Ease of preparation rating: Medium.
Yield: 2 servings.
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.
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