Vongole Pizza with Andouille, Clams and Scallops

Name: Vongole Pizza with Andouille, Clams and Scallops
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams refrigerated or frozen pizza or bread dough, thawed; 237 milliliters diced andouille or chorizo sausage; 170 grams baby clams, drained; 283 grams package frozen spinach, thawed and well drained; 237 milliliters oil-packed sun-dried tomatoes; 2 teaspoons olive oil; 1 teaspoon dried oregano; 2 Tbsps grated Parmesan; 473 milliliters shredded part-skim mozzarella cheese; 2 cooked scallops, chopped

The recipe Vongole Pizza with Andouille, Clams and Scallops could satisfy your Mediterranean craving in about 25 minutes. One portion of this dish contains approximately 41g of protein, 41g of fat, and a total of 807 calories. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up oil-packed sun-dried tomatoes, parmesan, spinach, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat oven to 450 degrees F.

Equipment you will use

Oven

Cook sausage in the olive oil in a large skillet over medium-high heat until browned and crisp.

Ingredients you will need

Olive Oil

Sausage

Equipment you will use

Frying Pan

Remove from heat.

Press the thawed dough into a 15-inch circle. Top dough with spinach and sun-dried tomatoes. Top with chopped scallops, baby clams and half of the sausage, then both cheeses.

Ingredients you will need

Sun Dried Tomatoes

Scallops

Sausage

Spinach

Clams

Dough

Sprinkle with dried oregano.

Ingredients you will need

Dried Oregano

Bake 10 to 12 minutes, until cheese melts.

Ingredients you will need

Cheese

Equipment you will use

Oven

Equipment

Oven

Frying Pan

Ingredients

Servings:

454grams

refrigerated or frozen pizza or bread dough, thawed 237milliliters

diced andouille or chorizo sausage 170grams

baby clams, drained 283grams

package frozen spinach, thawed and well drained 237milliliters

oil-packed sun-dried tomatoes 2teaspoons

olive oil 1teaspoon

dried oregano 2Tbsps

grated Parmesan 473milliliters

shredded part-skim mozzarella cheese 2

cooked scallops, chopped

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Santa Margherita Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.