INGREDIENTS:2 Tbsp. French’s® WORC® Sauce
2 tsp. dill, fresh
1 tsp. garlic, fresh, minced
1 cup mayonnaise
2 Tbsp. French’s® Dijon Mustard
2 Tbsp. honey
4 oz. shrimp, peeled, split, butterflied, cleaned
2 pizza crusts, 12 inch, unbaked
16 littleneck clams, rinsed, shucked
4 oz. sea scallops, ½ inch, sliced
1 Tbsp. sesame oil
1 Tbsp. rice vinegar
to taste, salt and pepper
2 dill sprigs, fresh
2 lemon wheels, thin-sliced DIRECTIONS:Combine first six ingredients and mix well. Hold refrigerated for service. Spread 3 oz. sauce on each pizza shell. 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 fresh dill sprig and lemon slice twist. Cut each pizza into 4 slices. SERVINGS:2 12-inch pizzas From: PHOTO CREDIT:Photo Credit: French’s Foodservice
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