MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Seafood Pizza
 Categories: Breads, Seafood, Cheese, Vegetables, Herbs
      Yield: 8 slices

      1 md Pizza Dough; ho-made or 
           - store bought
       2 cl Garlic; divided
     1/4 lb Small (U-60) shrimp; peeled
            - deveined, chopped in bite
            - sized pieces
     1/4 lb Sea scallops*; uncooked
     1/4 ts Salt; divided
       1 tb Olive oil
     1/2 c  Whole milk ricotta cheese
            Fresh ground black pepper
     2/3 c  Shredded mozzarella cheese
       2 tb Grated Parmesan cheese
     1/4 ts Dried oregano
       1    Handful sliced red onion
       1 tb Butter
            Chopped parsley; garnish

  Place a pizza stone in the oven and heat to 500 F/260 C OR set your
  pizza oven @ 500 F/260 C.

  Prepare the toppings:

  Mince the garlic, reserving 1 clove in a small bowl for later. Pat
  the shrimp and scallops dry and chop them into bite sized pieces.
  In a medium bowl, mix the shrimp and scallops with 1 clove of the
  minced garlic and 1/4 ts salt. In a medium skillet, heat 1 tb olive
  oil on medium high heat. Cook the seafood for 1 to 2 minutes until
  mostly cooked through, stirring occasionally. When done, transfer
  to a bowl.

  In a small bowl, mix the ricotta with the rest of the salt and
  fresh ground black pepper to taste.

  Bake the pizza:

  When the oven is ready, dust a pizza peel with cornmeal or semolina
  flour. (If you don't have a pizza peel, you can use a rimless
  baking sheet or the back of a rimmed baking sheet. But a pizza peel
  is well worth the investment!) Stretch the dough into a circle,
  then gently place the dough onto the pizza peel.

  Spread an even layer of the seasoned ricotta onto the dough with a
  spatula, then sprinkle on 1/4 cup of the mozzarella cheese. Add the
  shrimp and scallops, reserving the liquid at the bottom of the
  bowl. Top with the remaining 1/4 cup mozzarella cheese and Parmesan
  cheese. Top with red onion, oregano, and 2 pinches kosher salt.

  Use the pizza peel to carefully transfer the pizza onto the
  preheated pizza stone. Bake the pizza until the cheese and crust
  are nicely browned, about 5 to 7 minutes in the oven (or 1 to 2
  minutes in a pizza oven).

  Make the garlic butter and serve: Allow the pizza to cool for a
  minute or two while you make the garlic butter. In a small
  saucepan, melt 1 tb butter with the reserved 1 minced garlic clove.
  Top the pizza with garlic butter and chopped parsley. Slice into
  pieces using a knife, and serve immediately (cutting it with a
  knife is easiest to cut through the shrimp).

  Notes: * If you have access to bay scallops, you can use whole bay
  scallops to replace the chopped sea scallops.

  UDD NOTES: If/when I make this I will definitely use a layer of
  Onofrio's Basilico (http://www.onofrios.com) from my friend Joe
  Anazzo. And fresh sliced basil on top.

  RECIPE FROM: https://www.acouplecooks.com

  Uncle Dirty Dave's Archives

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