Alaska Cod Surf Pizza

A freshly baked pizza topped with breaded cod, tomatoes, onions, and cheese

  • Preparation Time: 10 minutes
  • Cook time: 35 minutes
  • Yield: 4 servings


  • 4 portions/pieces (about 1.75 oz. each) frozen breaded/battered Alaska Cod Fillets
  • 2 to 3 Tbsp Avocado or Olive Oil
  • 6 to 8 fresh Sage Leaves
  • 12-inch par-baked Pizza Crust*
  • 1-1/2 tsp dried Italian Seasoning, divided
  • 1/2 tsp Garlic Salt
  • 1/4 tsp Red Chili Flakes
  • 1/4 cup thinly-sliced Red Onion
  • 8 Grape or Cherry Tomatoes, halved
  • 4 oz. shredded Mozzarella Cheese


Cook breaded/battered Alaska cod fillets according to manufacturer’s directions, reducing total baking time to 18 minutes. Break each fillet into 4 to 5 pieces.

Heat oil in a small pan over medium heat; add sage leaves and fry 30 to 60 seconds, just until crisp. Turn off heat; remove leaves from oil onto a plate. Place pizza crust onto a baking/sheet pan. Brush crust lightly with the warm oil. Sprinkle on garlic salt, chili flakes and 1 teaspoon Italian seasoning. Place cooked fish pieces on crust. Add red onion, fried sage, cheese, tomatoes and remaining Italian seasoning.

Bake in a 400°F convection (or 425°F conventional) oven for 12 to 14 minutes, until cheese is melted and bubbly.

*If using fresh pizza dough, form into a 12-inch crust; transfer to a spray-coated baking sheet/pan, then par-bake for 5 to 7 minutes before adding oil and toppings.

Recipe courtesy of Alaska Seafood Marketing Institute (ASMI)