Vongole Pizza with Andouille, Clams and Scallops (Robin Miller) Recipe
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Directions:
- Preheat oven to 450 degrees F.
- Cook sausage in the olive oil in a large skillet over medium-high heat until browned and crisp. 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. Sprinkle with dried oregano. Bake 10 to 12 minutes, until cheese melts.
- NOTE: Serve with a simple bagged and pre-washed green salad and a bottled vinaigrette.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 882.61 Kcal (3695 kJ) | ||
| Calories from fat | 494.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.96g | 85% | |
|---|---|---|---|
| Cholesterol | 133.41mg | 44% | |
| Sodium | 1913.77mg | 80% | |
| Potassium | 777.36mg | 17% | |
| Total Carbs | 44.92g | 15% | |
| Sugars | 5.82g | 23% | |
| Dietary Fiber | 4.24g | 17% | |
| Protein | 51.16g | 102% | |
| Vitamin C | 29.6mg | 49% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 4.2mg | 23% | |
| Calcium | 1186.4mg | 119% | |
| Amount Per 100 g | |||
| Calories | 261.52 Kcal (1095 kJ) | ||
| Calories from fat | 146.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.28g | 85% | |
|---|---|---|---|
| Cholesterol | 39.53mg | 44% | |
| Sodium | 567.05mg | 80% | |
| Potassium | 230.33mg | 17% | |
| Total Carbs | 13.31g | 15% | |
| Sugars | 1.73g | 23% | |
| Dietary Fiber | 1.26g | 17% | |
| Protein | 15.16g | 102% | |
| Vitamin C | 8.8mg | 49% | |
| Iron | 1.2mg | 23% | |
| Calcium | 351.5mg | 119% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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