the wine to go with it!!
You have to be a bit parochial sometimes… a Malvoisie bought at the Château de Clermont in Ligné.
And yes, there’s wine in Ligné too…
Mushroom and scallop pizza
What’s great about pizza is that you can make it an elaborate dish or a super-laid-back one, depending on the topping.
If you follow my dough recipe, you’ll have enough for two.
Seasons & months
Preparation
-
Step 1
If you can, make your pizza dough a few hours ahead.
-
Step 2
Peel the mushrooms and cut them into thin slices. Fry them in a little butter with a good pinch of salt. Cover and cook until they’re well reduced.
Preheat your oven to 200 °C.
Roll your dough out on a floured surface (if you followed my recipe, take only half).
Lay the tomato coulis and the mushrooms over it.
Bake for 10 to 12 minutes.
Cut the scallops in half.
After the 10 to 12 minutes’ cooking, add the scallops and carry on baking for 3 minutes.
Serve the pizza piping hot with a lamb’s lettuce salad and a walnut/white balsamic vinaigrette if you have one.
Recipe photos
Nutritional values
per serving
Recipe for 3 people
Calories
146
kcal
Protein
24,2
grams
Carbohydrates
6,2
grams
Fat
1,5
grams
Fibre
5,2
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
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