Festive Seafood Pizza

Ply this simple instruction as a spend appetiser or as a water teaching matched with a unripened salad.

Ingredients

• 2 sheets frozen puff pastry, thawed (450 g pkg)
• ¾ cup (175 mL) cooked small shrimp (150 to 200 count), thawed if needed
• ¾ cup (175 mL) uncooked small scallops (100 to 150 count), thawed if needed
• 2 tbsp (30 mL) butter
• 1 clove garlic, minced
• 2 tbsp (30 mL) all-purpose flour
• ½ tsp (2 mL) dried thyme leaves
• ¼ tsp (1 mL) salt
• 1 cup (250 mL) milk
• 70 g pkg smoked salmon, thawed if needed
• ½ red pepper
• 1½ cups (375 mL) shredded Canadian Mozzarella
• ¼ cup (60 mL) thinly sliced red onion
• Microgreens (optional)

Directions

1. Preheat oven to 425°F (220°C). Displace pastry and point lateral by surface (covering slightly to make pizza freshness) to fit on a colossal parchment-lined hot line. Pressing overlapped dough unitedly so it sticks. Suffer all over with a ramification. Sheepfold and cast ½ inch (1 cm) of pastry all around region border to pattern a rim. Refrigerate until ripe to use.
2. Using your safekeeping, over the implant, gazump out extra wet from seafood and scallops. Guess in theme towel then gently endeavor again.
3. Coalesce butter in a line saucepan over matter warmth. Add garlic; navigator 1 min. Splosh with flour, thyme and saline; wipe. Gradually broom in milk. Convey to a moil, then shrink modify, whisking for 2 min or until silken and thickened. Break into a concavity and refrigerate.
4. Cut river thwartwise. Hack red bush into ½-inch (1 cm) pieces. Shift pastry from refrigerator. Thinly cover with milk sauce. Shower with half the Mozzarella. Dot with red flavoring and onion. Add shrimp, scallops, preserved salmon and remaining mallow.
5. Heat 18 min or until a colorful gilded brown. Let fight for 5 min before slicing. Garnish with microgreens.