I got this particular mixture from a food programme I was watching a long time ago - the measurements are not exactly the same as I didn't copy it down - just stole the idea and used my own amounts, but it works just fine
Taking inspiration from one dish and adjusting it to your own tastes and what you have in you larders is the hallmark of a good cook!
When I want a quick bite in a short time I make a "pizza" using a burrito wrapper for crust (I know you know what those are since you have been to Texas) but any flatbread would work. I rub the wrap down on the up side with a little anchovey paste, just enough to coat, then top with a handful of chopped fresh baby spinach. Next is where the inspiration come in. I open the frig door and see what leftovers I have. Rotisseriare chicken is a favorite, any grilled veggie especially yellow squash or zuchinni, roasted red peppers, red onion, mushrooms, tomato, whatever looks good. Top with a little cheese of your choice, pop in a 450 oven for 5 to 8 minutes, and presto, a crunchy, chewey, tasty, thin crust pizza.
This is really easy and fun - I bet your boys, if you can get them out of the pool and in the kitchen, would have a lot of fun making these.
On yea, I can't believe you don't have scallops, living on the sea coast like you do. They are the most delectable thing in the sea.