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Chatham Harvesters

Cape Cod Pizza | Scallop White Pizza

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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