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Title: Scallop, Pesto and Artichoke Heart Pizza
Categories: None
Yield: 1 Servings
| 6 | tb | Prepared pesto (see below) |
| 1 | Prepared pizza crust or Boboli (12 inch) | |
| 1 | Jar (6 oz) marinated artichoke hearts ( I marinate my own wi | |
| 4 | oz | Low/No fat grated mozzarella cheese |
| 6 | oz | Bay or sea scallops slice into 1/4 inch thick rounds (up to |
| 2 | tb | *fresh* grated Parmesan cheese |
| SUNDRIED TOMATOE PESTO | ||
| 1 | c | Oil-Packed Sun Dried Tomatoes, drained (ca. 6oz.) |
| 1/2 | c | Grated Parmesan Cheese |
| 1/2 | c | Fresh Basil, chopped |
| 1/4 | c | Pine Nuts, toasted |
| 6 | Cloves Garlic, minced | |
| 3/4 | c | Olive Oil, * see note |
Preheat oven to 450F. Spread pesto over pizza crust within 1/2 inch from edge. Drain artichokes and reserve marinade in bowl. Cut large artichoke hears in half and arrange them evenly over pesto. Sprinkle mozzarella over pizza. Rinse scallops and pat dry; toss well in reserved artichoke marinade oil and drain. Put scallops on pizza and sprinkle with Parmesan cheese. Bake pizza until bottom of crust is crisp and cheese has melted. Scallops cook fast, but should be opaque in center. Takes about 6 to 8 minutes. (Bake on middle oven rack.)
Serves 4.
Sundried Tomatoe Pesto:
* use some from the tomatoes jar
Combine tomatoes, Parmesan, basil, pine nuts, and garlic in processor. With machine running, gradually add oil until smooth paste forms. Add salt and pepper to taste. Substitutions: I used the dry Sun Dried Tomatoes and then rehydrate them. I also lower the oil and use Fat Free parmesan cheese.
Shrimp is great on this, as well! Enjoy!
Posted to Digest eat-lf.v096.n162
From: filmgal@magicnet.net (Lisa C. Ferguson)
Date: Sun, 22 Sep 1996 00:27:21 -0400
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