Recipe - Scallop Pesto And Artichoke Heart Pizza

6 tablespoon Prepared pesto (see below)
1 Prepared pizza crust or
Boboli (12 inch)
1 Jar (6 oz) marinated
artichoke hearts ( I
marinate my own with
balsamic vinegar, water,
Basil, Rosemary, Thyme and
fresh crushed garlic
overnightno oil, no fat!)
4 ounce Low/No fat grated mozzarella
cheese
6 ounce Bay or sea scallops slice
into One fourth inch thick rounds
(up to 8)
2 tablespoon *fresh* grated Parmesan
cheese

SUNDRIED TOMATOE PESTO
1 cup OilPacked Sun Dried
Tomatoes, drained (ca.
6oz.)
One half cup Grated Parmesan Cheese
One half cup Fresh Basil, chopped
One fourth cup Pine Nuts, toasted
6 Cloves Garlic, minced
Three fourths cup Olive Oil, * see note

Preheat oven to 450F. Spread pesto over pizza crust within One half inch from
edge. Drain artichokes and reserve marinade in bowl. Cut large artichoke
hears in half and arrange them evenly over pesto. Sprinkle mozzarella over
pizza. Rinse scallops and pat dry; toss well in reserved artichoke marinade
oil and drain. Put scallops on pizza and sprinkle with Parmesan cheese.
Bake pizza until bottom of crust is crisp and cheese has melted. Scallops
cook fast, but should be opaque in center. Takes about 6 to 8 minutes.
(Bake on middle oven rack.)

Serves 4.

Sundried Tomatoe Pesto:

* use some from the tomatoes jar

Combine tomatoes, Parmesan, basil, pine nuts, and garlic in processor. With
machine running, gradually add oil until smooth paste forms. Add salt and
pepper to taste.
Substitutions: I used the dry Sun Dried Tomatoes and then rehydrate them. I
also lower the oil and use Fat Free parmesan cheese.

Shrimp is great on this, as well! Enjoy!

Posted to Digest eatlf.v096.n162

From: filmgal@magicnet.net (Lisa C. Ferguson)

Date: Sun, 22 Sep 1996 00:27:21 0400