Oyster And Shrimp Pernod Pizza
|Shucked oysters||500 Milliliter, liquid reserved|
|Peeled and deveined shrimp||500 Milliliter (Large Size)|
|Pernod liqueur||60 Milliliter|
|Chicken broth||125 Milliliter|
|Heavy cream||250 Milliliter|
|White pepper||1 Milliliter|
|Grated provolone||375 Milliliter|
|Basic pizza dough gourmet crust||1⁄2|
Heat the butter in a sauce pan, quickly saute the oysters and shrimp, cook thoroughly, flame carefully with Pernod.
Remove the oysters and the shrimp and reserve.
Stir in the flour and cook for 2 minutes over low heat.
Add the broth, cream, salt, pepper and sherry.
Reduce heat and simmer until thick.
Stir in the seafood.
Pan the dough according to instructions.
Spoon the mixture over the dough, sprinkle with cheese.
Bake in a preheated 450°F (230°C) oven for 15 minutes or until crust is golden brown.
Remove from the pan.
Slice and serve.