Bacon and Clam White Pizza
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This out-of-the-ordinary pizza combines bacon and clams to create a flavorful, herb-scented pizza in no time...but what makes it really good is the puff pastry crust. Yum!
Ingredients
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 4 slices bacon
- 1 large onion , chopped (about 1 cup)
- 1 tsp. dried oregano leaves , crushed
- 1 clove garlic , minced
- 3 cans (6.5 ounces each) chopped clams , drained
- 1 cup finely shredded Italian cheese blend (mozzarella, Parmesan, Asiago)
- 2 tbsp. chopped fresh parsley
- Heat the oven to 400 degrees F.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x12-inch rectangle. Place the pastry onto a baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, crimping with a fork to form a rim. Prick the center of the pastry thoroughly with a fork. Refrigerate for 15 minutes.
- Cook the bacon in a 10-inch skillet over medium-high heat until crisp. Pour off all but 1 tablespoon drippings. Drain the bacon on paper towels. Crumble the bacon.
- Reduce the heat to medium. Add the onion to the skillet and cook for 5 minutes or until tender, stirring occasionally. Stir in the oregano, garlic and clams. Cook and stir for 5 minutes. Remove the skillet from the heat. Spoon the onion mixture onto the pastry. Sprinkle with the bacon, cheese and parsley.
- Bake for 20 minutes or until the pastry is golden brown and the cheese is melted. Let the pastry cool on the baking sheet on a wire rack for 10 minutes. Cut the pastry into 24 pieces.
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