Clams Casino Bread Pizza
By Connie
Ingredients
- For the Breadcrumbs:
- 2tablespoons2 tablespoons EVOO – Extra Virgin Olive Oil
- 2tablespoons2 tablespoons butter
- 44 flat anchovy filets
- 4cloves4 cloves garlic, minced
- 3/4cup3/4 cup panko breadcrumbs
- 1/2cup1/2 cup flat-leaf parsley leaves, a couple small handfuls, finely chopped
- 1/2cup1/2 cup freshly grated Parmigiano-Reggiano cheese
- Black pepper
- For the Clam Topping:
- 8slices8 slices good quality bacon
- 2tablespoons2 tablespoons EVOO – Extra Virgin Olive Oil
- 11 Fresno chili pepper, seeded and finely chopped or 1 teaspoon crushed red pepper flakes
- 4cloves4 cloves garlic, minced
- 11 shallot, minced
- 2tablespoons2 tablespoons fresh thyme, chopped
- 210-ounce cans2 10-ounce cans whole baby clams, drained and chopped, reserve 1/2 cup clam juice
- 1/2cup1/2 cup dry white wine or 1/3 cup dry vermouth
- 2tablespoons2 tablespoons butter
- 11 lemon, 1 tablespoon juice plus 4 small wedges
- 1pound1 pound fresh mozzarella or mild provolone, shredded
- 11 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.
Details
Preparation
Step 1
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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