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Pizza

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This pizza has an excellent flavor. Although I usually prefer a thin and crispy crust for my pizzas, this one works very well with a more soft, bread style crust too.

Preparation Time: 30 minutes    Serving Size: 4

  • 1 12-inch pizza crust
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 4 cloves garlic, crushed
  • 1/2 cup dry white wine
  • 1/4 cup fresh lemon juice
  • 1 teaspoon dried dill or 1 tablespoon fresh, minced
  • 1 cup mozzarella cheese, shredded
  • 1 cup gruyere cheese, shredded
  • 3 large sea scallops, abductor muscle removed, sliced horizontally
  • 1/2 pound medium shrimp, peeled and deveined
  • dried oregano
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Heat oven according to crust directions.

Melt butter in a medium non-stick sauté pan over medium-low heat. Add flour and stir for 2 minutes. Add garlic and stir for 1 minute. Add wine and lemon juice and reduce by half, stirring often, about 15 minutes. Remove from heat, stir in dill and allow to cool.

Spread cooled sauce over pizza dough. Spread mozzarella and gruyere cheeses over the sauce. Now top with the scallops and shrimp. Sprinkle with dried oregano. Baked until crisp and shrimp just turn pink.

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