Mixed-seafood pizza - country living

1 pizza

Ingredients

Quantity Ingredient
¾ pounds Fresh or frozen calamari (squid), thawed if frozen
1 quart Water
1½ teaspoon Salt
1 teaspoon Baking soda
2 tablespoons Olive oil
2 Cloves garlic, finely chopped
½ teaspoon Dried oregano leaves
½ teaspoon Dried marjoram leaves
⅛ teaspoon Crushed red pepper
½ pounds Bay scallops
½ pounds Medium shrimp, shelled and deveined
1 tablespoon Lemon juice
1 tablespoon Red-wine vinegar
¼ teaspoon Freshly ground black pepper
Basic Pizza Dough
Tomato Sauce (recipe follows)
1 tablespoon Capers
8 Ripe olives, pitted and chopped
1 tablespoon Chopped fresh parsley (opt.)

Directions

1. Prepare mixed-seafood filling: To clean calamari, pull ten- tacles and head from body of each squid. Cut off and reserve tentacles; discard head and ink sac. Remove and discard thin, clear cartilage from body. Rinse squid and tentacles and cut each body into ½-inch rings. Cut tentacles in half if they are very long.

2. In 2-quart saucepan, heat water to boiling over high heat. Add 1 t salt, the baking soda, and calamari. Reduce heat to low; cook calamari 2 minutes. Drain calamari in colander and rinsc with cold water to cool. Place calamari in medium-size bowl.

3. In large skillet, heat 1 T olive oil over medium heat. Add garlic, oregano, marjoram, and crushed red pepper. saute 2 minutes. Add scallops and shrimp and cook, stirring occasionally, 3 to 4 minutes, or until shrimp are pink and firm and scallops are opaque.

4. Transfer scallop and shrimp mixture, including all pan juices, to bowl with calamari. Add remaining 1 T olive oil, the lemon juice, vinegar, the remaining t salt, and the black pepper; toss to combine.

Refrigerate seafood mixture to marinate while preparing pizza dough and Tomato Sauce.

5. Prepare Basic Pizza Dough. Set aside to rise.

6. Meanwhile, prepare Tomato Sauce.

7. To assemble and bake pizza, lightly oil a 13- by 9-inch baking pan. Heat oven to 450'F. Roll out pizza dough to 15- by 11-inch rectangle. Line pan with dough, leaving a 1-inch rim of dough on all sides. Let dough rest 10 minutes.

8. Reserve 3 T Tomato Sauce. Spread remaining sauce on top of dough.

Bake pizza on lower oven rack 12 minutes. Meanwhile, drain liquid from seafood into large skillet. Cook until liquid is reduced to a syrup that barely coats skillet. Pour over seafood mixture; toss to coat.

9. Top pizza with seafood mixture; brush reserved tomato sauce onto seafood. Sprinkle top of pizza with capers and olives and bake 5 to 7 minutes longer or until pizza crust is well browned. Garnish with parsley, if desired, and serve immediately.

Tomato Sauce: In large skillet, heat 1 T olive oil over medium heat.

Add ½ C chopped onion, 1 clove garlic, chopped, ¼ t fennel seeds. ¼ t dried oregano leaves, and ⅛ t crushed red pepper.

Saute until onion is transparent. Meanwhile, drain 1 16-oz can whole tomatoes, reserving 2 T tomato juice. Seed tomatoes. In food processor, with chopping blade, process tomatoes until coarsely chopped. Add processed tomatoes, the reserved tomato juice, ¼ t salt, and ¼ t freshly ground black pepper to onion mixture. Cook, stir- ring occasionally, 6 to 8 minutes or until sauce thickens and liquid evaporates. Country Living/October/90 Scanned & fixed by DP & GG

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