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Scallop and Leek Pizza

Scallop and Leek Pizza recipe, brought to you by MiNDFOOD.

Scallop and Leek Pizza

If you’re lacking inspiration when it comes to pizza toppings, update your repertoire with this delicious and easy pizza recipe topped with prosciutto, leek, thyme and a decadent handful of fresh scallops.

Serves 4

1½ cups hot tap water

1 tsp caster sugar

7g packet dried yeast

3½ cups plain flour

⅓ cup extra virgin olive oil

8 thin prosciutto slices, cut into thin strips

20 scallops, cleaned, coral removed, if preferred

280g jar artichoke hearts in brine, drained

½ cup finely grated parmesan

2 tbsp olive oil

2 leeks, trimmed, white part only

1 cup grated mozzarella

thyme sprigs

cracked black pepper

1 Whisk water, sugar and yeast in a jug. Set aside in warm place for 10 minutes. Place flour in a bowl. Add yeast mixture and 2 tbsp oil. Stir until dough forms. Turn onto lightly floured surface; knead until smooth and elastic. Place in a greased bowl. Cover; set aside for 20 minutes.

2 Wrap prosciutto around scallops. Set aside. Process artichokes, half the parmesan and oil in a food processor until a smooth sauce forms. Grease a large baking tray. Preheat oven to 220˚C. Roll out dough until approximately 30x24cm. Transfer to tray. Top with artichoke sauce. Cut leeks lengthwise then slice and place on pizza. Top with scallops. Sprinkle with mozzarella, remaining parmesan, thyme and pepper. Bake for 15 minutes or until base is crisp.

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