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New Haven Clam And Sun Dried Tomato Pizza

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  Sun dried tomatoes 1⁄4 Cup (4 tbs) (Not Packed In Oil)
  Chopped clams 1 Can (10 oz), drained
  Garlic 2 Clove (10 gm), minced
  Olive oil 1 Tablespoon
  Baked whole wheat pizza crust 10 Ounce (1 Piece, Such As Boboli)
  Shredded part skim mozzarella cheese 1 1⁄2 Cup (24 tbs)
  Grated parmesan cheese 2 Tablespoon
  Dried oregano 1 Teaspoon
  Chopped fresh basil 1⁄4 Cup (4 tbs)

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.

Recipe Summary

Main Dish
Cook Time: 
4 Minutes

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