Scallop Pizza

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This recipe came about from a spontaneous moment during an evening I had a lady over for a pizza cookery.  We picked up a bunch of different ingredients, made our way to my house and got creative. I grabbed scallops because I love and wondered how it would taste on pizza. The chimichurri came into play due to a fresh batch of chimichurri sauce, and I thought the scallops would taste better without a tomato sauce. The moment we tasted this yummy creation we knew it was a pie worth sharing and most definitely cooking again.



Ingredients  (for two pies)

1 Trader Joes  Garlic Herb Pizza Dough, One package is enough for four piescollage pizza

½ pound Scallops, ¼ “ slices

¼ of a red onion thinly julienned

4-6 fresh basil leaves julienned

½ cup of White Cheddar

½ cup of Gruyere  Cheese

  • Or use your favorite cheeses, white cheeses work best

2 Baby Bella mushrooms, thinly sliced

Fresh Chimichurri Sauce (homemade preferably, will post a recipe soon)


Preheat oven to 400°F

Remove pizza dough from package and cut out 3 (6-inch) rounds. Roll out dough on a floured surface into approx 6 inches round. Place on baking sheet

Spread 1 1/2 to 2 Tbsp. of the chimichurri sauce evenly on the pizza, leaving a 1/2-inch border. Top with cheeses per pizza. Distribute toppings over pizza in any combination, if desired, crushed red pepper.

Place pies on a baking sheet (spray Pam or brush pans with olive oil) or pizza stones (with a sprinkling of corn meal)

Bake pizzas until the crust is golden brown and the cheese melted and bubbling for about 15 minutes. Serve hot.



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