Low Country Seafood Pizza Recipe

ingredients

1 Boboli pizza crust or Italian flatbread
1 large Vidalia or other sweet onion diced
1 large ripe tomato, peeled, seeded, diced and drained
3/4 cup fresh mushrooms, sliced thin
1 cup sea scallops, diced
1 cup small shrimp, cleaned and shelled
1 cup lump crab meat
1 (6 ounce size) lobster tail, diced or chopped
1/2 cup virgin olive oil
1 tablespoon Old Bay seafood seasoning
1 tablespoon crushed dried tarragon
2 teaspoons Italian seasoning
1 cup marbled cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded

directions

Preheat pizza stone to 450 degrees F.

Saute half of the olive oil with Italian seasoning and the onion cook until the onion is soft and transparent.

Add sea scallops, shrimp, and lobster; heat thoroughly until the scallops and lobster are just done are opaque in color. (Don't cook too long or they will get tough)

Mix remaining olive oil with crushed tarragon and Old Bay seasoning with a whisk and then rub pizza shell thoroughly with the mixture.

Spread the seafood mixture over the entire pizza crust that has been coated with the olive oil and tarragon and old bay rub.

Now sprinkle the crab meat over the top of the pizza. Top the pizza with the mushrooms, diced tomatoes, and the mixture of Monterey jack and marbled cheddar cheese

Bake the pizza on the stone at 450 degrees F for 8-10 minutes or until the cheese bubbles.

cook's notes

This recipe won 1st prize ($1,000.00) in the Gallo Wines Entertainment in The Round Pizza contest. It was judged by a panel of judges headed up by the renowned cooking authority Mr. James Beard. The recipe is for Low Country Seafood Pizza. Although it is expensive to make it is well worth the effort.

nutrition data

Nutritional data has not been calculated yet.