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Seafood Pizza

Seafood Pizza
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.
4 ServingsPrep: 30 min. Bake: 15 min. + standing

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
© Taste of Home 2012

2 of 2

Seafood Pizza (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2012