Scallop and Sweet Potato Pizza

Scallop and Sweet Potato Pizza

This may seem like an unusual combination but it makes a tasty and light pizza. The scallops themselves aren't actually cooked on the pizza but cooked on a grill pan and added just before serving. This recipe also calls for a summer herb pesto which once made makes an excellent base for many pasta dishes and bruschetta among other uses and will last in the fridge in a well sealed jar for up to 3 months. If time doesn't allow you to make this pesto but a shop bought one and simply add a little mint and coriander.

Prep: 60 minutes
Cook: 20 minutes



  • 15g dry yeast
  • 1 tsp. sugar
  • 250ml lukewarm water
  • 500g strong flour
  • pinch salt
  • 3 garlic clove, finely chopped
  • 2 tbsp Pesto
  • 1 tbsp basil leaves, finely chopped
  • 2 tbsp olive oil


  • 6 tbsp summer herb pesto (see recipe) or shop bought pesto with the addition of 2 tbsp of finely chopped coriander. and mint mixed with it
  • 6 tbsp extra virgin olive oil
  • 600g sweet potato, boiled in its skin until just tender
  • 400g smoked mozzarella or plain mozzarella
  • maldon salt and freshly ground black pepper


  • 12 very large scallops trimmed, roes removed and cut in half through the centre width wise or 24 medium scallops
  • 3 tbsp extra virgin olive oil
  • juice of 1/4 of a lime
  • 2 mint sprigs
  • maldon salt and freshly ground black pepper

To Serve

  • 150g rocket leaves
  • 2 tbsp extra virgin olive oil
  • 2 tbsp summer pesto or pesto
  • 2 tbsp toasted pine nuts
  • 2 tbsp parmesan shavings


  1. Pizza: Mix the yeast, sugar and water together in a bowl. Leave the mixture for 5-10 minutes until it becomes frothy, then stir in the olive oil. Sieve the flour with a pinch of salt into a large bowl. Gradually stir in the yeast mixture with a wooden spoon, until you have a sticky dough.. Turn the dough out onto a floured work surface and knead it for 10-15 minutes, until you have a smooth and elastic dough. Oil a large bowl lightly. Place the dough in the bowl and cover it with a tea towel and place it in a warm place for 40-50 minutes until it has risen to double it size.
  2. Scallops: Place the scallops in a bowl and pour over the olive oil, lime juice, mint and a little seasoning. Toss the scallops in the mixture, cover them and refrigerate them until ready to cook.
  3. To Cook the Pizzas: Heat a baking tray or pizza stone in an oven at 180°C for around 30 minutes. Place the risen dough onto a floured surface and punch it down with your hands and divide it into 4balls. Pull or roll the dough out into rough circles around 25cm diametre and .5mm thick.. Place the dough on the hot baking tray or pizza stone. Mix the 4 tbsp of the pesto with 6 tbsp of olive oil and crushed garlic, spread two thirds of the pesto mixture evenly over the pizzas. Peel the sweet potato and slice it finely, place the slices all over the pizza. Slice the mozzarella and scatter it over the pizzas. Drizzle the remaining pesto mixture over the pizzas and drizzle over a little more olive oil. Season the pizzas with a little salt and pepper and place them in the hot oven and cook them for 15-20 minutes until they are golden and crisp.
  4. To Cook the Scallops: Place a grill pan or frying pan over a high heat, when it is hot reduce the temperature slightly. Remove the scallops from the marinade and place them in the pan. Cook the scallops for around 30 seconds on each side (the time will depend on the thickness of the scallops) the scallops should be just cooked. Remove the scallops from the pan and keep them warm until ready to serve.
  5. Remove the pizzas from the oven when they are crisp and golden. Place the pizzas on large serving plates. Place a handful of rocket leaves on each pizza and place 5 whole or half scallops around the pizzas. Drizzle the remaining pesto and olive oil over the pizzas. Scatter the pine nuts and parmesan over the pizzas. Serve.