Clam Chard And Bacon Pizza Recipes

CLAM AND BACON PIZZA

Steps:

• Heat the oven to 400°F.
• Grease a baking sheet with nonstick cooking spray. Roll the crust out and press out slightly. Bake in the oven for 8 minutes.
• While the crust is baking, cook the bacon. Remove all the grease from the pan except 4 tablespoons. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and cook until thickened and bubbly, 1 to 2 minutes. Remove from the heat and stir in the cheese. Season with salt and pepper.
• Remove the pizza from the oven. Top with the alfredo sauce. Add the clams, bacon and mozzarella. Return the pizza to the oven and bake an additional 6-10 minutes, until the crust is golden brown and the cheese is melted. Sprinkle on the fresh basil.

WHITE CLAM PIZZA

Steps:

• Preheat the oven to 500 degrees. Place a pizza stone or inverted rimmed baking sheet on the bottom rack.
• Mix the garlic and 1/4 cup olive oil in a small bowl. Knead the dough about 6 times on a lightly floured surface. Roll and stretch into a 12-inch round. Place the dough on a pizza peel, or another inverted baking sheet, dusted with cornmeal.
• Brush half of the garlic-oil over the dough; season with salt. Scatter the mozzarella and clams over the crust; drizzle with 2 tablespoons of the reserved clam juice and the remaining garlic-oil. Sprinkle with the oregano, parmesan, and salt to taste. Slip the pizza onto the preheated pizza stone or baking sheet (the cornmeal will help it slide off). Bake until the crust is light brown, 13 to 15 minutes.
• Just before the pizza is done, drizzle the arugula with olive oil and lemon juice. Slice the pizza; top each piece with arugula and season with red pepper flakes, if desired.

WHITE CLAM PIZZA

Steps:

• Preheat the oven to 425 degrees F.
• In a small bowl, combine the clams, the reserved clam juice, olive oil, oregano, crushed red pepper flakes, garlic, a pinch of salt and a pinch of pepper. Set aside.
• Spread the pizza dough into a large oval on a baking sheet. Brush with olive oil, then sprinkle with salt and pepper. Sprinkle with the mozzarella and half of the Pecorino Romano. Scatter over the clam mixture, leaving a 1/2-inch border around the edge of the dough.
• Bake until the crust is golden and crisp, about 15 minutes.
• Transfer to a cutting board and sprinkle over the remaining Pecorino Romano, some fresh oregano leaves and more red pepper flakes. Slice and serve.

GRILLED PIZZAS WITH CLAMS AND BACON

Steps:

• Cook bacon in a large pot over medium-low heat until fat is rendered and bacon is crisp, about 10 minutes. Transfer bacon to a plate using a slotted spoon. Add oil, garlic, and onion to pot. Cook, stirring occasionally, until softened, about 4 minutes.
• Add wine and clams. Bring to a simmer. Cook, covered, until clams open, about 5 minutes. Transfer clams to a plate using a slotted spoon. Discard any unopened clams. Remove remaining clams from shells.
• Strain cooking liquid through a fine sieve, and return to pot. Add cream, and cook over medium heat until thick and reduced to 1 cup, about 10 minutes. Add red-pepper flakes.
• Preheat oven to 400 degrees (or heat grill to medium). Spoon 1/3 cup sauce over each grilled pizza crust. Top with reserved clams and bacon. Bake or grill, covered with lid, directly on grates, until sauce is bubbling, 5 to 7 minutes (time may vary slightly if grilling). Remove from oven or grill. Top with parsley, and drizzle with oil.