Scallop and Pancetta Pizza
People sometimes ask me how I keep coming up with different pizza combinations, and the answer is simple: what I have on hand + what the food mood is at the moment = the next new pizza. This pizza is a perfect case to illustrate how this works.
We're in the middle of what seems like the fifteenth snowstorm of the season. I just got my lungs full of good Maine air with half an hour of shoveling and so the food mood in the kitchen is: warm comfort food! On hand is a container of scallops and three of my favorite cheeses: fresh mozzarella, Manchego and Parmigiano Reggiano. In the freezer is the chunk of pancetta I always keep on hand for moments like this, and of course there are onions, garlic and parsley available. So there it is: a very satisfying winter pizza, perfect for refueling shovelers (another 4 inches fell while I made it) or for greeting skiers, sledders, skaters or boarders on their return.
Scallop and Pancetta Pizza
dough for one 12 - 14" pizza - see the Master Pizza Dough recipe
4-6 oz fresh scallops
6 thin slices pancetta
3 large cloves garlic, chopped
zest of 1/3 lemon
1/3 lemon
olive oil
1 medium onion, sliced thin
3 oz fresh mozzarella, chopped
3 oz Manchego, shredded
3 oz Parmigiano Reggiano
parsley, minced
Cut the pancetta slices into strips and sauté slowly for a few minutes until the edges just start to brown. Remove to a side plate.
Wash and dry the scallops. Cut them into thin disks. Reheat the pancetta pan until very hot. Toss in the scallops and use a spatula to quickly remove them to a side plate after about 20 seconds. Scatter on the zest, squeeze the lemon third over them, add a pinch of salt and give them a toss.
When the first rising of the dough is complete, roll or stretch it into a pizza shell. Spread 2 tablespoons of olive oil over the dough and then spread the onion slices over the surface. Scatter on the garlic. Bake on a preheated stone at 450º for 8 - 10 minutes. Mix the cheeses and spread them over the pizza. Scatter on the pancetta and scallop slices. Reduce the oven temperature to 400º and bake another 8 - 10 minutes, until the crust is nicely browned.
Scatter on the parsley and brush the crust with a little olive oil. Cut and serve immediately.
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Yup, I can see myself having a huge slice of this pizza -- especially after an hour of exercise outside. And mind you, not fresh Maine air here in dreadful Cleveland. More asthma enhancing ...
Thanks for the tip.
Posted by: Christina | February 07, 2008 at 04:30 PM
Mmmmmmm Piiizzzaaa! Do you have to shovel first?
Posted by: JR | February 08, 2008 at 02:20 AM
Looks so good. Scallops on Pizza-- You are an inspiration!
Posted by: Mary | February 08, 2008 at 11:16 AM
Very nice to have you back, with great ideas for dinner!
Posted by: SallyBR | February 08, 2008 at 11:53 AM
Yum...what a great combination! Inspires me to keep crafting new combos from my own jumbled fridge. This is a great blog, thanks.
Posted by: molly | February 13, 2008 at 07:50 PM
I just discovered your blog and really like it. I love to make my own pizza dough and pizza sauce. My toppings depends of my mood. One of my favorite is: pesto, ham, asparagus & gruyere cheese.
Posted by: Hélène | February 19, 2008 at 03:36 PM
This sounds great. My mouth is watering just looking at the picture. I'll have to try it.
I have been trying a few scallop/ double smoked bacon combination that work well too.
Posted by: Gord Hunter | March 15, 2009 at 05:06 PM