Summer Scallops & Veggies Pizza

Course dinner
Cuisine Italian
Keyword pizza
Prep Time 20 minutes
Cook Time 10 minutes
Servings 6


  • Saucepan
  • Pizza stone


  • 1 premade pizza dough
  • Cornmeal

For the Sauce:

  • 1 T unsalted butter
  • 2 T flour
  • ¾ C buttermilk
  • ¼ t sea salt
  • t black pepper
  • 1 garlic clove grated
  • ¼ C Atwells Gold cheese grated

For the toppings:

  • 8 oz burrata cheese
  • 1 medium zucchini in ¼” slices
  • 1 ear of corn removed from cob
  • 4 oz scallops quartered
  • ¼ t basil minced


  • Lay out ingredients
  • Preheat oven to 500°
  • In a medium saucepan over medium heat, melt butter and whisk in flour until smooth. Continue to whisk while roux sets up, approximately 2 minutes.
  • Reduce saucepan to low heat, and slowly add buttermilk, stirring until smooth with each addition.
  • Once all buttermilk has been added, add garlic, sea salt, and black pepper. Allow to bubble for 1 minute while whisking.
  • Remove the pan from heat, and add cheese.
  • Dust counter service with cornmeal, and roll out pizza dough into a 12” circle. Roll up the corners to create the edges of the crust.
  • Distribute sauce evenly on the crust. Feel free to improvise on the total amount of sauce used, to your tastes.
  • Add zucchini, corn, scallops, and basil, evenly distributed on the pizza.
  • Bake the pizza (ideally on a pizza stone) for 6 minutes.
  • Remove pizza from the oven, and add burrata. Burrata can be shredded up and evenly distributed, left as a ball in the middle, or a mix of those!
  • Cook for 2-3 additional minutes, until scallops are completely white and cooked through.
  • Serve pizza with additional grated Atwell’s Gold Cheese, sea salt, and minced basil to taste.

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