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This recipe won 1st prize ($1,000.00)in the Gallo Wines Entertainment in The Round Pizza contest. It was judged by a panel of judges headed up by the renowned cooking authority Mr. James Beard. The recipe is for Low Country Seafood Pizza. Although it is expensive to make it is well worth the effort.
LOW COUNTRY SEAFOOD PIZZA
BY © Jim Bove
1 - Boboli Pizza Crust or Italian Flatbread
1 – Large Vidalia or other sweet onion diced
1 – Large ripe tomato – peeled, seeded, diced and drained
¾ - Cup of fresh mushrooms – sliced thin ( you may also use drained canned mushrooms sliced)
1 – Cup of Sea Scallops diced
1 – Cup of small shrimp cleaned and shelled
1- Cup of Lump crabmeat ( I sometimes use claw meat as I believe it is more flavorful)
1 – 6oz. Lobster tail diced or chopped
½ - Cup of Virgin olive oil
1 – Tablespoon of Old Bay Seafood Seasoning
1 – Tablespoon of crushed dried Tarragon
2 – Teaspoons of Italian seasoning (blend of basil, thyme, oregano, sage parsley)
1 – Cup of marbled cheddar cheese – shredded
1 – Cup of Monterey Jack cheese – shredded
Cooking Instructions:
1. Preheat pizza stone to 450 degrees
2. Saute ½ of the olive oil with Italian seasoning and the onion cook until the onion is soft and transparent.
3. Add Sea scallops and shrimp and Lobster, heat thoroughly until the scallops and Lobster are
just done are opaque in color. (Don’t cook too long or they will get tough)
4. Mix remaining olive oil with crushed tarragon and Old Bay Seafood Seasoning with a whisk and then rub
pizza shell thoroughly with the mixture.
5. Spread the Lobster, scallop and shrimp mixture over the entire pizza crust that has been coated with the
olive oil and tarragon and old bay rub.
6. Now sprinkle the crabmeat over the top of the pizza
7. Now sprinkle the pizza with the mushrooms and the diced tomatoes
8. Now top the pizza with the mixture of Monterey jack and marbled cheddar cheese
9. Bake the pizza on the stone -at-450 degrees for 8- 10 minutes or until the cheese bubbles.
I hope you and your family enjoys this dish.
Jim Bove
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Low Country Seafood Pizza
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Category: Recipes
Prep Time: Cook Time: Total Time:
This recipe won 1st prize ($1,000.00)in the Gallo Wines Entertainment in The Round Pizza contest. It was judged by a panel of judges headed up by the renowned cooking authority Mr. James Beard. The recipe is for Low Country Seafood Pizza. Although it is expensive to make it is well worth the effort.
LOW COUNTRY SEAFOOD PIZZA
BY © Jim Bove
1 - Boboli Pizza Crust or Italian Flatbread
1 – Large Vidalia or other sweet onion diced
1 – Large ripe tomato – peeled, seeded, diced and drained
¾ - Cup of fresh mushrooms – sliced thin ( you may also use drained canned mushrooms sliced)
1 – Cup of Sea Scallops diced
1 – Cup of small shrimp cleaned and shelled
1- Cup of Lump crabmeat ( I sometimes use claw meat as I believe it is more flavorful)
1 – 6oz. Lobster tail diced or chopped
½ - Cup of Virgin olive oil
1 – Tablespoon of Old Bay Seafood Seasoning
1 – Tablespoon of crushed dried Tarragon
2 – Teaspoons of Italian seasoning (blend of basil, thyme, oregano, sage parsley)
1 – Cup of marbled cheddar cheese – shredded
1 – Cup of Monterey Jack cheese – shredded
Cooking Instructions:
1. Preheat pizza stone to 450 degrees
2. Saute ½ of the olive oil with Italian seasoning and the onion cook until the onion is soft and transparent.
3. Add Sea scallops and shrimp and Lobster, heat thoroughly until the scallops and Lobster are
just done are opaque in color. (Don’t cook too long or they will get tough)
4. Mix remaining olive oil with crushed tarragon and Old Bay Seafood Seasoning with a whisk and then rub
pizza shell thoroughly with the mixture.
5. Spread the Lobster, scallop and shrimp mixture over the entire pizza crust that has been coated with the
olive oil and tarragon and old bay rub.
6. Now sprinkle the crabmeat over the top of the pizza
7. Now sprinkle the pizza with the mushrooms and the diced tomatoes
8. Now top the pizza with the mixture of Monterey jack and marbled cheddar cheese
9. Bake the pizza on the stone -at-450 degrees for 8- 10 minutes or until the cheese bubbles.
I hope you and your family enjoys this dish.
Jim Bove
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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