Seafood pizza sauce..

. . what do you use for the base sauce on seafood pizza? is the good old fashioned eta seafood sauce (wonderful in salads and other cold stuff) 'edible' after cooking?

The seafood pizzas i had in Italy never had a sauce with the seafood, just a bit of cheese in between the seafood and olives etc.

But you can make a classic sauce easily enough to put under your seafood:
2 tablespoons olive oil
1 tablespoon minced garlic
3 Italian plum tomatoes, peeled and chopped
2 tablespoons tomato paste
2 tablespoons mixed herbs (thyme, oregano, rosemary, basil)
1/2 Teaspoon Salt
1/4Teaspoon Black Pepper

Mix all together and spread on dough.

Then add seafood topping:
shrimps or prawns,
clams or mussels,
calamari rings,
small scallops,
black olives.

Mix together:
1 teaspoon minced garlic,
1 tablespoon olive oil
and sprinkle over the top,

3/4 cup grated mozzarella (in between the seafood - don't cover it all over in NZ fashion)

Bake as quickly and with as high a heat your oven can muster, then sprinkle 1 teaspoon chopped parsley over before serving.

thanks Uli, am trying to avoid a tomato base sauce. for me it just doesnt work with seafood. just after peoples thoughts if they've used a sauce, and if so what kind. . bought/made.

I had a hell seafood pizza the other day, and it seemed like the seafood sauce (thousand island dressing I think? ) was swirled on top after the other toppings had cooked.

As I said above - in Italy there is no sauce with it, just the garlic/olive oil and parsley topping.
So just leave any sauces out if it "doesn't work" for you anyway.

Maybe sweet chilli sauce? You aren't in Italy so can do what works for you!