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

1. Dice fennel 1/8", dice bacon 1", cut scallops 3/4", slice squid 1/4" and fis 1/2" pieces.
2. Spread 1 cup of Ragu(R) Pizza Quick Traditional Sauce evenly over the pizza crust.
3. Spread the fennel and garlic evenly over the sauce.
4. Attractively arrange all the seafood and bacon on top of the sauce.
5. Sprinkle the lemon zest, cilantro and red pepper flakes over the pie.
6. Top with the breadcrumbs and drizzle with the EVOO.
7. Bake in a 425u0b0 oven for 6 - 12 mins, begin checking at 4 minutes Don't overcook the seafood.
8. Remove from oven and let sit for 5 minutes before cutting.
9. *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)