Scallop and bacon pizza

By Spencer Watts
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Total Time


  • 1 store bought pizza dough
  • 3 tablespoons (30 milliliters) butter
  • 2 tablespoons (30 milliliters) all-purpose flour
  • 1 1/4 cup (300 milliliters) milk
  • Salt and white pepper, to taste
  • 2 cups (480 milliliters) spinach leaves, packed
  • 4 slices smoked bacon
  • 225 grams bay scallops
  • 1 cup (240 milliliters) grated mozzarella cheese
  • 1/2 cup (120 milliliters) shaved Parmesan cheese
  • 1/4 cup (60 milliliters) basil pesto
  • 1/2 cup (120 milliliters) cornmeal
  • 1 talespoon (15 milliliters) olive oil


  1. Preheat oven to 375F (190C) with pizza stone inside.
  2. Make béchamel sauce by melting two tablespoons (30 milliliters) of butter in a sauce pan and adding the flour.
  3. Cook for two minutes over medium-high heat until it starts to bubble.
  4. Add the milk in and stir until it no longer has lumps.
  5. Bring to a light boil, and cook for three to four minutes.
  6. Season with salt and white pepper.
  7. Remove from the heat and let cool at room temperature.
  8. Cut bacon into bits and cook in a non-stick frying over medium-high heat until the bacon bits are crispy.
  9. Remove from the heat and let cool at room temperature.
  10. Cook the spinach two to three minutes in a frying pan over medium-heat with one tablespoon (15 milliliters) of butter.
  11. Once the spinach is wilted, remove from the pan and place on a paper towel to drain excess liquid.
  12. Roll out the pizza dough using a rolling pin and cornmeal so the dough does not stick to the pin or the counter.
  13. Your dough should be round and 30 centimeters in diameter.
  14. Remove the pizza stone from the oven, sprinkle with cornmeal and place pizza dough on top.
  15. Put the pizza stone and dough back in the oven and cook for eight to ten minutes.
  16. Remove the dough from the oven and top with béchamel sauce, scallops, bacon bits, wilted spinach, mozzarella, Parmesan cheese and dollops of pesto.
  17. 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.
  18. Remove from the oven and stone, drizzle with olive oil, cut into four to six slices and serve immediately.


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