PA pratha (plain / whole wheat)
5 ounce pizza sauce
5-6 shrimp (size 21-25)
2 tablespoon canned baby clams, drained
3 ounce calamari rings
2 ounce small scallops
1 teaspoon minced garlic
1 tablespoon olive oil
3/4 cup grated mozzarella
1 teaspoon chopped parsley
25ml Pernod liquor
salt and pepper to taste (for those do not like alcoholic, can ignore Pernod liquor)
COOKING:
Heat PA pratha on frying pan without adding oil or preheat oven to 180°C (350°F) and bake PA pratha until
golden brown on each side. Remove from the frying pan/ oven and set aside.
In a frying pan, heat the olive oil and saute the garlic.
After 3 minutes add the calamari rings and scallops and saute for 2 minutes. Deglaze with the Pernod and
After 3 minutes add the calamari rings and scallops and saute for 2 minutes. Deglaze with the Pernod and
season
them with salt and pepper.
Spread the pizza sauce over the dough.
Cut the shrimp to two along their length.
Apply all the seafood toppings evenly and sprinkle with the mozzarella cheese and chopped parsley on top.
Season the Seafood pizza with salt and pepper and bake it in a preheated oven at 400 F until the cheese has
Spread the pizza sauce over the dough.
Cut the shrimp to two along their length.
Apply all the seafood toppings evenly and sprinkle with the mozzarella cheese and chopped parsley on top.
Season the Seafood pizza with salt and pepper and bake it in a preheated oven at 400 F until the cheese has
melted.
