Scallop and Bacon Pizza uses a béchamel sauce, or white cheese sauce, in lieu of the traditional tomato based sauce. The ingredients are simple but rich. Slices of sea scallops and pieces of thick, crispy bacon provide the featured flavors.
Scallop and Bacon Pizza
(Mark Kelly, 2015)
Makes 4 12-inch-diameter pizzas
3 large garlic cloves, peeled and crushed
1/2 cup extra-virgin olive oil, plus more for drizzling
1/2 cup all-purpose flour, plus more for dusting
3 cups 2% milk
1 lb. mixed shredded Italian cheeses, such as romano, parmesan, asiago, fontina
6 slices thick-cut bacon, cooked crisp and cut into 1″ squares
6 sea scallops, sliced 1/4″ thick and patted dry
1 small onion, halved and sliced thin
Chopped parsley to garnish
Cornmeal, for dusting
Pizza Dough (See previous post titled “The Best Pizza Dough”)
Extra-virgin olive oil, to brush
Very good extra-virgin olive oil, to drizzle
Place baking stone or baking steel in the oven and preheat the oven to 475F.
To prepare the béchamel sauce; cook the garlic in 1/2 cup of oil over medium-low heat in a medium saucepan for 3 to 4 minutes, or until the garlic just begins to sizzle. Ladle out the garlic chunks and discard them. Gradually whisk in the flour until lightly golden, another 3 to 4 minutes. Gradually whisk in the milk until the béchamel is smooth and thickened, another 2 to 3 minutes. Whisk in two-thirds of the cheese, reserving the rest to top the pizzas.
On a flour-dusted cutting board, roll out a quarter of the pizza dough and brush the dough to the edges with oil. Ladle and spread a layer of béchamel sauce to evenly over the dough. Place a quarter of the bacon pieces and a quarter of the onions on the pizza. Bake for 15 minutes. Remove the pizza and place a quarter of the scallop medallions on the pizza and sprinkle a quarter of the remaining cheese over top. Bake for another 3 minutes. Garnish with parsley and drizzle with olive oil before serving.
Repeat for the remaining 3 quarters of the ingredients.