• 15 oz jar of roasted red peppers
• 1 tbsp extra virgin olive oil
• 1 shallot, minced
• 1 teaspoon of Dijon mustard
• 1/3 cup white wine
• 1 cup vegetable broth
• 1 cup of crushed tomatoes
•  6 cloves thinly sliced garlic
• 1 tsp crushed pepper flakes
• 2 tbsp caper berries with 1 tsp of their brine.
• 1 lb Dakota bread dough, or dough of seedy multi-grain bread
• 2/3 lb scallops
• 1/3 cup sugar
• ¼ cup salt
• 20 grinds black pepper
• Corn meal
• Snipped basil and chives
• 1 lemon, cut into wedges

Divide room temperature dough into four 4 oz pieces and stretch to preferred personal pizza size.  Let rise.

Create the sauce. Puree the red peppers, olive oil, shallot and mustard. Pour puree into a hot sauce pan (medium-high) and cook until the shallot flavor mellows, about 15 minutes. Add wine, broth, tomatoes, garlic, pepper, and capers. Simmer to reduce for about 20 minutes

Soak scallops in 1/3 cup sugar, ¼ cup salt, pepper and 6 cups fresh water for 45 minutes. Preheat oven to 500®

Place disks of dough on baking sheet with corn meal to prevent sticking. Top the pizzas with the sauce, drained and dried scallops, and snipped basil. To make a cheese version, shave Parmesan and grated Romano cheese onto each.

Cook for about 12 minutes, remove from oven and let rest for 2 more minutes.  Slice with sharp knife or pizza cutter and serve with snipped chives and lemon wedges.

Recipe by Meagan McKeever