Scallop and Bacon Pizza Recipe
This scallop and bacon pizza recipe features tender bay scallops, crispy smoked bacon, and wilted spinach layered over a creamy béchamel sauce base. Featured on Fish the Dish, this gourmet white pizza combines rich, savoury flavours with a perfectly crisp crust for an elevated homemade pizza experience.
The Inspiration
Pizza is one of the most versatile and universally loved dishes, traditionally built on a base of tomato sauce, cheese, and toppings. However, white pizzas—those made without tomato sauce—offer a more refined and creamy alternative that allows delicate ingredients to shine.
This recipe draws inspiration from classic Italian white pizzas while incorporating bold, modern flavours. The béchamel sauce replaces traditional tomato sauce, creating a rich, velvety base that pairs beautifully with seafood. Bay scallops bring a natural sweetness and tender texture, while crispy smoked bacon adds saltiness and depth.
Ingredients
- 1 store bought pizza dough
- 3 tablespoons (30ml) butter
- 2 tablespoons (30ml) all-purpose flour
- 1 ¼ cup (300ml) milk
- Salt and white pepper, to taste
- 2 cups (480ml) spinach leaves, packed
- 4 slices smoked bacon
- ½ pound (225 grams) bay scallops
- 1 cup (240ml) grated mozzarella cheese
- ½ cup (120ml) shaved parmesan cheese
- ¼ cup (60ml) basil pesto
- ½ cup (120ml) cornmeal
- 1 tablespoon (15ml) olive oil
Method
- Preheat oven to 375oF (190oC) with pizza stone inside.
- Make béchamel sauce by melting 2 tablespoons (30ml) of butter in a sauce pan and adding the flour.
- Cook for 2 minutes over medium-high heat until it starts to bubble.
- Add the milk in and stir until it no longer has lumps.
- Bring to a light boil, and cook for 3-4 minutes.
- Season with salt and white pepper.
- Remove from the heat and let cool at room temperature.
- Cut bacon into bits and cook in a non-stick frying over medium-high heat until the bacon bits are crispy.
- Remove from the heat and let cool at room temperature.
- Cook the spinach 2-3 minutes in a frying pan over medium-heat with 1 tablespoon (15ml) of butter.
- Once the spinach is wilted, remove from the pan and place on a paper towel to drain excess liquid.
- Roll out the pizza dough using a rolling pin and cornmeal so the dough does not stick to the pin or the counter.
- Your dough should be round and 12 inches (30cm) in diameter.
- Remove the pizza stone from the oven, sprinkle with cornmeal and place pizza dough on top.
- Put the pizza stone and dough back in the oven and cook for 8-10 minutes.
- Remove the dough from the oven and top with béchamel sauce, scallops, bacon bits, wilted spinach, mozzarella, parmesan cheese and dollops of pesto.
- Place the pizza back in the oven and cook for 7-8 minutes, or until the crust is golden brown and the cheese is nicely melted.
- Remove from the oven and stone, drizzle with olive oil, cut into 4-6 slices and serve immediately.
Serving Suggestions
This scallop and bacon pizza is perfect for a cozy dinner, date night, or gourmet-style pizza evening at home. Its rich, creamy base and savoury toppings make it satisfying on its own, but it can also be paired with lighter sides to balance the meal.
Serve with a fresh green salad, citrus vinaigrette, or a simple vegetable slaw to cut through the richness of the béchamel and cheese. A crisp white wine like Chardonnay or Pinot Grigio pairs beautifully with the creamy sauce and seafood, while sparkling water with lemon offers a refreshing non-alcoholic option.
Final Thoughts
This scallop and bacon pizza recipe is a bold and indulgent take on a classic comfort food, combining the richness of a white pizza with the delicate sweetness of seafood. The creamy béchamel base, crispy bacon, and tender scallops create a perfect harmony of flavours and textures.
What makes this pizza stand out is its balance—rich but not overwhelming, savoury with just enough freshness from spinach and pesto. It transforms simple ingredients into a gourmet dish that feels both comforting and refined.