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Sausage, Scallop & Buffalo Mozzarella Pizza

Sausage, Scallop & Buffalo Mozzarella Pizza

 

If you can possibly get the genuine buffalo mozzarella, it is far superior to the "fresh mozzarella" available almost everywhere these days. I use an addictive sweet Italian sausage (from a neighborhood shop) that has a hint of fennel.

Sausage, Scallop & Buffalo Mozzarella Pizza

14" pizza, 8-10 slices

See Pizza Basics for procedure, dough recipe, etc.

1 large ripe tomato, sliced thin
3 large cloves garlic, sliced
10 large fresh scallops, about 1/2 lb
2 links fresh sweet Italian sausage
2 oz parmeggiano reggiano, shredded
6 oz buffalo mozzarella, sliced
3 T fresh oregano, washed, minced
zest of one lemon
olive oil
salt, pepper to taste
1 14" pizza shell
1/3 red pepper, julienne sliced

With pizza stone in place, preheat oven to 450º.
Wash scallops and pat dry. Slice horizontally to produce 20 disks about 1/4" thick. Heat a little oil in a sauté pan until very hot but not smoking. Sear the scallop disks for 30 seconds on one side only. Set aside the most uniform 16 discs and chop the other 4. Simmer the sausage in water for about 20 minutes until just pink inside. Chop sausage and set aside.

Sauté the pepper slices for about 45 seconds in the hot sauté pan.

Roll or stretch dough into a pizza shell. Allow to rise 30 min. Drizzle olive oil on shell, and spread with the back side of a spoon. Lay out the tomato slices in a single layer. Scatter on the garlic and half the oregano.

Bake 10 min on preheated pizza stone.

Remove from oven, scatter parmesan and sausage over pizza. Lay on the mozzarella slices in an overlapping 8-point star pattern. Position the 16 scallop disks, seared side up, on the mozzarella rays. Scatter on the chopped scallops and the pepper sticks and return to the oven. Reduce heat immediately to 400º and bake another 10 min. Crust should be just turning brown.

Scatter on remaining oregano, brush crust with a little olive oil and cut into 8 slices. Garnish with reserved oregano.

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