Scallop and Cilantro Pizza with Mozzarella
4 thin pizza crusts
1 tbsp (15 mL) melted butter
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) lemon zest
4 slices bacon, cooked and slivered
2/3 lb (300 g) bay scallops
1/3 cup (80 mL) finely sliced red onion
1/3 cup (80 mL) diced red pepper
1/2 cup (125 mL) chopped fresh cilantro
Salt and freshly ground pepper
1/2 lb (250 g) Canadian Mozzarella, shredded
Preheat oven to 450°F (230°C).
Mix melted butter with lemon juice and zest and brush on pizza crusts.
Spread toppings on crusts then sprinkle with cheese. Salt and pepper to taste.
Bake pizzas on middle rack of oven for 5 to 8 minutes or until crusts and cheese are golden.
Serve with a carrot and almond salad drizzled with balsamic vinaigrette.
Complementary Wines: Beer: Pilsner, Bloody Caesar, Margarita: tequila, triple sec, lime juice, Sangiovese, Sauvignon Blanc Late Harvest
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