Scallop, Pesto and Artichoke Heart Pizza
|3/4 cOlive Oil; see note *|
|6 ozBay scallops; or sea scallops, sliced|
|1/2 cGrated Parmesan cheese|
|1 pizza crust; Prepared|
|1/2 cFresh Basil; chopped|
|6 tbpesto; (see below), prepared|
|1 cOil-Packed Sun Dried Tomatoes|
|1/4 cPine Nuts; toasted|
|6 Garlic; minced|
|2 tbParmesan, fresh; grated|
|1 6-oz jarmarinated artichoke hearts|
|SUNDRIED TOMATOE PESTO|
|4 ozmozzarella; grated|
Scallop, Pesto and Artichoke Heart Pizza Preparation
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: email@example.com (Lisa C. Ferguson) Date: Sun, 22 Sep 1996 00:27:21 -0400
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