Sea scallop, flat-leaf parsley & white wine cashew cream sauce pizza
Pizza
Italian cuisine
In my search for fresh ideas for pizza toppings, I've been inspired lately by the sauces on hand in my refrigerator. Using the leftover white wine cashew cream sauce I made last week, sea scallops, fresh mozzarella, parmigiano-reggiano cheese, and lots of flat-leaf parsley, I found another great combination of flavors. <br /> <br />The most interesting part of this recipe to me is the crispy texture of the flat-leaf parsley, which is piled on top of the pizza as the very last ingredient. In the oven, the edges of the parsley brown a bit and add a delicate crunch, contrasting with the creamy sauce and complimenting the seared scallops. I love greens on pizza, and using this little texture trick kicks it up a notch. <br /> <br />For the pizza crust, I use a white whole wheat recipe that has become the standard crust for my homemade pizzas. If you're like me and you love pizza and make it every chance you can, I highly recommend getting a pizza stone, which you can use for baking breads too. Using the stone gives the pizza that chewy, crisp pizzeria crust. Once you've got your pizza groove down, you'll never settle for delivery again.
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