This month I was featured on the Cooking Channel and made a deep-dish pizza for the feast of seven fishes. On Christmas Eve Italian families celebrate and have a dinner with seven dishes of seven fishes. Here is a take on that pizza using two of my favorite seafood choices — crab and scallops. Many people think that seafood may not be good on a pizza, but it can be delicious with the right recipe. Enjoy.
Trending Recipe: Seafood Pizza
Author: Pizza Today
Recipe type: pizza
Ingredients
- 1 9-13 ounce dough ball
- 6 ounces tomato sauce
- 7 ounces sliced whole-milk mozzarella
- 2 ounces shaved smoked provolone or smoked scamorza cheese
- 6 scallops
- 3- 4 ounces crab (cleaned and shredded)
- ½ ounce heavy cream
- ¼ ounce minced Calabrian peppers in oil
- ½ ounce diced white onion
- ¼ ounce minced garlic
- Butter
- Salt and pepper
- Grated Romano
- EVOO
- 2 Bay leaves
- Chopped parsley
Instructions
- Sauce preparation: Over medium heat, sauté the onions in olive oil.
- Once the onions turn translucent add the garlic.
- Add tomato sauce, bay leaves and Calabrian peppers, then let simmer for 5 minutes.
- Add the crab and heavy cream, then continue to simmer for three minutes. Set aside.
- Using a medium sized sauté pan over medium heat, sauté scallops in butter.
- Season with salt and pepper. Set aside but keep warm.
- Stretch and shape your dough into a 12-inch circle.
- Layer mozzarella slices on pizza and place pizza into the oven.
- When pizza is half way cooked, remove it from the oven.
- Spoon on your tomato sauce and crab, then top with shaved provolone or scamorza.
- Place pizza back into the oven.
- Take pizza out of the oven and cut into 6 slices.
- Place 1 scallop medallion on each slice.
- Finish with grated Romano and parsley.
- Discard bay leaves and enjoy.
