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I found this decadent recipe in a magazine called Pizza Today. I got a free subscription a couple years ago online. I don't think they realize I'm not a pizzaria owner. There's lots of delicious recipes to be found in those pages: Italian food galore! But, if you're an unapologetic, slobbering pizza fanatic like me, this is the magazine for you.

I chose this recipe because I already had the saffron: a pinch of red powder in an envelope, inside a spice jar, absurdly over-priced. I bought it to add to brownies (had to try it, right?), but I obviously added too much because they tasted like plastic.

"Less is More" is a good thing to remember when using saffron!

I haven't had the good fortune of trying this recipe, yet... but I know it's going to be good. Real Good. How can it not be? Just look at the ingredients!

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Ingredients

• 12-inch pizza crust
• 4 ounces saffron vodka cream sauce (recipe below)
• 4 ounces shredded Gouda
• 2 1/2 ounces precooked langostinos
• 2 1/1 ounces precooked sea scallops, sliced in two
• 8 asparagus spears, 5 inches in length
• 4 ounces sliced oyster mushrooms
• Crushed red pepper flakes

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Instructions

Saute sea scallops in butter and season with salt and pepper (or Mrs.Dash). Spread saffron vodka sauce with spatula on 12-inch pizza crust. Distribute mushrooms and arrange asparagus in a radiant pattern. Top with cooked scallops and langostinos. Add shredded Gouda and distribute evenly. Bake in a conveyor over at 500 degrees for 4 1/2 minutes.

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Saffron Vodka Cream Sauce

• 1 1/2 ounces butter
• 1/4 cup finely chopped shallots
• 1 cup vodka
• 1 cup heavy cream
• 1/4 cup clam juice
• 2 tablespoons parmesan cheese
• 2 tablespoons romano cheese
• 1/4 teaspoon saffron
• 1/4 teaspoon black pepper
• Roux (recipe below)

Method

Heat butter in a pan and saute shallots until light brown in color. Raise heat to high. Add saffron and saute 1 minute. When pan is hot enough, add vodka and flame off alcohol. Add cream, parmesan, romano, clam juice and black pepper. Whisk in roux. Adjust seasonings.

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Roux

• 1 tablespoon butter
• 1 tablespoon flour

Method

Heat butter in a pan and gently whisk in flour. Cook over medium heat for about two minutes, while whisking, until roux is golden.

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