Grilled Scallop, Mushroom and Arugula Pizzetta with Aged Feta and Mosto

Recipe courtesy of Bill Brodsky, executive chef, at the Wequassett Resort & Golf Club.


  • 4 balls of pizza dough
  • ½ cup extra virgin olive oil
  • 1 cup pre-wilted arugula (sautéed in a little extra virgin oil olive, chilled and drained)
  • 4 tablespoons Parmesan cheese
  • 1 cup pre-grilled and still warm exotic mushrooms, use a little canola oil
  • 1 cup pre-grilled and still warm fresh scallops, use a little canola oil
  • 1 cup aged Feta cheese
  • 4 pinches of salt and pepper
  • 4 tablespoons lemon Mosto olive oil (or a drizzle of extra virgin olive oil and a couple of drops of lemon juice)


  1. Roll out pizza dough on a floured surface using a rolling pin. Brush off excess flour and place dough on a sheet pan layered between wax or parchment paper.
  2. On a very hot grill, using a pair of long tongs, brush grill with a rag dipped in canola oil while being careful to not burn yourself. The oil will flame up on the grill, so use extreme caution.
  3. Once the grill is cleaned, place the rolled out pizza dough on the grill one at a time and top with wilted arugula, Parmesan, mushrooms, scallops, Feta and salt and pepper and close the cover. By building these one at a time, they will be much easier to handle.
  4. Cook the pizettas until the dough is crispy but not burnt. Carefully remove it and drizzle with a tiny bit of the mosto oil. Serves 4.

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