Pizza Part 8: East Coast Seafood Pizza

I came up with this pizza recipe after thinking up another recipe, and thinking of the tastes and what would go good with it. Seeing how I had lots of ingredients for that first recipe, I decided to give it a whirl and see if this pizza worked. And boy did it ever! Very tasty and an interesting combination. The family loved it!

So, let’s get cooking!

First, you want to wash the asparagus and chop into 1” slices, approximately. Afterwards, place in a bowl with about 1” of water, cover tightly with plastic wrap, and microwave for about 4 minutes. Remove and sat aside.

Dice the Roma tomato somewhat smallish, and set aside.

Peel the garlic also, and set aside to use the garlic press, or mince it by hand.

For the shrimp and scallops, thaw out if needed, and shell the shrimp. I use the small from Wal-Mart, which only require thawing out and de-tailing. I save both scallop and shrimp liquid and freeze for use in bisques and sauces later on.

Now, time for the sauce. Melt the butter in a saucepan, and with a whisk, mix in the flour. Let the roux cook for a minute until bubbly.

Add the milk slowly, a little bit at a time, stirring with the whisk and using a rubber spatula to scrape down the roux from the sides of the saucepan. Keep stirring while you add all the milk, and stir frequently over medium heat until the cream sauce thickens sufficiently.




The way you find this out is to lift the whisk out of the pan and see if the sauce is dripping off, or clinging. Is it light and dripping off quickly? Or is it thick on the whisk, clinging to it, and dripping off slowly? You want it fairly thick.

Now, add the salt, pepper, parmesan cheese, minced garlic, and the diced Roma tomato. Let cook on low for about 7 minutes, stirring as needed.

Spread the pizza dough on the greased pan. You can either buy prepared pizza dough at Walmart or make your own pizza dough. I do both, keeping bought dough in the freezer for nights when time is at a premium.

Spread the sauce on top evenly, and then the mozzarella cheese.

Take the asparagus and sprinkle on top.

Evenly spread the scallops and shrimp on top of the pizza.






Bake at 425° for about 18 minutes. Remove from oven if bottom of pizza is nicely browned and top is bubbly and slightly browned. This pizza is so worth the effort. Serve and enjoy! ~TMMF

East Coast Seafood Pizza

1 pizza dough
2 Tbl butter
2 Tbl flour
1 c milk
¼ tsp salt
¼ tsp pepper
¼ c parmesan cheese
1-2 cloves garlic
1 Roma tomato
½ bunch tender asparagus spears
6 oz. frozen extra-small shrimp
8 oz. frozen bay scallops
2 c mozzarella