Scallop and Kumquat Pizza
Kumquats add bright color and a sweet-tart zing to this grilled pizza. Sear scallops quickly over high heat to caramelize the surface. The creamy disks will continue cooking on the pizza.
Makes two 12-inch pizzas
- ½ recipe Pizza Crust for the Grill dough
- Cornmeal and flour for dusting
- Vegetable oil
- 3 tablespoons olive oil
- 1 cup Cilantro Pesto
- 2 pounds sea scallops, pan-seared and quartered
- 1½ cups sliced kumquats
- ½ cup minced green onion
- 1 teaspoon cumin
- Black pepper to taste
- 1 cup shredded Monterey jack cheese
- 1 cup shredded Manchego cheese
On a lightly floured board or on parchment, roll out two 12-inch dough circles. Place one circle of dough on a metal pizza peel or rimless baking sheet generously sprinkled with flour and cornmeal.
Prepare a gas or charcoal grill so that one area is hot while another side or corner is medium-hot. Brush the grill rack with vegetable oil. Slide the pizza onto the grill rack over the hot coals or heating element. Close the lid immediately and grill for 2 to 3 minutes or until pizza dough is cooked on the bottom and grill marks appear. Remove dough to peel or baking sheet, turning the grilled side up.
Brush the grilled pizza side with half the olive oil. Quickly spread half the Cilantro Pesto over the grilled crust. Cover the sauce with half the scallops and kumquat slices, followed by half the green onion. Sprinkle with cumin and pepper. Combine the Monterey jack and Manchego cheeses and distribute half over the top of the pizza.
Carefully slide the pizza back onto the grill, placing it over the medium-hot area. Close grill cover and cook 3 minutes. Check to make sure crust isn't browning too quickly. If it is, move some coals to the opposite side of the grill or lower gas grill thermostat to reduce heat. Continue to cook for another 4 to 5 minutes or until crust is browned and cheese is melted and bubbly. Remove from heat, cool slightly, and serve. Repeat cooking process with second pizza.