Clam, Chard and Bacon Pizza - Just Try It!

Like the title says, don't think about it, just TRY IT. 


We are normally very traditional pizza people. We usually like thin, crispy crust, minimal ingredients, meat and veggies, simple. 


I don't know what possessed me to try this recipe. I have only eaten clams a handful of times and never from a can. I have never tried any kind of seafood on pizza and never thought I would. It must have been the bacon.


We were blown away. Nothing like I have ever had before. Absolutely delicious! The crust came out perfectly crispy in the cast iron skillet, and the toppings complimented the crust beautifully.


We followed the instructions exactly, the only change we made was adding a handful of shredded mozzarella cheese and some sliced red onions.

Clam Chard and Bacon Pizza

Adapted from Epicurious 

print version

Ingredients:
All-purpose flour (for dusting)
1 1-pound store-bought pizza dough (Trader Joe's, plain)
1 10-ounce can whole baby clams
2 slices thick-cut bacon (2 ounces), cut into 1"-wide pieces
3 garlic cloves, thinly sliced
2 tablespoons minced shallot
1 1-pound bunch Swiss chard, center stalks removed, leaves torn
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, cut into 1/2" cubes
1 tablespoon white wine vinegar
1/2 teaspoon yellow cornmeal
1 tablespoon good-quality extra-virgin olive oil
1/2 cup finely grated Parmesan


Directions:
Preheat oven to 500°F. 
(this step is optional, but helpful) 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 1/4 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.

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.