Kraft Foods let us know in 1964 that “there’s always room for Jell-o.” We had known for centuries before that slogan appeared that there will perennially be space for pizza, too, and Rosemary Maglio gives us a goodie this week with her Seafood Pizza creation.
The resident of the 1900 block of South Mole Street showed beautiful penmanship in submitting her recipe, and one can imagine that as she noted each ingredient and direction, she might have felt compelled upon completion to make this very product. Something tells this writer that many of you just might find yourselves compelled to thank the Point Breeze denizen immediately by getting in touch with your seafood side. ■
Ingredients:
1 large pizza shell (homemade or bakery-bought)
1 large tin of flat anchovies in oil
3 tablespoons of extra virgin olive oil
1 large garlic clove
Crushed red pepper, if desired
1/2 pound of lump crabmeat
1/2 pound of lobster meat, cut in chunks
1/2 pound of large shrimp, peeled, deveined, and tails removed
1 tablespoon of minced flat Italian parsley
5 large basil leaves
Directions:
Preheat oven to 375 degrees.
Place the shell on a stone or round baking pan. Saute the garlic in the olive oil until browned and soft. Smash with a spoon, and add the anchovies and their oil, smashing them, too. Cook until the fish dissolve. Add the pepper, parsley, and leaves, and cook until the herbs are wilted. Shut off the heat, and set the pan aside.
Brush the shell with oil. Place the crab and lobster in a bowl, and pour the rest of the anchovy oil on them. Blend the ingredients with a spoon. Spread the seafood over the shell, and put the shrimp on top of the other aquatic delights. Bake until the shell is golden brown. Consider sprinkling grated cheese onto the finished product.
Photo:bettycrocker.com
