Cioppino Pizza #Ragu
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
8 slices
- Serves:
- 8
ingredients
- 1 pizza crust, 12-inch Boboli pizza crust
- 1 (12 ounce) jar Ragú® 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
directions
- Dice fennel 1/8”, dice bacon 1”, cut scallops ¾”, slice squid ¼” and fis ½” pieces.
- Spread 1 cup of Ragú® Pizza Quick Traditional Sauce evenly over the pizza crust.
- Spread the fennel and garlic evenly over the sauce.
- Attractively arrange all the seafood and bacon on top of the sauce.
- Sprinkle the lemon zest, cilantro and red pepper flakes over the pie.
- Top with the breadcrumbs and drizzle with the EVOO.
- Bake in a 425° oven for 6 – 12 mins, begin checking at 4 minutes Don’t overcook the seafood.
- Remove from oven and let sit for 5 minutes before cutting.
- *You can make your own crust, just pre-bake before proceeding.
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RECIPE SUBMITTED BY
Old Dog Chef
Sun City West, Arizona
Retired from the food industry after 50 years.