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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I adapted this rich treat from a friend's seafood enchilada dish. The thick creamy cheese sauce is an ideal match for the scallops, shrimp and imitation crabmeat. Plus, it's special enough for guests and can be made in a hurry. Ingredients:
1 package (6-1/2 ounces) pizza crust mix |
3 tablespoons butter, divided |
2 tablespoons king arthur unbleached all-purpose flour |
3/4 cup milk |
1/4 cup chicken broth |
1/4 cup shredded monterey jack cheese |
1/4 cup shredded swiss cheese |
1/4 pound uncooked bay scallops, chopped |
1/4 pound peeled and deveined cooked shrimp, chopped |
1/4 pound imitation crabmeat, chopped |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
paprika, optional |
Directions:
1. Prepare pizza dough according to package directions. Press onto a lightly greased 12-in. pizza pan; build up edges slightly. Prick dough thoroughly with a fork. Bake at 400° for 5-6 minutes or until crust is firm and begins to brown.
2. Meanwhile, in a large saucepan, melt 2 tablespoons butter over medium heat. Stir in flour until smooth. Gradually stir in milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in Monterey Jack and Swiss cheeses until melted. Remove from the heat.
3. In a large skillet, melt the remaining butter over medium heat. Add scallops; cook and stir for 3-4 minutes or until firm and opaque. Stir in the shrimp, crab and 3 tablespoons cheese sauce. Remove from the heat.
4. Spread remaining cheese sauce over the crust. Top with the seafood mixture; sprinkle with mozzarella cheese and paprika if desired. Bake for 13-16 minutes or until golden brown. Let stand for 5-10 minutes before cutting. Yield: 4 servings.
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