Poppy's Scallop White Sauce Gluten Free Pizza (1 Crust)

Over a year, I can look at a couple of hundred recipes searching for something new and exciting, or maybe just a portion of a recipe that will interest me and I'll file it away for another day. 

One day as I was going through my freezer, cupboards, and pantry a light bulb went off in my head. I had just purchased scallop bits from my local fishmonger, had just read about a white sauce I wanted to try (already had the fennel fronds), remembered the gluten free pizza dough in the pantry and then seeing the Gruyere cheese, baby spinach leaves in the fridge, well it sounds like the makings of a fine pizza! Time to let the creative juices flow. 

Poppy's 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)

INGREDIENTS

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

1/2 lbs. sea scallops

1/4 cup bite sized drained marinated artichoke hearts (optional)

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

1Tbsp. 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

DESCRIPTION

This decadent gluten free pizza is a keeper!
The unusual ingredients come together to produce a mouth watering pizza that you, your family and or friends will truly enjoy.

DIRECTIONS

Drain scallops and slice thinly (approx. 1/8"). Put all slices onto a cookie sheet lined with wax paper, gently pat dry with paper towel, and refrigerate 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.
If using marinated artichoke hearts, lay bite size pieces (drained) evenly over the 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 sliced scallops evenly over the sauce. Season scallops with a pinch of kosher salt and ground pepper to taste.
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, and any left over sauce goes very well in an omelet the next morning. 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.
* Regular EVOO (extra virgin olive oil) can be substituted.

W

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