Here's a twist on a pizza, I hope you enjoy. We did.
Cape Cod Pizza
Yields 2 servings or 4 servings as an appetizer
INGREDIENTS
½ pound of Chatham Harvesters Bay or Sea Scallops
4 strips of bacon or prosciutto (optional)
1- 8-12 inch round of pizza dough
2 teaspoons of heavy cream
2 -ounces of fresh mozzarella
1 ½ -ounce of taleggio (or your choice of cheese)
1 once of finely grated parmesan
A drizzle of balsamic vinaigrette
Ground pepper
DIRECTIONS
Preheat oven to 450 degrees.
Place a pizza stone in the oven for one hour. ( If no pizza stone, use a cookie sheet - do not preheat it in the oven)
Meanwhile, rinse and pat dry the scallops, salt, and pepper.
Cut bacon into strips and wrap around each scallop. Set aside.
Drizzle cream over the stretched dough.
Break the mozzarella into large pieces and place on top of the dough, do the same with the taeggio.
Arrange the scallops wrapped in bacon on the pizza
Grind as much pepper as you prefer on the pizza.
Using a slide or wedge, place the pizza on the stone. If you have no slides or wedges, remove the stone from the oven and quickly build the pizza
Bake until the crust is brown, the bacon has crisped around the scallops, and the cheese bubbles.
Remove from oven and sprinkle with parmesan cheese and drizzle with balsamic.
Serve immediately
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