Pizza time 2...Poppy's Spicy Asian Scallop White Sauce Gluten Free Pizza (1 Crust)

 ★★★★★

Poppy's Originals

Prep Time: 45 minutes 

Cook Time: 15 minutes 

Total Time: 1 hour 

Difficulty: Medium-hard

Servings: 2 per pizza 

Source: Poppy's Originals

INGREDIENTS

1 Schar brand gluten free pizza crust (9-10 in diameter)

1/2 lbs. sea scallops

2 Tbsp. prepared Hoisin sauce

1/2 Tbsp. garlic powder

1 cup (+/-) fresh baby spinach leaves, stems removed

1/2 cup (+/-) shredded gruyere cheese

1-2 Tbsp. grated Parmesan Cheese (dry, not fresh)

*3 Tbsp. (+/-) black garlic EVOO

Kosher salt


White sauce;

1 cups heavy cream

1/2 Tbsp. dried basil

1/8 cup chopped fennel fronds

1/2 Tbsp. dried chives

3/4 tsp. finely grated lemon zest

1 Tbsp. fresh lemon juice

1/4 tsp. garlic powder

pinch of crushed red pepper flakes (optional)

1/8 tsp. (+/-) kosher salt

1/8 tsp. (+/-) fresh ground pepper

*The white sauce recipe is enough for 1 Schar brand pizza crust (9-10 in. diameter).

Double all ingredients for 2 pizzas (9-10 in.) or one large 18 inch pizza.

DESCRIPTION

This wonderful spicy gluten free pizza is a wonderful addition to your menu!
Just a little Asian twist to an already wonderful pizza.
The unusual ingredients come together to produce a mouth watering pizza that will change the way you eat pizza.

DIRECTIONS

Drain/dry scallops and cut into small bite size pieces. Put all pieces into sealable bowl and add Hoisin sauce and garlic powder. Stir and mix well, cover and refrigerate (at least 1 hour) until you are ready to assemble your pizza.
Puree; cream, basil, fennel, chives, lemon zest, lemon juice, garlic powder, red pepper flakes (optional), kosher salt and ground pepper (to taste) with a food processor or an immersion blender for 15-30 seconds, until thick and creamy. Do not over blend, sauce should be very thick, like whipped cream.
Preheat oven @ 410 degrees (Schar product instructions).
Place crust onto a pizza pan and start to "build" your pizza.
Drizzle black garlic EVOO onto pizza crust and then brush evenly to cover completely (thinly). Lightly sprinkle kosher salt over the crust on the outside edges only.
Sprinkle half of the Parmesan cheese evenly over crust.
Next, lay the fresh baby spinach leaves evenly over the crust.
Put tablespoon sized dollops (6-8) of the white sauce evenly over the spinach, spread the sauce to cover, leaving a 1/2" outside border.
Sprinkle remainder of Parmesan cheese evenly over pizza.
Lay spicy scallop pieces evenly over the sauce.
Evenly spread the shredded gruyere cheese over the scallops.
Place finished pizza onto the center rack and cook for 12-15 minutes, until cheese just starts to brown. To increase browning of cheese, change oven to broil (high) and cook for additional 1-2 minutes, do not over cook, crust will burn.
Remove from the oven and let stand for 2-3 minutes.
Slice and serve immediately.

NOTES

White sauce can be made 1-3 days in advance.
* Regular EVOO (extra virgin olive oil) can be substituted.

W


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