Vongole Pizza with Andouille, Clams and Scallops (Robin Miller) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 cup diced andouille or chorizo sausage |
2 teaspoons olive oil |
1 (1-pound) refrigerated or frozen pizza or bread dough, thawed |
1 (6-ounce) can baby clams, drained |
2 cooked scallops, chopped |
1 teaspoon dried oregano |
1 (10-ounce) package frozen spinach, thawed and well drained |
1 cup oil-packed sun-dried tomatoes |
2 cups shredded part-skim mozzarella cheese |
2 tablespoons grated parmesan |
Directions:
1. Preheat oven to 450 degrees F.
2. Cook sausage in the olive oil in a large skillet over medium-high heat until browned and crisp. Remove from heat.
3. 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.
4. NOTE: Serve with a simple bagged and pre-washed green salad and a bottled vinaigrette.
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