How To Make A Surf n Turf Pizza

Ingredients

• 325 g warm water (110°F)
• 5 g dry active yeast
• 500 g Antimo Caputo ’00’ Flour
• 10 g kosher salt
• 1 (10-12 oz) dry-aged ribeye
• Chile Colonial Infused Spicy Oil
• Cattleman’s Grill Tuscan Steakhouse
• 8 oz bay scallops
• 2 tbsp unsalted butter
• 2 oz pecorino cheese, fine grated
• 2 oz provolone cheese, fine grated
• Fresh Italian parsley, minced, for garnish
• 1 (28 oz) can Ciao San Marzano Tomatoes
• 3 tbsp prepared horseradish
• 2 tbsp lemon juice
• 2 tbsp Killer Hogs Hot Sauce
• 1 tbsp Reida Farm Wildflower Honey
• 2 cloves garlic, crushed
• Zest of one lemon
• 1 tbsp garlic, minced
• 1 cup half & half
• 1 tsp Cattleman’s Grill Italiano Seasoning
• 1/3 cup parmesan, fine grated