Cioppino Pizza #Ragu
- 1 pizza crust, 12-inch Boboli pizza crust
- 1 (12 ounce) jar Ragu(R) Pasta Sauce
- 1/2 cup fennel, fresh sliced
- 4 slices bacon, cooked
- 2 garlic cloves, mince
- 1/2 lb shrimp, raw 31-40 count, peeled and deveined
- 1/2 lb sea scallops
- 1/2 lb squid, cleaned
- 1/2 lb skinless flaky white fish such as bass halibut, hake or 1/2 lb cod, cut
- 1 teaspoon lemon zest
- 1/4 cup cilantro, washed, diced
- 1/4 teaspoon red pepper flakes
- 2 cups garlic butter breadcrumbs
- 1/4 cup olive oil, extra virgin
- Dice fennel 1/8", dice bacon 1", cut scallops 3/4", slice squid 1/4" and fis 1/2" pieces.
- Spread 1 cup of Ragu(R) Pizza Quick Traditional Sauce evenly over the pizza crust.
- Spread the fennel and garlic evenly over the sauce.
- Attractively arrange all the seafood and bacon on top of the sauce.
- Sprinkle the lemon zest, cilantro and red pepper flakes over the pie.
- Top with the breadcrumbs and drizzle with the EVOO.
- Bake in a 425u0b0 oven for 6 - 12 mins, begin checking at 4 minutes Don't overcook the seafood.
- Remove from oven and let sit for 5 minutes before cutting.
- *You can make your own crust, just pre-bake before proceeding.
pizza crust, pasta sauce, fennel, bacon, garlic, shrimp, cod, lemon zest, cilantro, red pepper, garlic butter, olive oil
Taken from www.food.com/recipe/cioppino-pizza-ragu-524956 (may not work)