace to obtain a smooth ball.
  • Lightly flour the dough portions and set on a floured sheet pan.
  • Sprinkle with additional flour and cover loosely with food film.
  • Let the dough rest for 20 minutes before making pizzas or it can be refrigerated and kept for up to two days.

    Method For Pizza Assembly

  • Preheat oven to 425 degrees.
  • Roll out pizza dough to 10 inches with a rolling pin and flour to avoid sticking.
  • Spread ricotta mixture evenly onto dough.
  • Divide spinach, shrimp, red onion, and tasso ham between each dough and top with mozzarella.
  • Place pizzas on pizza tins or sheet pans and bake at 425 degrees until dough is crisp and cheese begins to turn golden brown.
  • Remove pizzas from oven and cool slightly.
  • Top pizzas with goat cheese and drizzle with orange reduction.

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