Here's an easy at-home version of a local Connecticut favorite: the clam pizza pie.
can (11 to 13.8 oz) Pillsbury™ refrigerated thin pizza crust or classic pizza crust
tablespoon olive oil
slices bacon, crisply cooked, crumbled
cup finely chopped red onion
cloves garlic, finely chopped
cup minced fresh or canned clams
cup shredded mozzarella cheese (4 oz)
Heat oven to 425°F. Line cookie sheet with nonstick foil or cooking parchment paper. Unroll dough on cookie sheet, stretching lightly to edge of pan.
Brush dough with oil. Sprinkle evenly with bacon, onion, garlic, clams and cheese.
Bake 15 to 17 minutes or until cheese is melted and crust is golden brown. Cool 5 minutes before slicing.
Take a New Haven twist on things and use grated or shredded pecorino Romano cheese instead of mozzarella.
Give this a Newtown twist by sprinkling 1/4 cup of chopped roasted red bell peppers on the pie before baking.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.