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Scallops and leeks thin pizzas

Author: 5/15
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Pizzas minces aux pétoncles et poireaux
Preparation 25
Baking 20
Portions 2 pizzas of 25 cm (10 inches)
Freezing No
Ingredients
Preparation

Ingredients

  • For thin crust pizza dough :
  • 500 ml (2 cups) of baking powder
  • 2 to 3 pinch of salt
  • 250 ml (1 cup) of cold water
  • 125 ml (1/2 cup) of olive oil
  • For the sauce :
  • 250 ml (1 cup) of rosé sauce
  • 30 ml (2 tablespoons) of chopped dill
  • For garnishing :
  • 1/2 package of 250 gr (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 16 medium sized scallops
  • 250 ml (1 cup) of grated Parmesan cheese
LeeksFind our bag in yourlocal grocery store

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Preparation

  • In a bow, mix flour with baking powder and salt. Dig a hole at the center of the mixture. Pour water and oil in the hole. With hands, until obtaining an homogenized dough.
  • Preheat oven at 205 ºC (400 ºF).
  • Over a floured surface, set down the dough into two thin circles of 25 cm (10 inches). Set each dough over a baking sheet covered with parchment paper.
  • In a bowl, mix sauce with dill. Spread sauce over dough but let 1,5 cm (3/4 inch) free over sides. Divide minced leeks, scallops and parmesan.
  • Oven bake 20 minutes, until dough are well brown.

Chef's notes