I have fond memories of Deano’s Pizzeria in Lafayette, LA. Back in the day, my favorite pizza there was the Seafood Seizure with shrimp, scallops, broccoli and their white sauce. Last week when the subject of a seafood pizza came up I knew exactly what I had to make. This one has scallops, shrimp, mushrooms, and pancetta (’cause I had some I needed to use up). Next time I’ll do the classic which doesn’t look to be on the menu anymore. (Granted, that was the late ’80s early ’90s so it’s been awhile.)

for the white sauce: 3 T melted butter, 2T minced garlic, 1 t crushed red pepper- saute until garlic is fragrant then add 1/4 cup flour and cook 60 seconds. Add 1 1/2 cup cold whole milk, whisk to combine and heat until thickened and bubbly, stir in 1/2 cup finely shredded freshly grated Parmesan and 1/3 pound each chopped scallops and shrimp. Transfer onto your uncooked pizza crust, top with a light sprinkle of shredded mozarella and bake on your preheated pizza stone at 425F for 12 minutes.

ETA: I used this amount of sauce for two pizzas