How To Make Clam Pizza with Salad Topping
This clam pizza serves a buttery and salty dish with a refreshing twist! It’s topped with crisp greens and juicy cherry tomatoes tossed in wine vinegar.
Serves:
Ingredients
- 20ozpizza dough,store-bought
- 1lbclams,chopped, drained well
- 4clovesgarlic
- ¼tspdried red pepper flakes
- ½tspsalt
- 4tbspolive oil
- 8cupsmixed salad greens,(about 6 oz)
- ¾cupcherry tomatoes,(about ¼ lb), halved
- 1½tspwine vinegar
- ¼tspfresh ground black pepper
Instructions
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Heat the oven to 425 degrees F. Oil 2 12-inch pizza pans or large baking sheets.
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Press the pizza dough into an approximately 12-inch round or 9×13-inch rectangle, on each prepared pan. Bake for about 10 minutes until the dough begins to brown.
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Meanwhile, line a strainer with several paper towels. Put the drained clams in the strainer and press gently to remove excess moisture.
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Spread the clams on the partially baked pizza crusts, sprinkle with the garlic, red pepper flakes, and ¼ teaspoon of the salt, and drizzle with 3 tablespoons of the oil. Bake the pizzas for 8 to 10 minutes. Do not overcook or the clams will toughen.
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Meanwhile, in a large bowl, toss the greens with the cherry tomatoes, the remaining oil, the vinegar, the remaining salt, and the black pepper. Remove the pizzas from the oven and top with the salad.
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Serve and enjoy.
Nutrition
- Calories: 623.14kcal
- Fat: 19.75g
- Saturated Fat: 3.32g
- Trans Fat: 0.02g
- Monounsaturated Fat: 11.15g
- Polyunsaturated Fat: 3.71g
- Carbohydrates: 79.41g
- Fiber: 5.28g
- Sugar: 2.65g
- Protein: 30.59g
- Cholesterol: 34.02mg
- Sodium: 1573.25mg
- Calcium: 190.49mg
- Potassium: 441.74mg
- Iron: 6.87mg
- Vitamin A: 382.93µg
- Vitamin C: 12.08mg
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