April 15, 2016
My oldest son is an artisan like me, except his craft has more to do with fine woodworking. Unlike me, he still lives in France, in a big old house in the far northern province of Bretagne, or Brittany.
Although this recipe is my own and entirely improvised, the ingredients remind me of Bretagne, especially the marvellous and majestic coquilles St.-Jacques (scallops) found in the cold coastal waters there.
So this recipe is a little nod to Bretagne, and to my son. I hope you enjoy it. And if you do try it, I'd love to hear from you. Please add a comment at the bottom of this post. Bon appétit!
Pin it for later: https://www.pinterest.com/pin/488007309603295023/
Makes one extra-large or two small (9") pizzas
1 16 oz (454 g) pizza dough, homemade or store-bought 6 large scallops, quartered1 1/2 cups (355 mL) whipping or heavy cream10 mozzarella slices 1/3 cup (45 g) spinach leaves 2 cloves garlic 1 bunch parsley 2 tbsp (30 mL) hazelnut oil 3 tbsp (45 mL) olive oil salt and pepper, to taste
Preheat oven to 450°F (235°C).
Roll out the pizza dough on a lightly floured surface. Spread the cream on the dough. Cover with the mozzarella slices.
Wash the spinach leaves thoroughly and dry with a paper towel. Thinly slice the spinach.
Wash and tear the parsley. Peel and finely chop the garlic. Mix the parsley and garlic with the olive oil, then add the spinach leaves.
Spread the mixture over the cheese slices.
Place the scallops evenly on top of the mixture.
Place the pizza in the oven on the middle rack. Bake for 8 to 10 minutes.
Remove the pizza from oven. Drizzle lightly with the hazelnut oil and serve.
Serve and enjoy!
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