Clam, Chard, and Bacon Pizza

Name: Clam, Chard, and Bacon Pizza
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 283 grams whole baby clams; 3 garlic cloves, thinly sliced; 6 servings Kosher salt and freshly ground black pepper; 1 Tbsp good-quality extra-virgin olive oil; 118 milliliters finely grated Parmesan; 454 grams store-bought pizza dough; 2 Tbsps minced shallot; 454 grams Swiss chard, center stalks removed, leaves torn; 57 grams slices thick-cut bacon , cut into 1-wide pieces; 1 Tbsp unsalted butter, cut into 1/2 cubes; 1 Tbsp white wine vinegar; 1 teaspoons yellow cornmeal

Clam, Chard, and Bacon Pizza requires approximately 40 minutes from start to finish. One serving contains 322 calories, 13g of protein, and 13g of fat. This recipe serves 6. A few people really liked this main course. This recipe is typical of Mediterranean cuisine. If you have swiss chard, pizza dough, kosher salt and pepper, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Preheat oven to 500°F. Fill a large bowl withboiling water.

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Water

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Bowl

Oven

Place a baking sheet over;dust with flour.

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All Purpose Flour

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Baking Sheet

Place dough on bakingsheet; cover loosely with plastic wrap andlet sit for 10 minutes to soften. Flip dough;cover and let sit 10 minutes longer.

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Dough

Wrap

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Plastic Wrap

Meanwhile, drain clams, reserving liquid.Cook bacon in a 12" cast-iron skillet overmedium heat, stirring occasionally, untillightly browned, 4–5 minutes.

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Bacon

Clams

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Frying Pan

Transferbacon to a paper towel–lined plate.

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Paper Towels

Addgarlic and shallot to drippings in skillet andcook, stirring occasionally, until softened,about 2 minutes. Stir in chard and 1/2 cupreserved clam liquid and cook, stirring, untilchard is just wilted, about 2 minutes. Seasonto taste with salt and pepper. Stir in butter,vinegar, and as many clams as you'd like.

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Salt And Pepper

Shallot

Vinegar

Butter

Swiss Chard

Clams

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Frying Pan

Transfer mixture to a medium bowl.

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Bowl

Wipe out skillet and heat over medium-highheat until very hot.

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Frying Pan

Roll out doughon a lightly floured surface to a 12" round.

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Roll

Sprinkle skillet with cornmeal and transferdough to skillet.

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Cornmeal

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Frying Pan

Brush top of dough with oil.Cook, shaking pan occasionally and turningpan to avoid hot spots, until bottom ofdough is golden and crispy, 6–8 minutes.

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Dough

Cooking Oil

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Frying Pan

Spread chard mixture over dough.

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Spread

Swiss Chard

Dough

Bakeuntil crust is golden and cooked through,6–8 minutes. Scatter bacon and cheese over;cook just until cheese is melted, 2–3 minuteslonger.

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Cheese

Bacon

Crust

Per serving: 349 calories, 11 g fat, 41 g carbohydrate

Bon Appétit

Equipment

Ingredients

Servings:

283grams

whole baby clams 3

garlic cloves, thinly sliced 6servings

Kosher salt and freshly ground black pepper 1Tbsp

good-quality extra-virgin olive oil 118milliliters

finely grated Parmesan 454grams

store-bought pizza dough 2Tbsps

minced shallot 454grams

Swiss chard, center stalks removed, leaves torn 57grams

slices thick-cut bacon , cut into 1"-wide pieces 1Tbsp

unsalted butter, cut into 1/2" cubes 1Tbsp

white wine vinegar 1teaspoons

yellow cornmeal

Recommended wine: Chardonnay, Muscadet, Riesling

Clams works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. It has 5 out of 5 stars and a bottle costs about 62 dollars.