Cioppino Pizza #Ragu

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READY IN: 1hr
Recipe by Old Dog Chef

Ragú® Recipe Contest Entry. A take on the famous San Francisco favorite made into a great pizza

Ingredients Nutrition

  • 1 pizza crust, 12-inch Boboli pizza crust
  • 1 (12 ounce) jar Ragú® Pasta Sauce
  • 12 cup fennel, fresh sliced
  • 4 slices bacon, cooked
  • 2 garlic cloves, mince
  • 12 lb shrimp, raw 31-40 count, peeled and deveined
  • 12 lb sea scallops
  • 12 lb squid, cleaned
  • 12 lb skinless flaky white fish such as bass halibut, hake or 12 lb cod, cut
  • 1 teaspoon lemon zest
  • 14 cup cilantro, washed, diced
  • 14 teaspoon red pepper flakes
  • 2 cups garlic butter breadcrumbs
  • 14 cup olive oil, extra virgin

Directions

  1. Dice fennel 1/8”, dice bacon 1”, cut scallops ¾”, slice squid ¼” and fis ½” pieces.
  2. Spread 1 cup of Ragú® 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 425° 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.

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