-=> Ben Collver wrote to Dave Drum <=-

 DD> If you do sourdough this is a great recipe - similar to what my daughter
 DD> in law uses.

I think I must have gotten my tongue over my eye-teeth and couldn't 
see what I was saying. That should have been "sister-in-law" (Ms. Vicky,
my brother's ol' lady) as I only raised a girl. And she wasn't mine (in
a biologic sense).

 BC> Thanks for the sourdough pizza dough recipe.  I used to eat pizza every
 BC> week, but now i only eat it socially.  Perhaps i should revive the old
 BC> sourdough culture and treat myself to some homemade pizza now and then.
 BC> Papa Murphy's sells take and bake around here too, and it definitely
 BC> has the convenience factor.  These days they sell GF and dairy-free
 BC> too, which is super expensive, but also convenient for the folks in my
 BC> life who have stricter dietary restrictions than me.

Fortunately I am not afflicted with and of those dietary restrictions.

 BC> What are some of your favorite toppings to add?

 BC> In the past, i got a kick out of adding canned salmon, pinapple, feta,
 BC> fresh chopped basil, pitted & halved kalamata olives, sun dried
 BC> tomatoes, sauteed onions & mushrooms, bell peppers, fresh diced
 BC> jalapenos or serranos, zucchini or crookneck squash, walnuts, and
 BC> fresh grated cheese from fancy hard cheese blocks like parmesan or
 BC> aged gouda.

I like to add bazcon (not bac-os), hot Italian sausager that I get from
Humphrey's (local grocery store w/100% "service" meat), sliced olives,
both green and black, thin sliced tomato, ham steak in 1/4" dice, feta
or bleu cheese (sparingly), chopped green chilies, sliced jalapeno or
serrano chilies, bell pepper (any colour), red onion, extra mushrooms,

Here's one that's on my "round tuit" list as a possible.The recipe as 
was presented on the web site assumes you will make your own crust. I'm 
a fan of short-cuts if decent options are available. Saves lots of time 
and mess and clean-ups.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Seafood Pizza
 Categories: Breads, Seafood, Cheese, Vegetables, Herbs
      Yield: 8 slices

      1 md Pizza Dough; ho-made or 
           - store bought
       2 cl Garlic; divided
     1/4 lb Small (U-60) shrimp; peeled
            - deveined, chopped in bite
            - sized pieces
     1/4 lb Sea scallops*; uncooked
     1/4 ts Salt; divided
       1 tb Olive oil
     1/2 c  Whole milk ricotta cheese
            Fresh ground black pepper
     2/3 c  Shredded mozzarella cheese
       2 tb Grated Parmesan cheese
     1/4 ts Dried oregano
       1    Handful sliced red onion
       1 tb Butter
            Chopped parsley; garnish

  Place a pizza stone in the oven and heat to 500-|F/260-|C.
  OR set your pizza oven @ 500-|F/260-|C.

  PREPARE THE TOPPINGS: Mince the garlic, reserving 1
  clove in a small bowl for later. Pat the shrimp and
  scallops dry and chop them into bite sized pieces. In a
  medium bowl, mix the shrimp and scallops with 1 clove of
  the minced garlic and 1/4 ts salt. In a medium skillet,
  heat 1 tablespoon olive oil on medium high heat. Cook
  the seafood for 1 to 2 minutes until mostly cooked
  through, stirring occasionally. When done, transfer 
  to a bowl.

  In a small bowl, mix the ricotta with the rest of the
  salt and fresh ground black pepper to taste.

  BAKE THE PIZZA: When the oven is ready, dust a pizza
  peel with cornmeal or semolina flour. (If you donrCOt have
  a pizza peel, you can use a rimless baking sheet or the
  back of a rimmed baking sheet. But a pizza peel is well
  worth the investment!) Stretch the dough into a circle,
  then gently place the dough onto the pizza peel.

  Spread an even layer of the seasoned ricotta onto the
  dough with a spatula, then sprinkle on 1/4 cup of the
  mozzarella cheese. Add the shrimp and scallops,
  reserving the liquid at the bottom of the bowl. Top with
  the remaining 1/4 cup mozzarella cheese and Parmesan
  cheese. Top with red onion, oregano, and 2 pinches
  kosher salt.

  Use the pizza peel to carefully transfer the pizza onto
  the preheated pizza stone. Bake the pizza until the
  cheese and crust are nicely browned, about 5 to 7
  minutes in the oven (or 1 to 2 minutes in a pizza oven).

  Make the garlic butter and serve: Allow the pizza to
  cool for a minute or two while you make the garlic
  butter. In a small saucepan, melt 1 tablespoon butter
  with the reserved 1 minced garlic clove. Top the pizza
  with garlic butter and chopped parsley. Slice into
  pieces using a knife, and serve immediately (cutting it
  with a knife is easiest to cut through the shrimp).

  NOTES: * If you have access to bay scallops, you can use
  whole bay scallops to replace the chopped sea scallops.

  UDD NOTES: If/when I make this I will definitely use a
  layer of Onofrio's Basilico (http://www.onofrios.com)
  from my friend Joe anazzo. And fresh sliced basil on
  top.

  RECIPE FROM: https://www.acouplecooks.com

  Uncle Dirty Dave's Archives

MMMMM
 
... "All recipes are adaptable." -- Dave Drum
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