A production of Pennsylvania College of Technology & WVIA Public Broadcasting

"You're the Chef"

Home

Recipe Contest

Tricks of the Trade

Cooking Keys

About "You're the Chef"

Host Bios

Episodes

Schedule

Bookshelf

Food Links

Ask Chef Paul

Penn College Home Page

Print this recipe. Bookmark and Share
Appetizer
Three by Two Seafood Pizza
Three by Two Seafood Pizza This recipe was featured on
"You're the Chef" episode #308.
Buy this episode from WVIA.
Yield: one pizza

Ingredients:

Step 1 - Seafood
1/3 lb. sea scallops, sliced in thirds across the muscle
1/3 lb. large shrimp, peeled and de-veined, sliced lengthwise in half
1/4 c. olive oil
1 Tbsp. fresh garlic, chopped

Step 2 - Vegetables
1/4 c. olive oil
1 c. Vidalia onions, sliced thin across the ribs
1/2 c. green bell pepper, sliced thin
1/2 c. yellow bell pepper, sliced thin

Step 3 - Assembly & Cooking
1/4 c. fresh basil, leaves picked and sliced thin
1 c. diced fresh tomato
1/4 c. sun-dried tomatoes, sliced thin
1 c. Tuscanello cheese, shredded
1 c. Mozzarella cheese, shredded
1 each frozen bread dough loaf, thawed in the refrigerator overnight
2 Tbsp. olive oil
as needed no-stick spray
 


Step 1 - Seafood procedure:
Over high heat, sauté the shrimp, scallops and garlic in the olive oil until they are firm and white. Remove the seafood from the pan with a slotted spoon and chill. Allow any liquid that may have formed in the pan while cooking the seafood to evaporate until it is syrupy, then allow it to cool.

Step 2 - Vegetables procedure:
In a separate sauté pan over high heat, sauté the onion and peppers in the oil until they are bright in color and just soft. Remove the vegetables from the pan and allow them to cool.

Step 3 - Assembly & Cooking procedure:
Roll or stretch out your bread dough on a baking sheet that is sprayed with the no-stick spray and drizzled with the olive oil, so that it covers the entire flat surface of the baking pan. Top the dough evenly with the seafood, the onions and peppers, the diced tomato, the basil, the sun-dried tomatoes and the cheeses. Drizzle with the seafood “syrup.”

Bake in a pre-heated 400°F oven for about 25 minutes or until the cheese is golden on top and the crust is crisp and browned on the bottom.

Rate the Recipe
Other users' average rating of this recipe:
What others thought



Recipe Search
(ingredient, recipe name, or episode #)


Recipe Collection

Appetizers

Salads

Soups

Side Dishes

Casseroles

Entrées

Beef

Breakfast

Pasta

Pork/Lamb

Poultry

Seafood

Vegetarian

Desserts


 Comments to chef@pct.edu © 2001 Pennsylvania College of Technology