Italian cooking:Sea scallop chowder pizza
Every now and then, I make a few kinds of
pizza at home from scratch for our family. It takes a few hours from start to
finish, and it is never be a quick cooking category but, freshly made pizza tastes so much better than store bought pizza,and I always enjoy
planning creative flavors on homemade pizza as well for our family's favorite pizza night.
When winter comes around and outside gets cold,there is nothing better than sipping pipping hot stew/soup feeling your body getting warm.
One of my favorite soup is creamy chowder. She-crab soup is also one of my favorite soup.
This pizza is inspired by two of my favorite soup;chowder and she-crab soup, and this pizza is the pizza with chowder/she-crab soup on top.
Since I had nice sea scallop at home, I have used scallop instead of crab meat.
This pizza was by far the popular pizza at home, and,I thought I would share the recipe with you. I will call this pizza "sea scallop chowder pizza".
So, how do you make"sea scallop chowder pizza"? Here is how.
sea scallop chowder pizza..
Ingredients for the dough;
7/8C water
2 tsp dry yeast
1tbs sugar
1 3/4C Unbleached All purpose flour
1 3/4C Unbleached bread flour
1/2tsp salt
1 tbs Extra virgin olive oil + some extra for drizzling to oil the bowl/brushing dough
yellow cornmeal
Ingredients for toppings;
3 strips of center cut bacon
1/4 Cubanelle pepper sliced
1 whole roasted red pepper sliced (1.75 oz wt)
1/4 red onion thinly sliced
4 sea scallops
Morton's Natures Season
1/8C Mild white cheddar cheese
1/4C Montrey Jack cheese (for the 1st bake)
5/8C Montrey Jack cheese (for the second bake)
3 parsley leaves chopped fine (for garnish)
Old bay seasoning
Ingredients for sauce;
2 tbs butter
2 tbs unbleached all purpose flour
1/2C chicken broth
1/4C milk
Morton's Natures Seasons
1/4 tsp old bay seasoning
1 tsp dry sherry
<Pizza dough>
0. Preheat the oven at 200F and when it reached to 200F,turn off the oven
1. To a microwave safe bowl, pour 7/8C water, microwave about 30 seconds or so
2. Take a temperature of the water and if the temperature was at 110F-115F, add 2 tsp of dry yeast, 1tbs sugar, and mix well and let it sit a while (about 5-10 minutes)
** If you use jar of dry yeast, make sure the yeast is at room temperature. Cold yeast would not make your dough rise properly.
** The warm water to rise the dough (proof the dough) should be at 110F-115F. Lower temperature water would not proof the dough properly, and higher temperature water would kill the yeast and would not proof the dough properly.
You should see the frothy stuff on top like this..
3. To a big bowl, add 1 3/4C Unbleached All purpose flour, 1 3/4C Unbleached bread flour, 1/2tsp salt,and 1 tbs Extra virgin olive oil and mix well
4. Pour the frothy yeast-sugar- lukewarm water mix to flour-salt-EVOO mixture a little at a time and stir.
5. Add 1/4C Dry sherry and when dough became to form a ball, toss them onto lightly floured surface, and start kneading the dough
** Using silpat mat is easy to work with
6. Knead the dough until it is not sticky, but smooth surface and elastic. I usually knead for about 8 minutes.
You can test your dough to see if you knead it more. Do the Windowpane test.
What is windowpane test??
Windowpane test is the test the gluten development in the dough.
What you do is to cut off small piece of dough,and gently stretch out/pulling to see if it will hold a paper-thin membrane.If it tore apart,you would knead a bit more and do the test again.
7. When dough became smooth surface and elastic and not sticky, drizzle Extra Virgin Olive Oil onto empty bowl and smear it around side and inside bottom to make easy for you to take the dough out later to roll out
8. Place the dough into the bowl,drizzle some more Extra Virgin Olive Oil over the dough and smear the oil all around the dough
9. Cover the bowl with saran, and place the dough in the oven,set the timer for 90 minutes
** Using the preheated/turned off oven to rise the dough (proof the dough) is perfect weather proof method.
10. 90 minutes later, dough should be double in volume
Dough should be double in volume..
