Preparation / Directions:
Cook vermicelli to desired doneness as directed on package. Drain; keep warm. Heat oven to 350F Spray 12" pizza pan or 13 x 9" pan with nonstick cooking spray.
In large bowl, combine hot vermicelli, 1/4 cup melted butter, 1/2 cup Parmesan and 1 1/2 t garlic salt; mix well. Fold in 3 eggs. Spread mixture evenly in spray-coated pan, forming a rim around edge. Bake for 12 to 15 minutes or until set.
In medium saucepan using wire whisk, beat half and half and 4 egg yolks until well blended. Cook over medium-low heat until mixture comes to a boil, stirring constantly. Add 1 cup Parmesan cheese, sherry, 1/8 t garlic salt and pepper; cook and stir until mixture thickens. Remove from heat; cover and set aside.
Melt 2 T butter in large skillet over medium-high heat. Add onions, bell pepper and garlic; cook and stir 2 to 3 minutes or until crisp-tender.
Add vegetables and mushrooms; cook and stir 5 to 6 minutes or until vegetables are crisp-tender. Add seafood to skillet; cook 2 to 3 minutes or just until seafood becomes opaque.
Fold sauce into seafood mixture. Pour over pasta crust; top with mozzarella cheese. Bake for 10 to 15 minutes or until cheese melts. Broil for 2 to 4 minutes or until cheese is bubbly and lightly browned. Let stand 5 to 10 minutes.
If desired, garnish whole pizza with cooked butterflied shrimp and fresh basil or garnish individual servings with additional cooked shrimp, scallops and paprika.