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Active Time
30 minutes
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Total Time
40 minutes
To easily roll out chilled store-bought dough, soften it first on a baking sheet set over a bowl of hot water.
Ingredients
Makes 4 to 6 servings
Step 1
Preheat oven to 500°F. 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.
Step 2
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 1/2 cup 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.
Step 3
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.
Step 4
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.
Nutrition Per Serving
Leave a Review
Reviews (10)
Back to Top假设你喜欢蛤,这真的很好吃。我一个lso like the baking technique and will use it with other pizzas in the future. I used a 10" cast iron skillet so I made the the following adjustments: - pinched off some of the extra dough - used a 6.5oz can of clams - used about 2/3 the amount of cheese and olive oil I also took previous reviewers' advice and reduced the clam juice down to a tablespoon or two after removing the chard/shallot/garlic, skipped the salt and pepper, and added about 1/8 tsp of red pepper flakes. When baking, don't be afraid of the chard getting dark, those crispy bits are delicious.
Anonymous
Colorado
9/5/2017
I looked up a whole wheat crust on the site and used that instead of store purchased dough. Made this with kale instead of chard and used minced clams from our fish monger. May have been the best pizza we have eaten anywhere in the world. We did have a potential faux pas when I served Chianti with clams but who cares, it was great.
Wrluedke
St. Louis, Mo
4/10/2017
Used canned clams and frozen kale. Made my own crust. Sprinkled red pepper flakes and balsamic vinegar on my serving. Will repeat this recipe, but include toasted pine nuts, artichokes; possibly other ingredients. Kale (or chard) taste is too dominant, needs more diverse flavors.
fogjam
San Luis Obispo, CA
3/31/2014
I was looking for a high-iron recipe to combat anemia during pregnancy. What a hit! I loved this, and so did my husband! I followed the recipe, except that I made my own pizza dough in the bread maker (should be the same as the store bought stuff) and didn't need to warm it up first because it came out warm. Based on other reviews, I made sure to cook down the juices by removing the chard after it wilted and reduced the juices in the pan to a couple TBLS. and then added that to the chard; also didn't need extra salt with the clams, cheese and bacon. Pizza came out moist and flavorful, leftovers were good too. Now that I know how to make it, it should be a pretty easy recipe to go to for a weeknight meal as well.
misstermilkscows
Novato, CA
12/3/2012
虽然我从来没有这道菜,具体ally written, the dough and preparation method form the basis for a multitude of options since you can easily change around the toppings. I have taken the base recipe and used things like: - Pan-seared shrimp, collard greens and crimini mushrooms - Crimini mushrooms, kale and caramelized red onions in balsamic vinegar I have made this in a couple of pans, but my favorite is a heavy 13" cast iron pan with high sides. If you have picky kids, you can always make 1/2 or 3/4 of it what you want and do simple mozzarella cheese on the other part.
jcfrey92
Historic Bucks County, PA
3/31/2012
Absolutely wonderful and sooo easy!! We substituted chicken for the clams. We will definitely make this again, perhaps with cheese and pepperoni. LOVE IT LOVE IT
nanic143
Greensboro, nc
2/21/2012
We modified the recipe a little with what we had on hand. Like using spinach and onions, we added some spicy vinegar to the greens and substituted Spanish chorizo for bacon. We also used pecorino cheese and made it with thin crust on our pizza stone. It was very tasty and we will make it again.
JKPCO
Campbell
2/16/2012
This recipe could have been very satisfactory if the proportions of ingredients are accurate. For pizza lovers everywhere learnaboutpiza.com is always there
tanya240
2/16/2012
This is an excellent recipe concept. However, I am not sure the developer 'made' the recipe. The clam juice amount is too much. It needs to be cooked down to a concentrate, to perhaps 1 Tbsp. There is NO need for Salt&Pepper as the Clams & Parmesan Cheese are salty enough. If you are using less than a 12"skillet, you will need to pinch off some of the dough and perhaps make another pizza style. I will adjust and definitely make it again.
PenelopeRD
Shenandoah Valley, VA
2/15/2012
Cooking times on the recipe are much too short, make sure to cook down the clam juice for some time so you don't have pizza soup. Also it helps break down the kale more so its not so chewy. Also this is a legit pan pizza which means it takes time to bake in the oven, not the 10 mins it states so make sure to let it bake and not just pull it out per the timing in the recipe. You will have a doughy pizza! But its a great recipe for flavor!
Soniellum
Brooklyn
2/1/2012
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