Scallop, Pesto And Artichoke Heart Pizza Recipe
Servings: 1
Ingredients
- 6 Tbsp. Prepared pesto (see below)
- 1 x Prepared pizza crust or possibly Boboli (12 inch)
- 1 jar (6 ounce) marinated artichoke hearts ( I marinate my own with balsamic vinegar, water, Basil, Rosemary, Thyme and fresh crushed garlic overnight-no oil, no fat!)
- 4 ounce Low/No fat grated mozzarella cheese
- 6 ounce Bay or possibly sea scallops slice into 1/4 inch thick rounds (up to 8)
- 2 Tbsp. fresh* grated Parmesan cheese
- 1 c. Oil-Packed Sun Dry Tomatoes, liquid removed (ca. 6oz.)
- 1/2 c. Grated Parmesan Cheese
- 1/2 c. Fresh Basil, minced
- 1/4 c. Pine Nuts, toasted
- 6 x Cloves Garlic, chopped
- 3/4 c. Extra virgin olive oil, * see note
Directions
- 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 proportionately 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 till bottom of crust is crisp and cheese has melted. Scallops cook fast, but should be opaque in center. Takes about 6 to 8 min.
- (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 in oil till smooth paste forms. Add in salt and pepper to taste.
- Substitutions: I used the dry Sun Dry Tomatoes and then rehydrate them. I also lower the oil and use Fat Free parmesan cheese.
- Shrimp is great on this, as well! Enjoy!
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