Recipe: Idaho Potato Seafood Medley Pizza

Idaho Potato Seafood Medley Pizza

2 Idaho Russet Burbank potatoes, 50 count, peeled, cooked & finely shredded each, (2lbs)
2 tbsp Worcestershire sauce
2 tsp. dill, fresh, chopped
1 tsp garlic, fresh, minced
1 cup mayonnaise
2 tbsp Dijon style mustard
Idaho Potato Seafood Medley Pizza

2 tbsp honey
4 oz shrimp, peeled split, butter flied, cleaned
2 pizza crusts, 12-inch, unbaked each
16 littleneck clams, rinsed, shucked each
4 oz sea scallops, 1/2-inch, sliced
1 tbsp sesame oil
1 tbsp rice vinegar
salt & pepper to taste
2 dill sprigs, fresh each
2 lemon wheels, thin sliced each

Combine first 7 ingredients and mix well. Hold refrigerated for service.

Spread 1/2 of mixture evenly over each of 2 pizza shells.

Distribute 2 oz of each seafood over each pizza. Combine oil and vinegar; drizzle over seafood. Season with salt and pepper.

Bake in preheated convection oven at 450 F for 8-10 minutes or until seafood is cooked.

Garnish each pizza with dill spring and lemon slice twist. Cut each pizza into 4 slices.

Servings: 8
From: Copeland's Family Restaurants - Metairie, LA - Chef Wolfgang Hanau
Source: Idaho Potato Commission