11. Once the dough gets double in volume, punch down the dough to let the gas out from the dough and make the inner/outer dough temperature equal
12. Toss the dough onto lightly floured surface, and roll out the dough to shape you like, and preheat the oven at 400F to pare-bake scallop
** There are many kinds of rolling pin but I like the French rolling pin
** If you were to make a crispy pizza, roll out thin and bake at higher temperature
** If you have pizza stone, use the pizza stone to bake it,but if you do not have one,use the cookie sheet
13. To the half sheet pan/cookie sheet,place non stick foil,sprinkle yellow corn meal
** Sprinkle yellow corn meal before placing the dough onto the foiled half sheet pan is a secret to make crunchy bottom
14. Place the dough onto foiled half sheet pan/cookie sheet, make a little wedge around corner using side of your hand
15. Blush the dough with extra virgin olive oil
16. Place the toppings/sauce and let it rest for 15 minutes or so on counter, covering the pizza with saran loosely
17. Bake the pizza at 450F till the cheese is melted and crust becomes brown
<sea scallop chowder pizza topping>
1. Place 3 strips of center cut bacon on the skillet and cook to crispy and set it aside on paper towel.When it gets cool,cut them into small bits.
2. Keep 1/4 Cubanelle pepper sliced, 1 whole roasted red pepper (1.75 oz wt) sliced in Tupperware
** Cubanelle pepper is long pepper with thin meat,and it is light green color.They are very mild pepper. Use sweet green pepper if you could not find the Cubanelle pepper.
3. Keep thinly sliced 1/4 red onion submerge into water in Tupperware to take harshness out from the onion and store in the fridge
When chicken is cooked through, let it come to room temperature and shred them and keep in a Tupperware
4. Preheat oven at 400F and while waiting for oven to be preheated,take 4 sea scallops out and remove duct if any.Then, place paper towel on the plate and set the scallop on the paper towel,cover the sea scallops with paper towel and press to take off any moisture on the scallops.
5. When oven is preheated, sprinkle Morton's Natures Season over the sea scallop
6. Line the small cookie sheet with non stick foil and bake the scallop about 5 minutes just enough to firm it up for easy slicing and for par-bake the scallop so it does not have to be on pizza for long time to get over-cooked
7. When scallop is cooked about 5 minutes in the oven, take it out and slice horizontally so you will have 2 circle scallop
8. Quarter the each scallop circle and keep in small container
<sea scallop chowder pizza sauce>
1. To a sauce pan, add 2 tbs butter and let it melt on medium heat
2. When butter is melted and bubbly, add 2 tbs of unbleached all purpose flour and stir and cook it for a minutes or so
3. Add 1/2C chicken broth and stir
4. Add 1/4C milk and stir
5. Season it with Morton's Natures Seasons and stir
6. Add 1.4 tsp old bay seasoning, and 1 tsp dry sherry and stir
7. When sauce is getting thickened up, stir and taste and adjust the seasoning if needed.
8. Take it off from the heat and set it aside.
** Let the sauce come to the room temperature
<Assembling the topping on the pizza dough>
1. After rolling out the pizza dough to shape you like, preheat the oven at 450F
2. To the half sheet pan/cookie sheet,place non stick foil,sprinkle yellow corn meal
** Sprinkle yellow corn meal before placing the dough onto the foiled half sheet pan is a secret to make crunchy bottom
3. Place the dough onto foiled half sheet pan/cookie sheet, make a little wedge around corner using side of your hand
4. Blush the dough with extra virgin olive oil
5. Pour some room temperature sea scallop chowder pizza sauce, place red onion,cubanelle pepper, roasted red pepper on top
6. sprinkle 1/8C Mild white cheddar cheese and 1/4C Montrey Jack cheese and let it rest for 15 minutes or so on the counter, covering the pizza with saran loosely
7. Bake the pizza for 15 minutes at 450F till the cheese is melted and bubbly
8. Take the pizza out and place the par-cooked sliced sea scallop over the pizza and 5/8C Montrey Jack cheese
9. Bake the pizza for another 4 minutes until cheese gets melted and bubbly
10. Turn off the pizza and set the oven to broil "HI" and flash broil the pizza for 1 minutes and 10 seconds until crust gets nice golden brown
11.Take pizza out and sprinkle bacon bits, 3 parsley leaves chopped fine,and sprinkle some more old bay seasoning and let it sit for about 3-5 minutes and slice and serve
12.Enjoy!
A slice of sea scallop chowder pizza..
Makes 12"x 15" pizza
** This sea scallop chowder pizza sauce is probably good as sauce for skillet meat such as chicken breast,fish fillet etc..
** If you make big batch, you could use it as pasta sauce,too!
** If you had leftover pizza, wrap it up with foil and put them into freezer bag and freeze them. Next time you want pizza, all you need to do is just heating them up
** Since Extra virgin olive oil is in the dough, as pizza sits,crust gets firm.When you want to eat the unfrozen pizza slice, wrap the piece of pizza with paper towel,place it on the microwavable safe plate and microwave for about 17 seconds or until crust gets softer.
This pizza crust is very nice crust texture (quite crusty outside,soft inside) and nice brown color outside because of the extra virgin olive oil in the dough.
