Scallop, Bacon And Basil Pizza With Tomato, Onion And Vodka Sauce

• 1 28 ounce can Italian tomatoes, with juice
• 4 tablespoons Butter
• 1 tablespoon Olive oil
• 1 Onion, peeled and halved
• 1 Carrot, cut into 3 inch sections
• 2 Garlic cloves, minced
• 1/2 teaspoon Fish sauce
• 1/8 teaspoon Red pepper flakes
• 1 teaspoon Fresh minced basil
• 1 teaspoon Fresh minced oregano
• 1/3 cup Vodka
• 1/3 cup Heavy whipping cream
• 1/4 cup Grated parmesan
• Salt and pepper to taste
• 250 grams Bread flour
• 175 grams Warm water
• 1/2 teaspoon Salt
• 1/2 teaspoon Sugar
• 1/2 teaspoon Active dry yeast
• 2 teaspoons Olive oil
• 4 Scallops, cut into two or three slices each
• 4 Strips bacon, crumbled
• 3 cups Mozzarella
• 6 sprigs Fresh basil

1. Make your pizza dough first: I like to mix mine in a bread machine on the dough setting. Add all ingredients to bread machine pan, starting with the wet ingredients. After dough has completed the dough setting, place in a olive oiled ziplock bag or bowl, and refrigerate for 72 hours or so.
2. Meanwhile, make your sauce: In Dutch oven, place tomatoes, onion halves, carrot chunks, salt, pepper, butter, olive oil, minced garlic, oregano, basil, and sprinkle red pepper flakes. Crush the tomatoes with your hands or potato masher to break them down (try to leave them a little chunky). Cover with dutch oven lid aslightly ajar and slow roast in the oven at 200 degrees for 5 to 6 hours; stir every one to two hours, until mixture is reduced by half. Carefully remove Dutch oven from oven and place on stovetop. Discard onion halves and carrots. Add fish sauce, heavy cream, vodka and taste and adjust salt and pepper if needed. Cook for another 20 minutes over so medium heat until slightly thicker.
3. To put together your pizza (this recipe should make two pizzas, depending on how big you want them):rn Remove dough from refrigerator open bag. Allow dough to warm up for about 30 minutes. The dough should be slightly cooler than room temperature. Divide dough in half and lightly sprinkle flour on dough ball and transfer to a floured surface. Roll out pizza dough, using your fingers to make a little rim. Lightly dust pizza peel with semolina an place dough on peel. Working quickly and without pressing down on your dough, top the pizza with sauce, the bacon, slices of scallop, and mozzerlla cheese. "Launch" pizza into your pizza oven without hesitation, which can cause the crust to stick and you to lose your toppings! The pizza should bake in 7 or 8 minutes, depending on how hot your oven is. Remove with pizza peel, let cool for a minute or two, slice and serve! rn rnNote: you could also cook your pizza in a conventional oven, either on a baking sheet or a pizza stone. Use the highest temp your oven will go.

italian tomatoes, butter, olive oil, onion, carrot, garlic, fish sauce, red pepper, basil, oregano, vodka, heavy whipping cream, parmesan, salt, bread flour, water, salt, sugar, active dry yeast, olive oil, three, bacon, mozzarella, basil

Taken from food52.com/recipes/81084-scallop-bacon-and-basil-pizza-with-tomato-onion-and-vodka-sauce (may not work)