Scallop and Bacon Pizza

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I made this recipe for my hubby for Valentine's Day, and it was a big hit! I used pre-made pizza crust, and shredded parmesean cheese, so I only used 1/2 c of that. Also, the sauce measurements in the recipe make a LOT of sauce, and if you like light sauce on pizza like we do, you may want to cut the recipe a bit. The scallops add a nice, sweet, buttery bite to this delicious treat. Pair it up with mixed green salad and you've got a great, easy meal.

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Just made this recipe and it was delicious! I was cooking for myself so I used an Earth Grain Sandwich Round and split it in half to make 2 mini personal pizzas. I subbed turkey bacon (3 pieces for bacon. I used a 1/4 cup of each sour cream and pasta sauce and it was enough for 4 mini pizzas! I also added some crushed red pepper flakes for a little spice - delicious! I cooked them at 450 for 10 minutes - perfect!! so good!

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We loved this pizza! The combination of flavors was really great. My boyfriend, who doesn't like scallops unless they are wrapped in bacon really enjoyed this recipe too. The sour cream/tomato sauce mix really complimented the bacon/scallop combo.
I used turkey bacon to make it semi-healthier, and it didn't take away from the flavor at all. I will make this again, can't wait!
Thanks Paula for this wonderful recipe!!

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This pizza is the answer to all those out there that say you should never mix fish and cheese. The mix of the tomato sauce, sour cream, and cheeses make for a great gratin flavor that is immediately complimented by the saltiness of the bacon and sweetness of the scallops. While it seems like this combination would never work on a pizza, it should definitely be added to your arsenal.

B.T.W. . . follow the changes listed in the first review.

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It is listed here as 350' but correctly as 450' in Paula's new book. The amount of cheese is incorrect also. Parmesan cheese should be 1/2 cup.