Lunch: Scallop-and-Bacon Pizza

Recipe by Kay Chun A quick, garlicky béchamel stands in for crème fraîche and cheese in this luxurious white pizza.

This recipe includes superfoods such as:

Lemon

Health benefits of Scallop-and-Bacon Pizza

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

3 clove garlic
1/4 c. extra-virgin olive oil
2 tbsp. extra-virgin olive oil
1/4 c. all-purpose flour
1 1/2 c. whole milk
1/4 c. Parmigiano-Reggiano cheese
2 tbsp. fresh lemon juice
kosher salt
Pepper
cornmeal
1 lb. pizza dough
4 slice thick-cut bacon
4 sea scallops
1 c. baby arugula

Instructions

Preheat the oven to 475 degrees F. In a medium saucepan, cook the garlic in 1/4 cup of the olive oil over moderately low heat until it starts to sizzle, about 3 minutes. Whisk in the flour until smooth and cook, whisking, until light golden, about 3 minutes. Slowly whisk in the milk and cook, whisking, until the béchamel is smooth and thickened, 2 to 3 minutes. Whisk in the cheese. Stir in 1 tablespoon of the lemon juice and season with salt and pepper. Transfer the béchamel to a small bowl. Discard the garlic.
Lightly dust a baking sheet with cornmeal. On a lightly floured work surface, using a lightly floured rolling pin, roll out the dough into a 12-inch round. Transfer to the prepared sheet. Brush the remaining 2 tablespoons of olive oil all over the dough and spread the béchamel evenly on top, leaving a 1-inch border around the edge. Bake on the bottom rack of the oven for about 18 minutes, until the dough is almost cooked through.
Meanwhile, in a nonstick medium skillet, cook the bacon over moderate heat, turning, until golden and crisp, 7 to 8 minutes. Transfer to paper towels to drain. Chop the bacon.
Top the pizza with the scallops and drizzle with olive oil. Bake for about 3 minutes, until the béchamel is golden and bubbling and the scallops are just opaque.
In a small bowl, toss the arugula with the remaining 1 tablespoon of lemon juice. Top the pizza with the bacon and arugula and serve hot. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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