I’m on a bit of a clam bender. You see, I’ve been at the cape for a few days for our annual 4th of July pilgrimage and my dad is supremely talented at just innocently and ever-so-legally just stumbling upon clams in the bay across from my family’s house. One night we enjoyed the fruits of his labor tossed with linguine in a lemon garlic sauce with garlic bread, another day, we had bacon-laden clams casino. But, I most enjoy them chilled, freshly shucked, on the half shell and squeezed with a little lemon and Tabasco. Life is hard sometimes, I know.
Enter this pizza. Brian and I had to sadly ditch the cape a day earlier than planned due to terrible, irresponsible sunburns. I came home and was really missing my diet of clams that I had become accustomed to. I had a roll of pillsbury pizza crust in the fridge (whole wheat from either trader joe’s or whole foods would have been my first choice, but you make do), some canned clams in the cupboard (blasphemy!), and a few slices of bacon and dinner was born. Made wholly from pantry staples (except for maybe the alfredo sauce, which can easily be made from scratch if you don’t have any bottled), this pizza was totally awesome. I was a little sad when i took my last bite, I’m not gonna lie.
Clam and Bacon Pizza
Just the Tip
What I used:
- 1 lb pizza dough of your choice
- 10 oz can of chopped clams, drained well
- 4 slices bacon, cooked and chopped (I might use more next time for more goodness)
- 1/2 cup light alfredo sauce
- salt, pepper, red pepper flakes
- 1 tbsp chopped fresh parsley
- 1 large clove garlic, minced
- 1/4 red onion, sliced
- 2 tbsp olive oil (I used garlic flavored oil)
- 1 cup shredded mozzarella (I used fresh whole-milk mozzarella)
- fresh lemon
What I did:
- Preheat oven to 400. Lay out your dough on a greased baking sheet or on a pre-heated pizza stone. If you’re using the pillsbury dough, make sure to follow the package instructions and blind bake for 5 or so minutes before you add your toppings.
- Heat up the olive oil over medium heat in a small skillet. Saute the red onion and garlic, sprinkled with a little salt and a good pinch of red pepper flakes, for about 4-5 minutes. Remove from heat and reserve oil for brushing the crust.
- Spread the alfredo on top of the dough and sprinkle the clams and then the bacon on top. Add the cheese, then the sauteed onions and garlic. Season the whole thing with salt, pepper, and a little more red pepper flake. Bake for 10-12 minutes until the crust is crisp and the cheese is fully melted. After you remove it from the oven, sprinkle the parsley on top and squeeze with a little lemon.