Pizza Week - Clam and Bacon Pizza

Happy Pizza Week, everyone!

Pizza is ubiquitous. It is consumed in such high quantities, that it's practically American food, rather than Italian any more. Although, if you've ever had true Italian pizza, from the source, it is ethereal and life changing. Pizza can be an art form, a quick weeknight take-out, or a family-friendly meal assembled together. There's hardly a wrong way to do pizza.

I met this pizza recreation from Diners, Drive-ins, and Dives. While the recipe wasn't posted online, the flavor combination is in no-way my own. The original used garlic paste as a base, and used way more cheese. While it sounded fantastic, it was definitely gut-bomb worthy. Hopefully this version is a little lightened up, and great for an easy assembly at any time of year.

I used my dough pre-made from Trader Joe's, and my clams were actually from their freezer section. If you have access to affordable fresh ones, I would highly recommend that.

When you're done reviewing mine, be sure to take a peek at the other fantastic options this week!

Monday

Carrie – My Favorite Pizza Crust

Tuesday

Kat – Taco Pizza

Kirsten – Cornmeal Pizza Crust

Wednesday

Madelyn – Tangy BBQ Chicken Pizza

Megan – Pork and Pear Pizza

Thursday

Beka – Clam and Bacon Pizza

Kirsten – Greek Pizza

Monica – Roasted Veggie Pizza on Gluten Free Crust

Friday

Jeanne – Pepperoni Rolls-Two Ways
Lauren – Caramelized Onion, Sausage and Barbecue Pizza with Ranch Dressing

Clam and Bacon Pizza

Makes: 1 Medium Pizza, good for two hungry people

Ingredients:

• 1 ball of your favorite pizza dough, risen
• 4 pieces of bacon, diced
• 1/3 to 1/2 pound in-shell clams
• Few TBSP butter
• 1 clove garlic, minced
• 1 small shallot, thinly sliced
• 4 oz. Ciliegine (tiny balls of mozzerella)
• 2 cups (ish) fresh arugula

1. Preheat your oven to 475 degrees. Allow your pizza stone to heat up, if you're using one.
2. In a pan, cook the diced bacon to render the fat. Once cooked, remove from pan.
3. To the pan, add the clams, butter, and garlic (my frozen kit from TJs included the sauce, so omit if yours is included). Put a lid on the pan and steam per package directions (about 8-10 minutes, generally). Remove the pan from heat, and allow to cool, then remove from the shells. Discard the shells (or save for seafood stock).
4. As the clams are cooling, prepare your dough. Stretch into a 12-14" circle(ish). Par cook the crust for about 3 minutes.
5. Pour the butter-garlic sauce from the clams over the dough. Begin to layer the other ingredients - clams, bacon, cheese, then shallots.
6. Bake (on pan or pizza stone) until the cheese is melted and the rest of the dough is crispy (6-10 minutes, depending on your oven).
7. Once you remove your pizza from the oven, top with fresh arugula and enjoy immediately!