Clam Pizza
1 Wegman's white flour pizza crust, thawed. Place in bowl and turn in extra virgin olive oil. Let rest, covered with a towel on the counter for 2 hours prior to cooking
Topping ingredients:
(2) cans Bumble Bee canned chopped clams in broth
(2) large garlic cloves
dried parsley
red pepper flakes
pinch of garlic and herb blend (watch amount of salt added)
shredded mozzarella cheese
Drain 2 cans of chopped clams, reserving all broth in a sauce pan, put clams aside
Add to broth: 2 T butter, two large finely chopped garlic cloves,
about 1 T dried parsley flakes, 1 t red pepper flakes, pinch of garlic herb blend seasoning.
Boil/simmer until reduced to almost a thick paste.
Preheat oven to 400 degrees with pizza stone inside oven
Roll out pizza crust and place on heated pizza stone
Spread broth paste onto crust evenly
Top with reserved chopped clams and shredded mozzarella cheese (not too much) to just barely cover pie
Bake for about 20 minutes until crust is browned.
Suggested topping for extra zing!
Roasted Sunset Wild Wonders Gourmet Medley tomatoes with Extra Virgin Olive Oil, 3-4 large cloves of chopped fresh garlic, Lowery's Seasoned Salt, fresh basil, garlic herb blend and pepper to taste. Roast in 350 degree oven for about 30 minutes.
Libation:
Bicardi Light Rum and Verner's Diet Ginger Ale over ice.
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