Also, since you can taste sherry in the dough, it makes you think like you are eating the seafood chowder/she-crab soup with the bread
When winter comes around and outside gets cold,there is nothing better than sipping pipping hot stew/soup feeling your body getting warm.
One of my favorite soup is creamy chowder. She-crab soup is also one of my favorite soup.
This pizza is inspired by two of my favorite soup;chowder and she-crab soup, and this pizza is the pizza with chowder/she-crab soup on top.
Since I had nice sea scallop at home, I have used scallop instead of crab meat.
This pizza was by far the popular pizza at home, and,I thought I would share the recipe with you. I will call this pizza "sea scallop chowder pizza".
So, how do you make"sea scallop chowder pizza"? Here is how.
sea scallop chowder pizza..
Ingredients for the dough;
7/8C water
2 tsp dry yeast
1tbs sugar
1 3/4C Unbleached All purpose flour
1 3/4C Unbleached bread flour
1/2tsp salt
1 tbs Extra virgin olive oil + some extra for drizzling to oil the bowl/brushing dough
yellow cornmeal
Ingredients for toppings;
3 strips of center cut bacon
1/4 Cubanelle pepper sliced
1 whole roasted red pepper sliced (1.75 oz wt)
1/4 red onion thinly sliced
4 sea scallops
Morton's Natures Season
1/8C Mild white cheddar cheese
1/4C Montrey Jack cheese (for the 1st bake)
5/8C Montrey Jack cheese (for the second bake)
3 parsley leaves chopped fine (for garnish)
Old bay seasoning
Ingredients for sauce;
2 tbs butter
2 tbs unbleached all purpose flour
1/2C chicken broth
1/4C milk
Morton's Natures Seasons
1/4 tsp old bay seasoning
1 tsp dry sherry
<Pizza dough>
0. Preheat the oven at 200F and when it reached to 200F,turn off the oven
1. To a microwave safe bowl, pour 7/8C water, microwave about 30 seconds or so
2. Take a temperature of the water and if the temperature was at 110F-115F, add 2 tsp of dry yeast, 1tbs sugar, and mix well and let it sit a while (about 5-10 minutes)
** If you use jar of dry yeast, make sure the yeast is at room temperature. Cold yeast would not make your dough rise properly.
** The warm water to rise the dough (proof the dough) should be at 110F-115F. Lower temperature water would not proof the dough properly, and higher temperature water would kill the yeast and would not proof the dough properly.
You should see the frothy stuff on top like this..
3. To a big bowl, add 1 3/4C Unbleached All purpose flour, 1 3/4C Unbleached bread flour, 1/2tsp salt,and 1 tbs Extra virgin olive oil and mix well
4. Pour the frothy yeast-sugar- lukewarm water mix to flour-salt-EVOO mixture a little at a time and stir.
5. Add 1/4C Dry sherry and when dough became to form a ball, toss them onto lightly floured surface, and start kneading the dough
** Using silpat mat is easy to work with
6. Knead the dough until it is not sticky, but smooth surface and elastic. I usually knead for about 8 minutes.
You can test your dough to see if you knead it more. Do the Windowpane test.
What is windowpane test??
Windowpane test is the test the gluten development in the dough.
What you do is to cut off small piece of dough,and gently stretch out/pulling to see if it will hold a paper-thin membrane.If it tore apart,you would knead a bit more and do the test again.
7. When dough became smooth surface and elastic and not sticky, drizzle Extra Virgin Olive Oil onto empty bowl and smear it around side and inside bottom to make easy for you to take the dough out later to roll out
8. Place the dough into the bowl,drizzle some more Extra Virgin Olive Oil over the dough and smear the oil all around the dough
9. Cover the bowl with saran, and place the dough in the oven,set the timer for 90 minutes
** Using the preheated/turned off oven to rise the dough (proof the dough) is perfect weather proof method.
10. 90 minutes later, dough should be double in volume
Dough should be double in volume..
11. Once the dough gets double in volume, punch down the dough to let the gas out from the dough and make the inner/outer dough temperature equal
12. Toss the dough onto lightly floured surface, and roll out the dough to shape you like, and preheat the oven at 400F to pare-bake scallop
** There are many kinds of rolling pin but I like the French rolling pin
** If you were to make a crispy pizza, roll out thin and bake at higher temperature
** If you have pizza stone, use the pizza stone to bake it,but if you do not have one,use the cookie sheet
13. To the half sheet pan/cookie sheet,place non stick foil,sprinkle yellow corn meal
** Sprinkle yellow corn meal before placing the dough onto the foiled half sheet pan is a secret to make crunchy bottom
14. Place the dough onto foiled half sheet pan/cookie sheet, make a little wedge around corner using side of your hand
15. Blush the dough with extra virgin olive oil
16. Place the toppings/sauce and let it rest for 15 minutes or so on counter, covering the pizza with saran loosely
17. Bake the pizza at 450F till the cheese is melted and crust becomes brown
<sea scallop chowder pizza topping>
1. Place 3 strips of center cut bacon on the skillet and cook to crispy and set it aside on paper towel.When it gets cool,cut them into small bits.
