Egg, Mussels and Scallop on Cashew Pesto Pizza

It's dinner time and you are looking for something quick. Go check in your refrigerator. Do you have some tortillas in the fridge and some seafood frozen in the freezer? If you do, bring them out now, because you will be having a pizza today.

This is quick pizza recipe is for those lazy evenings when you just want something fast and delicious. Everything will be ready in a flash, so you can just sit back and relax to enjoy the rest of your evenings.

Ingredients (makes TWO 6-inch Pizza)

Pesto

200g of Basil leaves

A Handful of Cashew Nuts

Olive Oil

Salt and Black Pepper to taste

Pizza and Topping

8-10 Whole Cloves of Garlic (peeled)

2 Store-Bought Wraps (You can also make your own. Recipe to come soon)

A handful of mussel meat

6 Medium-sized Scallops

4-6 Whole Cherry Tomatoes (halved)

Grated Mozzarella Cheese

Fresh Dill

2 Eggs

Barbeque powder

Salt and Black Pepper to season

Olive Oil

Worcestershire Sauce

Tabasco Sauce

A splash of White Wine

From start to finish

Pesto

First, roast a handful of cashew nuts in a hot pan under golden brown.

Place 200g of fresh Basil leaves into a blender or food processor together with the roasted cashew. Add to it, 3 tablespoons of Extra Virgin Olive Oil, and a generous amount of salt and pepper.

Blend the mix until they become a fine pesto paste; adding olive oil, salt, black pepper to taste along the way.

Preparing the Toppings

Start by marinating your mussel meat and scallops in a bowl with olive oil, salt, black pepper, a few pinches of barbeque powder and some Worcestershire sauce. If you like it a little spicy, do add into the marinade some Tabasco sauce.

On a hot pan, heat up 1 tablespoon of olive oil and into the oil, heat all the cloves of garlic until they are golden brown. Remove and leave them aside.

Now, sauté your marinade seafood in 2-3 tablespoons of olive oil and melted unsalted butter. Add a splash of white wine to the mix and simmer for a few more seconds before removing the seafood mix from the pan. Slice the cooked scallops into quarters and leave the mix aside.

Assembling the Pizza

Lightly heat up the wraps (We like using Mission's Garlic Wrap) on a pan, and based it first with some sauce from the barbeque seafood mix prepared above. Then, top the wrap with generous amount of cashew pesto prepared earlier.

Top the pizza with the pan-roasted garlic cloves, seafood mix and halved cheery tomatoes followed by a generous amount of mozzarella cheese and some fresh dill.

Lastly, crack an egg the centre of the pizza and cook the pizza in a pre-heated oven to 180^oC for 10 minutes. (temperature and time will often vary between ovens, so check on your pizza regularly).

Once the cheese have melted nicely and the yolk appearing soft but whole, your pizzas are ready to be served. Top if with a bit more fresh dill and some Tabasco sauce before serving.

This how we ours turned out.

Hopefully you guys enjoyed this quick fix pizza recipe. Until next time, take care guys.