It sounds decadent (and it is!). This pizza is excellent as a main with a green salad or cut into hors d'oeuvre-size pieces!
2 sheets frozen puff pastry, thawed (450 g pkg)
3/4 cup (175 mL) cooked small shrimp (150-200 count), thawed if needed
3/4 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
1/2 Tsp (2 mL) dried thyme leaves
1/4 Tsp (1 mL) salt
1 cup (250 mL) milk
70 g pkg smoked salmon, thawed if needed
1/2 red pepper
1 1/2 cups (375 mL) shredded Mozzarella
1/4 cup (60 mL) thinly sliced red onion
Preheat oven to 425°F (220°C). Unroll pastry and place side by side (overlapping slightly to form pizza crust) to fit on a large parchment-lined baking sheet. Press overlapped dough together so it sticks.
Prick all over with a fork. Fold and press 1/2 inch (1 cm) of pastry all around outside edge to form a rim. Refrigerate until ready to use.
Using your hands, over the sink, squeeze out excess water from shrimp and scallops. Place in paper towel then gently squeeze again.
Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute. Sprinkle with flour, thyme, me and salt; whisk. Gradually whisk in milk. Bring to a boil, then reduce heat, whisking for 2 min or until smooth and thickened. Turn into a bowl and refigerate.
Slice salmon crosswise. Chop red pepper into 1/2-inch (1 cm) pieces.
Remove pastry from the fridge. Thinly spread with milk sauce. Sprinkle with half the Mozzarella. Scatter with red pepper and onion. Add shrimp, scallops, smoked salmon and remaining cheese.
Bake 18 minutes or until a deep golden brown. Let stand for 5 minutes before slicing. Garnish with microgreens (optional).