Calendar Recipe Box Shopping List Address Book

Source: Food and Wine Quick from Scratch

Clam Pizza with Salad Topping
A meal all in one: a light summer seafood pizza topped with a dressed salad. Delicious!
Read Reviews(3)
Rate This Recipe
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

20 ounces pizza dough, store bought
1 pound canned chopped clams, drained well (about 2 cups)
4 garlic cloves, minced
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt
4 tablespoons olive oil
2 quarts mixed salad greens, about 6 ounces
3/4 cup cherry tomatoes, halved (about 1/4 pound)
1 1/2 teaspoons white wine vinegar
1/4 teaspoon dried red pepper flakes

Heat the oven to 425 degrees. Oil two 12-inch-round pizza pans or large baking sheets.

Press the pizza dough into the pans Bake for about 10 minutes, or until the dough begins to brown.

Meanwhile, line a strainer with several paper towels. Put the drained clams in the strainer and press gently to remove excess moisture.

Spread the clams on the partially baked pizza crusts, sprinkle with the garlic, red-pepper flakes, and 1/4 teaspoon of the salt, and drizzle with 3 tablespoons of the oil.

Bake the pizzas for 8 to 10 minutes until the crust is golden and the clams are hot. Do not overcook or the clams will toughen.

Meanwhile, in a large bowl, toss the greens with the cherry tomatoes, the remaining 1 tablespoon oil, the vinegar, the remaining 1/4 teaspoon salt, and the black pepper. Remove the pizzas from the oven and top with the salad. Serve immediately.

Wine Recommendation: Pinot grigio outsells other white wines in Italian restaurants by more than two to one, and this is the kind of dish that really shows why. Crisp, clean, and light, a good pinot grigio will nicely highlight the clams and tomatoes.

Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?


Shrimp with Sun-Dried-Tomato Barbecue Sauce
Source: Food and Wine Quick from Scratch
Read Comments

With jalapeños, ginger, chili powder, and an unusually large amount of black pepper in the mix, this is one spicy dish. It’s based on New Orleans-style barbecued shrimp, with the added innovation of sun-dried tomatoes.
View the full recipe

Grilled Swordfish with Tomato-and-Cucumber Salsa
Source: Food and Wine Quick from Scratch
Read Comments

Cooking fish on an outdoor grill is one of the joys of summer! Swordfish is super on the grill, although you could easily substitute tuna or halibut.

View the full recipe


Simply fill out the required fields to begin enjoying the benefits of – it’s fast and it’s free.
* required

Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.