Scallop Pizza with Leeks and Fennel Seed

I tried to take a photo of this, but for some reason it didn't save on my phone. No matter. This was one of the best pizzas I have tasted in terms of there being a variety of complex flavors at work which work so well together. Remember the pizza dough we made a few days ago? Well, we popped one of the frozen ones in the fridge to thaw last night and it was ready to go by tonight.

This was really, really good and tasted great with the wine we had leftover from the cooking. We went with a light Chardonnay. I sincerely hope you try this, as it represents a real departure from ideas you may have about what makes a good pizza in your mind.

1 cup whipping cream
¼ cup white wine
½ teaspoon salt
½ teaspoon pepper
1 tablespoon olive oil
2 leek , sliced, white part only
¼ teaspoon fennel seeds
¼ teaspoon mustard, whole-grain
3 scallion, roughly chopped
1 tablespoon garlic, minced
5 scallops, sliced in half to make 10
1 pizza dough
½ cup arugula, washed
½ teaspoon sherry vinegar

In a heavy saucepan, bring the cream and wine to a boil over high heat. Reduce the heat to medium-low and simmer for about 15 minutes, until the cream has reduced by one-third and is thick. Season the cream with salt and pepper and set aside.

Meanwhile, in a saute pan over medium-high heat, heat 1 tablespoon of olive oil and saute the leeks and fennel seed until the leeks and fennel seed until the leeks are tender and soft, about 8 minutes. Be careful not to brown the leeks or they will become bitter. Season the leeks with salt and pepper.

Stir the leek mixture into the cream mixture and add the mustard, scallions and garlic. Turn the scallop on its side and split it down the middle so that you have 2 thin discs. Repeat with the remaining scallops so you have 10 pieces.

Preheat the oven to 200C/400F (or preheat the grill to high heat with a pizza stone in the oven). Roll the pizza dough out as thin as possible, dusting with flour as you go. Make sure the dough is room temperature.

Place the dough on the pizza stone or heavy baking sheet. Spoon the leek mixture onto the pizza crust, and spread as evenly as possible. It should be very thin (as it is very rich) like butter.

Arrange the scallop slices on each crust and then season them with salt and pepper.

Place the pizzas in the oven and bake for 20-25 minutes, until the edges are crisp and browned and the top and bubbly.

Slice and serve hot with plenty of rocket (arugula) lightly dressed with sherry vinegar and olive oil.