MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Seafood Pizza
Categories: Breads, Seafood, Cheese, Vegetables, Herbs
     Yield: 8 slices

     1 md Pizza Dough; ho-made or
          - store bought
      2 cl Garlic; divided
    1/4 lb Small (U-60) shrimp; peeled
           - deveined, chopped in bite
           - sized pieces
    1/4 lb Sea scallops*; uncooked
    1/4 ts Salt; divided
      1 tb Olive oil
    1/2 c  Whole milk ricotta cheese
           Fresh ground black pepper
    2/3 c  Shredded mozzarella cheese
      2 tb Grated Parmesan cheese
    1/4 ts Dried oregano
      1    Handful sliced red onion
      1 tb Butter
           Chopped parsley; garnish

 Place a pizza stone in the oven and heat to 500°F/260°C OR set your
 pizza oven @ 500°F/260°C.

 Prepare the toppings:

 Mince the garlic, reserving 1 clove in a small bowl for later. Pat
 the shrimp and scallops dry and chop them into bite sized pieces.
 In a medium bowl, mix the shrimp and scallops with 1 clove of the
 minced garlic and 1/4 ts salt. In a medium skillet, heat 1 tb olive
 oil on medium high heat. Cook the seafood for 1 to 2 minutes until
 mostly cooked through, stirring occasionally. When done, transfer
 to a bowl.

 In a small bowl, mix the ricotta with the rest of the salt and
 fresh ground black pepper to taste.

 Bake the pizza:

 When the oven is ready, dust a pizza peel with cornmeal or semolina
 flour. (If you don't have a pizza peel, you can use a rimless
 baking sheet or the back of a rimmed baking sheet. But a pizza peel
 is well worth the investment!) Stretch the dough into a circle,
 then gently place the dough onto the pizza peel.

 Spread an even layer of the seasoned ricotta onto the dough with a
 spatula, then sprinkle on 1/4 cup of the mozzarella cheese. Add the
 shrimp and scallops, reserving the liquid at the bottom of the
 bowl. Top with the remaining 1/4 cup mozzarella cheese and Parmesan
 cheese. Top with red onion, oregano, and 2 pinches kosher salt.

 Use the pizza peel to carefully transfer the pizza onto the
 preheated pizza stone. Bake the pizza until the cheese and crust
 are nicely browned, about 5 to 7 minutes in the oven (or 1 to 2
 minutes in a pizza oven).

 Make the garlic butter and serve: Allow the pizza to cool for a
 minute or two while you make the garlic butter. In a small
 saucepan, melt 1 tb butter with the reserved 1 minced garlic clove.
 Top the pizza with garlic butter and chopped parsley. Slice into
 pieces using a knife, and serve immediately (cutting it with a
 knife is easiest to cut through the shrimp).

 Notes: * If you have access to bay scallops, you can use whole bay
 scallops to replace the chopped sea scallops.

 UDD NOTES: If/when I make this I will definitely use a layer of
 Onofrio's Basilico (http://www.onofrios.com) from my friend Joe
 Anazzo. And fresh sliced basil on top.

 RECIPE FROM: https://www.acouplecooks.com

 Uncle Dirty Dave's Archives

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