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Scallop Dakota Pizza

 
  • 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

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