2. Keep 1/4 Cubanelle pepper sliced, 1 whole roasted red pepper (1.75 oz wt) sliced in Tupperware
** Cubanelle pepper is long pepper with thin meat,and it is light green color.They are very mild pepper. Use sweet green pepper if you could not find the Cubanelle pepper.
3. Keep thinly sliced 1/4 red onion submerge into water in Tupperware to take harshness out from the onion and store in the fridge
When chicken is cooked through, let it come to room temperature and shred them and keep in a Tupperware
4. Preheat oven at 400F and while waiting for oven to be preheated,take 4 sea scallops out and remove duct if any.Then, place paper towel on the plate and set the scallop on the paper towel,cover the sea scallops with paper towel and press to take off any moisture on the scallops.
5. When oven is preheated, sprinkle Morton's Natures Season over the sea scallop
6. Line the small cookie sheet with non stick foil and bake the scallop about 5 minutes just enough to firm it up for easy slicing and for par-bake the scallop so it does not have to be on pizza for long time to get over-cooked
7. When scallop is cooked about 5 minutes in the oven, take it out and slice horizontally so you will have 2 circle scallop
8. Quarter the each scallop circle and keep in small container
<sea scallop chowder pizza sauce>
1. To a sauce pan, add 2 tbs butter and let it melt on medium heat
2. When butter is melted and bubbly, add 2 tbs of unbleached all purpose flour and stir and cook it for a minutes or so
3. Add 1/2C chicken broth and stir
4. Add 1/4C milk and stir
5. Season it with Morton's Natures Seasons and stir
6. Add 1.4 tsp old bay seasoning, and 1 tsp dry sherry and stir
7. When sauce is getting thickened up, stir and taste and adjust the seasoning if needed.
8. Take it off from the heat and set it aside.
** Let the sauce come to the room temperature
<Assembling the topping on the pizza dough>
1. After rolling out the pizza dough to shape you like, preheat the oven at 450F
2. To the half sheet pan/cookie sheet,place non stick foil,sprinkle yellow corn meal
** Sprinkle yellow corn meal before placing the dough onto the foiled half sheet pan is a secret to make crunchy bottom
3. Place the dough onto foiled half sheet pan/cookie sheet, make a little wedge around corner using side of your hand
4. Blush the dough with extra virgin olive oil
5. Pour some room temperature sea scallop chowder pizza sauce, place red onion,cubanelle pepper, roasted red pepper on top
6. sprinkle 1/8C Mild white cheddar cheese and 1/4C Montrey Jack cheese and let it rest for 15 minutes or so on the counter, covering the pizza with saran loosely
7. Bake the pizza for 15 minutes at 450F till the cheese is melted and bubbly
8. Take the pizza out and place the par-cooked sliced sea scallop over the pizza and 5/8C Montrey Jack cheese
9. Bake the pizza for another 4 minutes until cheese gets melted and bubbly
10. Turn off the pizza and set the oven to broil "HI" and flash broil the pizza for 1 minutes and 10 seconds until crust gets nice golden brown
11.Take pizza out and sprinkle bacon bits, 3 parsley leaves chopped fine,and sprinkle some more old bay seasoning and let it sit for about 3-5 minutes and slice and serve
12.Enjoy!
A slice of sea scallop chowder pizza..
Makes 12"x 15" pizza
** This sea scallop chowder pizza sauce is probably good as sauce for skillet meat such as chicken breast,fish fillet etc..
** If you make big batch, you could use it as pasta sauce,too!
** If you had leftover pizza, wrap it up with foil and put them into freezer bag and freeze them. Next time you want pizza, all you need to do is just heating them up
** Since Extra virgin olive oil is in the dough, as pizza sits,crust gets firm.When you want to eat the unfrozen pizza slice, wrap the piece of pizza with paper towel,place it on the microwavable safe plate and microwave for about 17 seconds or until crust gets softer.
This pizza crust is very nice crust texture (quite crusty outside,soft inside) and nice brown color outside because of the extra virgin olive oil in the dough.
Also, since you can taste sherry in the dough, it makes you think like you are eating the seafood chowder/she-crab soup with the bread
Posted by yassy at 1/29/2012 1:14 PM 
Categories: Miscellaneous (cooking)
Tags: food pizza chowder soup scallop italian cooking
Categories: Miscellaneous (cooking)
Tags: food pizza chowder soup scallop italian cooking
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