Ingredients
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1 store bought pizza dough
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3 tablespoons (30 milliliters) butter
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2 tablespoons (30 milliliters) all-purpose flour
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1 1/4 cup (300 milliliters) milk
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Salt and white pepper, to taste
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2 cups (480 milliliters) spinach leaves, packed
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4 slices smoked bacon
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225 grams bay scallops
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1 cup (240 milliliters) grated mozzarella cheese
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1/2 cup (120 milliliters) shaved Parmesan cheese
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1/4 cup (60 milliliters) basil pesto
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1/2 cup (120 milliliters) cornmeal
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1 talespoon (15 milliliters) olive oil
Directions
- Preheat oven to 375F (190C) with pizza stone inside.
- Make béchamel sauce by melting two tablespoons (30 milliliters) of butter in a sauce pan and adding the flour.
- Cook for two minutes over medium-high heat until it starts to bubble.
- Add the milk in and stir until it no longer has lumps.
- Bring to a light boil, and cook for three to four minutes.
- Season with salt and white pepper.
- Remove from the heat and let cool at room temperature.
- Cut bacon into bits and cook in a non-stick frying over medium-high heat until the bacon bits are crispy.
- Remove from the heat and let cool at room temperature.
- Cook the spinach two to three minutes in a frying pan over medium-heat with one tablespoon (15 milliliters) of butter.
- Once the spinach is wilted, remove from the pan and place on a paper towel to drain excess liquid.
- Roll out the pizza dough using a rolling pin and cornmeal so the dough does not stick to the pin or the counter.
- Your dough should be round and 30 centimeters in diameter.
- Remove the pizza stone from the oven, sprinkle with cornmeal and place pizza dough on top.
- Put the pizza stone and dough back in the oven and cook for eight to ten minutes.
- Remove the dough from the oven and top with béchamel sauce, scallops, bacon bits, wilted spinach, mozzarella, Parmesan cheese and dollops of pesto.
- Place the pizza back in the oven and cook for seven to eight minutes, or until the crust is golden brown and the cheese is nicely melted.
- Remove from the oven and stone, drizzle with olive oil, cut into four to six slices and serve immediately.
