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There is nothing more scrumptious then Magdalen Islands fresh seafood pizza, piled high with the most tender lobster, crab and scallops imaginable. No one knows more about seafood than the Island chefs. Although I don't consider myself a chef, I have played with a basic Magdalen Islands recipe, adding thyme, bay leaf, cloves and mushrooms and tweaking the pizza dough to make it rise better, yet taste less yeasty, and adding shrimp, therefore making it mine. The simple trick to this kind of pizza is in the slow cooking of the Bechamel sauce.
Once the dough is balled up, place the ball on a floured board and knead for about a minute. This helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.
After about 45 minutes the dough should have about doubled in size. Punch it down and let it rise for another hour to an hour and a half. Repeat if desired. The dough is now ready to be rolled out.
Return saucepan with roux to medium-low heat. Add all of the scalded milk at once (to avoid the formation of lumps). Simmer, stirring gently with a wire whisk or wooden spoon. Add onion studded with cloves, bay leaf, and thyme. A cup of mushrooms chopped into small pieces can be added to the sauce. Cook, stirring, over low heat, 15 to 20 minutes, until smooth and thickened. Strain sauce through fine-mesh strainer. Add salt, white pepper and nutmeg to taste. Set the sauce aside while you prepare the toppings. This makes about 2 cups of sauce.
Cook lobster, shell and break into bite-sized pieces. Do the same for the crab and scallops. If desired a can of baby shrimp can also be added to the layers of toppings. Have plenty shredded mozzarella cheese or three cheese pizza mix. When prepared this should make two large 15" pizzas.
Source: Although Magdalen Islands Chefs started the idea of a seafood recipe, this is my own because I have put my own flavours to the recipe, by adding bay leaves, cloves, mushrooms, bacon, a little thyme occasionally, tweaking the dough and Bechamel sauce.
By Winnie from Magdalen Islands, Quebec, Canada
By Robin from Washington, IA