New Haven Clam And Sun Dried Tomato Pizza
|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.