Sea Scallop Pizza!

KiterTodd

I'm always looking for a new pizza topping, and I'm not sure why I never thought of scallops before.

Made two pizzas Saturday.  Pepperoni and Cheese for the kids, and this one for me.

I bought two big sea scallops, sliced them thin (about 4 slices per scallop) and tossed them with olive oil, a crushed garlic clove, creole seasoning, S&P.  Assembled a pizza with the scallops, peppers, onions and some pepperoni.  Cooked it on the egg!

Came out great.  The scallops were cooked perfect... tender, flavor came through, not overpowering. Will definitely make this one again. 





Everyone always wants to know about the dough.  I don't make my own dough.  This time I just stopped at a local pizza place I like and bought a couple balls of dough from them.  If not, Harris Teeter also sells an 00 flour pizza dough that is pretty good.

The top was bubbly and the crust crisp.

Carolina Q

Don't think I've ever had a seafood pie, but I see one in my future! That looks very good. 

I often buy dough at a local grocery store. Just one store though, none of the others are very good. I look through them to find some that are 2-3 days old if possible. 

KiterTodd

Carolina Q said:

Don't think I've ever had a seafood pie, but I see one in my future! That looks very good. 

I often buy dough at a local grocery store. Just one store though, none of the others are very good. I look through them to find some that are 2-3 days old if possible. 

2-3 days for newness or age?   The Harris Teeter branded balls are thawed frozen balls.  But they also have a non-store brand (00 flour) that appears to be delivered fresh and I like it best.  I usually check the dates and grab the newest ones I can find. 

I've done shrimp before also.  You cut them in half (filet style) so that they are thin and cook at the same speed as the pizza.  I haven't done crab, I figure the delicate flavor would be lost in the pie.  Clams seem too chewy.  Chunks of tuna would be good, I think.

In the end, if you coat anything in crushed garlic and olive oil, it's going to be good on a pizza. 

Carolina Q

Most seem to think that pizza dough is better if it has been balled and refrigerated for 2-3 days before use. I'm one of them. When I make my own dough, that's what I do. Four days is okay, 5's pushing it.

If I'm having pizza tonight and I'm just getting around to buying the dough, I'll look for some that's older. As far as I know, the dough from this one grocery store has never been frozen. 

There's a famous pizza joint in New Haven CT called Frank Pepe's. Been there since 1925. They use a coal fired oven and their most popular, most famous pie is a white clam pizza. I asked Kenji a couple of years ago if there was anything special I needed to know or do if I wanted to try one myself (which I still haven't done). He suggested that small fresh clams were key. And that the pie must be cooked at a high temp so the poor little things didn't have to stay in the oven very long. I think I mentioned 6-700° and 3-4 minutes and he said that should be fine. Wish I hadn't lost that string of emails.

Similarly, I think tuna would be overcooked long before the rest of the pie was done. I was egging some tuna for my son once (just tuna on the grid). After a minute or so, he was yelling at me to take it off!

Pepe's clam pie...

pic from Roadfood (Jane & Michael Stern)

bluebird66

That looks awesome!

northGAcock

Gonna leave the seafood pizza to my buddy @Carolina Q......rock it brother. That is a good looking pizza though.

Carolina Q

northGAcock said:

Gonna leave the seafood pizza to my buddy @Carolina Q......rock it brother. That is a good looking pizza though.

Not mine. Stearns' pic, Pepe's pizza (as I already mentioned, just so no one thinks I'm claiming either).

You know, there is a Pepe's branch just 5 from my house and I have never been there! Pathetic. Though branch stores are often not nearly as good as the iconic originals.

Legume

Not a seafood pizza guy either, but some good ideas on here.  I could crush that clam pizza.  A few months ago went to a place in Austin called Bufalina, always shortlisted as one of the top two in the city.  They had some great pizzas, we really enjoyed it, but one that we ordered was anchovy.  Normally I like anchovies, but this was tough to eat.  Nothing really on the pizza at all and probably bad ordering on my part, but this was basically it.  Not my pic, I grabbed it off the internet.

northGAcock

Carolina Q said:

northGAcock said:

Gonna leave the seafood pizza to my buddy @Carolina Q......rock it brother. That is a good looking pizza though.

Not mine. Stearns' pic, Pepe's pizza (as I already mentioned, just so no one thinks I'm claiming either).

You know, there is a Pepe's branch just 5 from my house and I have never been there! Pathetic. Though branch stores are often not nearly as good as the iconic originals.

Yep...was responding to your comment on your earlier post regarding seeing one in your future. I was scratching my head on your response until I went back and read your secound post. Don’t mind me, recovering from a big weekend and my stream of thoughts arn’t making sense. My apologies....but you remain my Pizza hero

TideEggHead

Yum!