Clams Casino Bread Pizza

Clams Casino Bread Pizza
Clams Casino Bread Pizza

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the Breadcrumbs:

  • 2 tablespoons 2

    tablespoons EVOO – Extra Virgin Olive Oil

  • 2 tablespoons 2

    tablespoons butter

  • 4 4

    flat anchovy filets

  • 4 cloves 4

    cloves garlic, minced

  • 3/4 cup 3/4

    cup panko breadcrumbs

  • 1/2 cup 1/2

    cup flat-leaf parsley leaves, a couple small handfuls, finely chopped

  • 1/2 cup 1/2

    cup freshly grated Parmigiano-Reggiano cheese

  • Black pepper

  • For the Clam Topping:

  • 8 slices 8

    slices good quality bacon

  • 2 tablespoons 2

    tablespoons EVOO – Extra Virgin Olive Oil

  • 1 1

    Fresno chili pepper, seeded and finely chopped or 1 teaspoon crushed red pepper flakes

  • 4 cloves 4

    cloves garlic, minced

  • 1 1

    shallot, minced

  • 2 tablespoons 2

    tablespoons fresh thyme, chopped

  • 2 10-ounce

    cans 2 10-ounce cans whole baby clams, drained and chopped, reserve 1/2 cup clam juice

  • 1/2 cup 1/2

    cup dry white wine or 1/3 cup dry vermouth

  • 2 tablespoons 2

    tablespoons butter

  • 1 1

    lemon, 1 tablespoon juice plus 4 small wedges

  • 1 pound 1

    pound fresh mozzarella or mild provolone, shredded

  • 1 1 14- to 16-inch

    loaf ciabatta bread, halved lengthwise then across, creating 4 bread pizza crusts

  • Yields: 4

  • Preparation

  • Preheat oven to 375ºF.

  • For the clams, arrange bacon on a slotted baking sheet and bake to crisp, 15-18 minutes. Cool and chop. Raise oven temp to 425ºF.

  • Arrange bread pizza bottoms on 2 rimmed baking sheets. Top pizzas with clams and sauce, scatter with cheese and bake to golden, 12-15 minutes. Top with breadcrumbs and chopped bacon, and serve immediately with wedges of lemon alongside.

Directions

Preheat oven to 375ºF. For breadcrumb topping, heat oil in a small pan, about 2 tablespoons. Melt butter and add anchovies. Melt anchovies into oil and butter over medium heat; add garlic and turn down heat to medium low. Stir 1 minute then add breadcrumbs and stir until deeply golden brown. Transfer to a bowl and cool. Combine with parsley, cheese and season with black pepper. For the clams, arrange bacon on a slotted baking sheet and bake to crisp, 15-18 minutes. Cool and chop. Raise oven temp to 425ºF. Heat EVOO, 2 turns of the pan, in a skillet over medium heat. Add garlic, shallots and thyme, and stir 2-3 minutes. Add clams, season with a little salt and pepper, stir 1 to 2 minutes. Add wine or vermouth and stir a minute more. Add clam juice and bring to a bubble; stir in butter to melt, remove from heat and add lemon juice. Arrange bread pizza bottoms on 2 rimmed baking sheets. Top pizzas with clams and sauce, scatter with cheese and bake to golden, 12-15 minutes. Top with breadcrumbs and chopped bacon, and serve immediately with wedges of lemon alongside.

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