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Seafood Pizza Recipe

Photo by: Taste of Home Seafood Pizza Recipe

I adapted this rich treat from a friend's seafood enchilada dish. The thick creamy cheese sauce is an ideal match for the scallops, shrimp and imitation crabmeat. Plus, it's special enough for guests and can be made in a hurry.

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Seafood Pizza Recipe

Prep: 30 min. Bake: 15 min. + standing

Yield: 4 Servings

30 15 45

Ingredients

1 package (6-1/2 ounces) pizza crust mix
3 tablespoons butter, divided
2 tablespoons all-purpose flour
3/4 cup milk
1/4 cup chicken broth
1/4 cup shredded Monterey Jack cheese
1/4 cup shredded Swiss cheese
1/4 pound uncooked bay scallops, chopped
1/4 pound cooked shrimp, peeled, deveined and chopped
1/4 pound imitation crabmeat, chopped
2 cups (8 ounces) shredded part-skim mozzarella cheese
Paprika, optional

Directions

Prepare pizza dough according to package directions. Press onto a lightly greased 12-in. pizza pan; build up edges slightly. Prick dough thoroughly with a fork. Bake at 400° for 5-6 minutes or until crust is firm and begins to brown.
Meanwhile, in a large saucepan, melt 2 tablespoons butter over medium heat. Stir in flour until smooth. Gradually stir in milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in Monterey Jack and Swiss cheeses until melted. Remove from the heat.
In a large skillet, melt the remaining butter over medium heat. Add scallops; cook and stir for 3-4 minutes or until firm and opaque. Stir in the shrimp, crab and 3 tablespoons cheese sauce. Remove from the heat.
Spread remaining cheese sauce over the crust. Top with the seafood mixture, sprinkle with mozzarella cheese and paprika if desired. Bake for 13-16 minutes or until golden brown. Let stand for 5-10 minutes before cutting. Yield: 8 slices, 4 servings.

Nutritional Facts 1 serving (2 each) equals 570 calories, 28 g fat (16 g saturated fat), 141 mg cholesterol, 926 mg sodium, 43 g carbohydrate, 1 g fiber, 35 g protein.

Originally published as Seafood Pizza in Quick Cooking May/June 2004, p32

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