New Haven Clam And Sun Dried Tomato Pizza Recipe
Ingredients
| Tomatoes | 1/4 Cup (16 tbs), dried | |
| 1 can chopped canned clams, drained | ||
| Garlic | 2 Clove (5gm), minced | |
| Olive oil | 1 Tablespoon | |
| 1 (10-ounce) prebaked whole-wheat pizza crust (such as Boboli) | ||
| 1 1/2 cups shredded part-skim mozzarella cheese | ||
| Parmesan cheese | 2 Tablespoon, grated | |
| Dried oregano | 1 Teaspoon | |
| Basil | 1/4 Cup (16 tbs), chopped | |
Directions
1. Preheat the oven to 450°F; spray a baking sheet with nonstick spray.
2. Place the sun-dried tomatoes in a bowl and add enough hot water to cover by 1 inch. Let stand until softened, about 10 minutes; drain and chop. Combine the clams, garlic, and oil in a bowl; toss well.
3. Place the pizza crust on the baking sheet. Sprinkle with the mozzarella cheese, leaving a 1/2-inch border around the edge .Top with the Parmesan cheese, oregano, sun-dried tomatoes, and clams. Bake until the cheese is bubbly and melted, about 8-10 minutes. Sprinkle with the basil and cut into 6 wedges.
2. Place the sun-dried tomatoes in a bowl and add enough hot water to cover by 1 inch. Let stand until softened, about 10 minutes; drain and chop. Combine the clams, garlic, and oil in a bowl; toss well.
3. Place the pizza crust on the baking sheet. Sprinkle with the mozzarella cheese, leaving a 1/2-inch border around the edge .Top with the Parmesan cheese, oregano, sun-dried tomatoes, and clams. Bake until the cheese is bubbly and melted, about 8-10 minutes. Sprinkle with the basil and cut into 6 wedges.
Chef
