Clams Casino Pizza Pie
This recipe transforms classic clams casino into a savory pizza pie, combining crispy bacon, tender clams, fragrant garlic and red onion, all atop a thin, crispy pizza crust with melted mozzarella. It's a unique and flavorful take on pizza, perfect for a gourmet weeknight meal.
Equipment
- 1 Baking Sheet or Pizza Pan
- 1 Large Skillet For cooking bacon and clam mixture
- 1 Cutting Board
- 1 Chef's knife
- 1 Spatula or wooden spoon For sautéing and spreading
Ingredients
Main
- 1 can 11 oz refrigerated Pillsbury™ Thin Crust Pizza Crust or 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
- 1 tablespoon olive oil
- 4 slices bacon crisply cooked, crumbled
- 1/4 cup finely chopped red onion
- 3 cloves garlic finely chopped
- 1/2 cup minced fresh or canned clams
- 1 cup shredded mozzarella cheese 4 oz
Instructions
- Preheat oven to 425°F (220°C). Prepare a baking sheet or pizza pan.
- Cook bacon in a skillet until crisp. Remove bacon, crumble, and set aside. Drain most of the bacon fat, leaving about 1 tablespoon in the skillet.
- Add olive oil and finely chopped red onion to the skillet. Sauté over medium heat until softened, about 3-4 minutes.
- Add finely chopped garlic to the skillet and sauté for another minute until fragrant, being careful not to burn.
- Stir in the minced fresh or canned clams, cook for 1-2 minutes to meld flavors and evaporate excess moisture. Remove from heat.
- Unroll the pizza crust onto the prepared baking sheet or pizza pan.
- Evenly spread the clam mixture over the pizza crust, leaving a small border for the crust.
- Sprinkle the crumbled bacon and shredded mozzarella cheese over the clam mixture.
- Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Remove from oven, let cool for a few minutes, then slice and serve immediately.
Notes
Ensure bacon is rendered to a crisp, golden state; this provides crucial texture and flavor. Reserve a small amount of the rendered bacon fat to sauté the red onion and garlic, building a deeper flavor base. When mincing clams, ensure they are well-drained to prevent a watery pizza. A quick sauté of the clams with the onion and garlic helps evaporate excess moisture and melds the flavors. Don't overload the pizza with moist toppings to prevent a soggy crust. For an extra layer of flavor, a sprinkle of grated Parmesan or Pecorino Romano cheese alongside the mozzarella can add a salty, umami depth.