Pizza may never be the same. This first pizza is topped with shrimp and scallops, on top of creamy base, along with lots of basil and cilantro. For the sauce, I made a bechamel and then added some sherry, smoked hot paprika, tomato paste, and parmesan cheese. The whole thing was topped with mozzarella -- the regular kind, not the fresh kind, which can be watery.
The second pizza uses the same creamy base, but it is topped with an aged jambon, quartered grape tomatoes, basil and mozzarella. Both pizzas were very, very good.