Seafood Primavera Pasta Pizza
Yield
1 pizzaPrep
10 minCook
1 hrsReady
1 hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
Crust | |||
8 | ounces | rice vermicelli | * |
¼ | cup |
butter
melted |
|
½ | cup |
Parmesan cheese
grated |
|
1 ½ | teaspoons | garlic salt |
|
3 | large |
eggs
beaten |
|
Sauce | |||
1 | cup | light cream (half&half) |
|
4 | each |
egg yolks
beaten |
*
|
1 | cup | Parmesan cheese |
|
1 | tablespoon |
sherry
dry |
|
⅛ | teaspoon | garlic salt |
|
⅛ | teaspoon | black pepper |
|
Filling | |||
2 | tablespoons | butter |
|
½ | cup |
scallions, spring or green onions
sliced |
|
1 | each | garlic cloves |
|
2 | cups | broccoli florets |
|
4 ½ | ounces |
mushrooms
sliced |
|
3 | cups | mixed seafood | * |
1 ¼ | cups |
mozzarella cheese
shredded |
*
|
Directions
Cook vermicelli to desired doneness as directed on package.
Drain; keep warm.
Heat oven to 350℉ (180℃).
In large bowl, combine hot vermicelli, ¼ cup melted butter, ½ cup Parmesan and 1½ teaspoon garlic salt; mix well.
Fold in 3 eggs. Spread mixture evenly in spray-coated pan, forming a rim around edge.
Bake for 12 to 15 minutes or until set.
In medium saucepan using wire whisk, beat half and half and 4 egg yolks until well blended.
Cook over medium-low heat until mixture comes to a boil, stirring constantly.
Add 1 cup Parmesan cheese, sherry, ⅛ teaspoon garlic salt and pepper; cook and stir until mixture thickens.
Remove from heat; cover and set aside.
Melt 2 tablespoon butter in large skillet over medium-high heat.
Add onions, bell pepper and garlic; cook and stir 2 to 3 minutes or until crisp-tender.
Add vegetables and mushrooms; cook and stir 5 to 6 minutes or until vegetables are crisp-tender.
Add seafood to skillet; cook 2 to 3 minutes or just until seafood becomes opaque.
Fold sauce into seafood mixture.
Pour over pasta crust; top with mozzarella cheese.
Bake for 10 to 15 minutes or until cheese melts. Broil for 2 to 4 minutes or until cheese is bubbly and lightly browned.
Let stand 5 to 10 minutes.
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