Title: Pizza with Scallops and Pesto
Categories: Pizza, Scallops, Herbs, Cheese
Yield: 2 Servings
6 lg Sea scallops
1 tb Extra-virgin olive oil;
- plus more for drizzling
1/2 Lemon; juice of
1 tb Fresh flat-leaf parsley;
- (Italian), minced
2 Green onions; chopped
Salt
Pepper; coarsely ground
1/2 Recipe Neapolitan pizza
- dough; completed through
- the second rising
All-purpose flour, for
- dusting
1 cl Garlic
1 tb Genovese pesto
The recipe calls for about 5 ounces (155 g) total weight of
scallops. If they are very thick, cut in half horizontally. As
for green onions use the green tops as well.
In a small bowl, combine the scallops, 1 tablespoon olive oil,
lemon juice, parsley, green onions, and 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 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 11/2 inches (4 cm) thick and 5 inches (13 cm) 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 (6 mm) thick and 9 inches (23
cm) in diameter and has a rim about 1/2 inch (12 mm) 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.
