Basil Cream Seafood Pizza

INGREDIENTS

Wesgold® from Wesson®

2 lbs. Crab Meat

1 lb. 8 oz. Rock Shrimp

1 lb. 8 oz. Bay Scallops

1/4 cup Garlic, Chopped

1 cup White Wine, Dry

1 qt. Heavy Whipping Cream

2 qts. Romano Cheese, Grated

1 qt. Fresh Basil, Chopped

1 (#10) can Hunt's® Angela Mia® Chunky Crushed Tomatoes

8 Prepared Pizza Shells, 12-inch

1 gal. Mozzarella Cheese, Shredded

 

 

 

DIRECTIONS

1. In saute pan, heat Wesgold; add crab meat, shrimp and scallops, saute 2 minutes. Remove

seafood from pan.

2. Add garlic, saute 2 minutes; deglaze with wine.

3. Add cream, half Romano cheese and basil; reduce to half.

4. Add crushed tomatoes; cook until thickened.

5. Spread each pizza shell with approximately 1 lb. sauce mixture.

6. Top each pizza with 9 oz. seafood mixture.

7. Top each pizza with 8 oz. mozzarella cheese and 2 oz. Romano cheese.

8. Bake until cheese is melted and crust is golden.

 

 

 

Yield: 8 (12-inch) Pizzas