Cioppino Pizza #Ragu

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8
YIELD: 8 slices
UNITS: US

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
  • 12
    lb squid, cleaned
  • 12
    lb skinless flaky white fish such as bass halibut, hake or 1/2 lb cod, cut
  • 1
    teaspoon lemon zest
  • 14
    cup cilantro, washed, diced
  • 14
  • 2
    cups garlic butter breadcrumbs
  • 14
    cup olive oil, extra virgin
Advertisement

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.
Advertisement