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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 6 Esslöffel | Prepared pesto (see below) |
| 1 | Prepared pizza crust or Boboli (12 inch) |
| 1 | Jar (6 oz) marinated artichoke hearts ( I marinate my own with balsamic vinegar, water, Basil, Rosemary, Thyme and fresh crushed garlic overnight-no oil, no fat!) |
| 4 x ca. 30 g | Low/No fat grated mozzarella cheese |
| 6 x ca. 30 g | Bay or sea scallops slice into 1/4 inch thick rounds (up to 8) |
| 2 Esslöffel | *fresh* grated Parmesan cheese |
| 1 Tasse | Oil-Packed Sun Dried Tomatoes, drained (ca. 6oz.) |
| 1/2 Tasse | parmesan grated |
| 1/2 Tasse | basil fresh, chopped |
| 1/4 Tasse | pine nuts toasted |
| 6 | cloves garlic minced |
| 3/4 Tasse | Olive Oil, * see note |
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Preheat oven to 450F. Spread pesto over pizza crust within 1/2 inch from edge. Drain artichokes and reserve marinade in bowl. Cut large artichoke hears in half and arrange them evenly over pesto. Sprinkle mozzarella over pizza. Rinse scallops and pat dry; toss well in reserved artichoke marinade oil and drain. Put scallops on pizza and sprinkle with Parmesan cheese. Bake pizza until bottom of crust is crisp and cheese has melted. Scallops cook fast, but should be opaque in center. Takes about 6 to 8 minutes. (Bake on middle oven rack.)
Sundried Tomatoe Pesto:
* use some from the tomatoes jar
Combine tomatoes, Parmesan, basil, pine nuts, and garlic in processor. With machine running, gradually add oil until smooth paste forms. Add salt and pepper to taste.
Substitutions: I used the dry Sun Dried Tomatoes and then rehydrate them. I also lower the oil and use Fat Free parmesan cheese.
Shrimp is great on this, as well! Enjoy!
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