Pizza with Scallops and Pesto

  • Active Time 15m
  • Total Time 1h 50m

Makes one 9-inch pizza

At seaside pizzerias all over Italy, treasures from the sea find their way atop the familiar disk of dough. In this recipe, the intense heat of the oven sears the marinated sea scallops as they sit on a layer of emerald pesto.

ingredients

  • 6 large, plump sea scallops, about 5 ounces total weight, cut in half horizontally if very thick
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • Juice of 1/2 lemon
  • 1 tablespoon coarsely chopped fresh flat-leaf (Italian) parsley
  • 2 green onions, including the pale green tops, thinly sliced
  • 1/2 recipe Neapolitan pizza dough, completed through the second rising
  • All-purpose flour for dusting
  • 1 clove garlic
  • 1 tablespoon purchased basil pesto

Companion recipe: Neapolitan Pizza Dough

directions

In a small bowl, combine the scallops, 1 tablespoon olive oil, lemon juice, parsley, green onions, salt and pepper to taste. Stir to mix well, cover and let stand for 20 minutes.

Meanwhile, place a pizza stone or unglazed terra-cotta tiles on the lowest rack of an oven. Preheat to 500 degrees F.

Place the ball of dough on a lightly floured pizza peel or rimless baking sheet. Sprinkle a little more flour on the top of the dough and, using your fingertips, press evenly into a round, flat disk about 1 1/2 inches thick and 5 inches in diameter. Lift the dough and gently stretch it with your fingers and then over the backs of your fists, using the weight of the dough to allow it to grow in size. While you are stretching the dough, gently rotate the disk. Continue stretching and rotating the dough until it is about 1/4 inch thick and 9 inches in diameter and has a rim about 1/2 inch thick. Try not to let the center of the disk become too thin in comparison to the edges. Dust the peel or baking sheet with more flour and gently lay the disk in the center.

Pass the garlic clove through a press held over the dough, then rub the garlic evenly over the surface. Using the back of a tablespoon, spread the pesto as evenly as possible over the dough. Using a slotted spoon, remove the scallops from their marinade and distribute them over the dough. Sprinkle a little of the marinade over the top.

Gently shake the peel or baking sheet back and forth to make sure the pizza has not stuck to it. If it has, gently lift off the stuck section and sprinkle a little more flour underneath. Using the peel or baking sheet like a large spatula, quickly slide the pizza onto the hot pizza stone or tiles.

Bake until the edges are golden and crisp, 8-9 minutes. Remove the pizza with a large metal spatula and slide it onto a dinner plate. Drizzle with olive oil, if desired, and serve at once.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 430

nutrition information per serving

101 calories; 4g total fat; 4mg cholesterol; 142mg sodium; 12g carbohydrates; 1g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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