Clam, Chard, and Bacon Pizza

Ingredients for Clam, Chard, and Bacon Pizza

• Plain flour (for dusting)

• 450g store-bought pizza dough

• 1 275g can whole baby clams

• 2 slices thick-cut bacon (60g), cut into 1"-wide pieces

• 3 garlic cloves, thinly sliced

• 2 tablespoons minced shallot

• 450g bunch Swiss chard, centre stalks removed, leaves torn

• ملح كوشير وفلفل أسود مطحون طازج

• 1 tablespoon unsalted butter, cut into 1/2" cubes

• 1 tablespoon white wine vinegar

• 1/2 teaspoons yellow cornmeal

• 1 tablespoon good-quality extra-virgin olive oil

• 120ml finely grated Parmesan

Preheat oven to 260°C. Fill a large bowl with boiling water. Place a baking sheet over; dust with flour. Place dough on baking sheet; cover loosely with plastic wrap and let sit for 10 minutes to soften. Flip dough; cover and let sit 10 minutes longer.

Meanwhile, drain clams, reserving liquid. Cook bacon in a 12" cast-iron skillet over medium heat, stirring occasionally, until lightly browned, 4-5 minutes. Transfer bacon to a paper towel-lined plate. Add garlic and shallot to drippings in skillet and cook, stirring occasionally, until softened, about 2 minutes. Stir in chard and 120ml reserved clam liquid and cook, stirring, until chard is just wilted, about 2 minutes. Season to taste with salt and pepper. Stir in butter, vinegar, and as many clams as you'd like. Transfer mixture to a medium bowl.

Wipe out skillet and heat over medium-high heat until very hot. Roll out dough on a lightly floured surface to a 12" round. Sprinkle skillet with cornmeal and transfer dough to skillet. Brush top of dough with oil. Cook, shaking pan occasionally and turning pan to avoid hot spots, until bottom of dough is golden and crispy, 6-8 minutes.

Spread chard mixture over dough. Bake until crust is golden and cooked through, 6-8 minutes. Scatter bacon and cheese over; cook just until cheese is melted, 2-3 minutes longer.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.